Other materials for 16 cake pops:

• 65 grams butter
• 1 egg, size L (approx. 60 gram)
• Wilton Candy Melts in several colors

Prepare the mix for cupcakes according to the instructions on the package. With this amount of batter you can make 2 portions of cake pops. Grease the holes of the cake pop maker. Fill the bottom part of the maker with the batter. Close the cover and bake the cake pops in the maker. Let them cool down on a grid and bake more cake pops with the rest of the batter.

Melt the candy melts on the lowest setting in the microwave or in a chocolate melter. Dip the sticks in the melted candy melts and put them as far as possible in the cake pop. Leave the cake pops in the refrigerator to set. When the sticks are properly set, take the cake pops out of the fridge and then dip the whole cake pop into the icing. Allow the excess to drip of. Sprinkle some nonpareils or confetti over the cake pops while the candy melt is still soft. Leave the cake pops to set and enjoy! The cake pops can be preserved for up to three days.

Tip: try some of the other FunCakes mixes for cakepops, such as the mix for Brownies for delicious chocolate cakepops!