About the Recipe
These Microphone Cake Pops are a delightful and imaginative treat that resemble miniature microphones, making them an excellent choice for a variety of occasions such as parties, music-themed events, or children’s celebrations. The recipe involves combining a rich, moist chocolate cake—or if you prefer, a vanilla variation—with creamy frosting to create small, bite-sized cake balls. These cake balls are then carefully shaped and placed on gluten-free ice cream cones. The cones are initially dipped in smooth, melted dark chocolate to form the handle of the microphone. Once the chocolate has set, the cake balls are dipped in additional chocolate and adorned with sprinkles or edible glitter to simulate the microphone’s mesh top. The final product is a playful, handheld dessert that is not only delicious but also visually striking. These treats are perfect for preparing in advance and can be personalized with a range of flavors and coatings to suit any theme or occasion.
Ingredients
¼ cup oat flour
½ cup cornstarch
½ cup rice flour
1 cup glutinous rice flour
½ cup tapioca flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon kosher salt
⅔ cup unsweetened Black Dutch-processed cocoa powder
1 ⅓ cups granulated sugar
2 sticks unsalted butter at room temperature, diced** or 1 cup of oil
4 large eggs
½ cup oil
1 cup whole milk/buttermilk
3 tablespoons pure vanilla extract
8 ounces of sour cream
3 ounces instant chocolate pudding
½ package of mini chocolate chips
Preparation
Preheat your oven to 350 degrees Fahrenheit. Lightly grease cake pop pans.
In a separate bowl, whisk together the flours and xanthan gum.
In another bowl, use an electric mixer to beat the sugar, softened butter, salt, baking powder, and vanilla extract for 45 seconds at medium-high speed until smooth.
Scrape the bottom and sides of the bowl. Continue beating in the eggs one at a time using the mixer until the mixture becomes quite fluffy. Scrape the bottom and sides of the bowl again.
With the mixer still running, gradually add the milk, alternating with the dry ingredients, adding about ⅓ of each at a time. The batter may look curdled after adding the milk, but that’s okay. It will come back together once the final addition of flour has been mixed in for 30 to 45 seconds.
Scoop the batter into the prepared pans.
Bake the cake pops for approximately 20 minutes. It’s done when the cake springs back when lightly touched in the center and a cake tester (or toothpick) inserted into the middle comes out clean.
Remove the cake from the oven and let it cool for 5 to 10 minutes before turning it out of the pan to cool on a rack.
Bake your favorite cake recipe and let it cool. If you’re not a baker, you can buy donuts or cake from the store.
Once the cake is cool, take your favorite gluten-free ice cream cone and dip it in melted dark chocolate. Place it in the refrigerator to set.
Take the cooled cake and mix it with 2 tablespoons of icing.
Form the mixture into a ball.
Make a single-layer vanilla cake and let it cool.
Prepare vanilla buttercream frosting.
Crumb the cooled cake into the frosting and mix thoroughly.
Roll the mixture into small balls.
Dip each ball into melted chocolate.
Decorate with sprinkles and let them dry.
Notes