- 1 1/2 cups flour
- 1/4 teaspoons table salt
- 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1 stick unsalted butter at room temperature
- 3/4 cup sugar
- 1 teaspoons vanilla extract
- 2 eggs
- 1/2 cup vanilla yogurt
- 1 10 oz bag white chocolate chips
- 1 cup dark chocolate chips
- 20 drops red food coloring
- 7 tbs shortening divided (additional at hand as needed)
- 1 cup red sanding sugar
- White decorators icing
- 40 lollipop sticks
- 40 round chocolate-mint or caramel candies such as junior mints or milk duds
- 1 package black licorice rope candy cut into 80 ¼” pieces
- 80 small candy “eyes” (available at craft stores optional)
- Toothpicks or small paint brushes for decorating
Whisk together flour, salt, baking powder, and baking soda in a large bowl. In a separate bowl, beat butter and sugar until light and fluffy. Add vanilla extract and eggs and beat to combine. Create a well in the center of dry ingredients and alternate adding butter mixture and yogurt, until combined. Preheat a countertop cake pop maker according to manufacturer’s instruction (or heat oven to 350 if using a cake pop pan). Working in batches, fill maker/pan halfway with batter and cook 3-4 minutes (for a countertop machine) or 8-10minutes (in oven) or until cooked through. Let cakes cool and then store in refrigerator or freezer until ready to decorate.
Melt white chocolate chips with 5 TB shortening in a double boiler (or by microwaving and stirring at 30 second intervals) until thin and smooth-coating should run easily off a spoon. Add red food coloring and combine to a dark pink color. Use the same process to melt dark chocolate chips with remaining 2 TB shortening. Keep both warm (or near hot boiling water to immerse bowls and reheat as needed. Note: a glass measuring cup works really well for this!).
Place sanding sugar in a small shallow bowl. Line 2 cookie sheets with wax or parchment paper.
Dip a lollipop stick into pink chocolate mixture. Poke through center of cake and let set for several minutes on sheet pan to set (this will help the cake pop stay on the stick as you decorate).
Working one by one, immerse each cake pop into pink chocolate mixture and pull out with a circular motion. Spin the pop a bit while upside down to allow excess pink coating to flow back into the bowl. Roll in sanding sugar (sneaky trick to hiding any unevenly coated or lumpy spots!) and place on cookie sheet (with stick pointing backwards behind the pop). Immediately press one candy into the top-front of ball to form Love Bug head. Press two pieces licorice into cake pop behind head to form antennas. Repeat for all cake pops, rewarming coating as needed. Let coating and sanding sugar set slightly
Use a toothpick to draw pink smiles on faces with pink chocolate coating. Use another toothpick or small paint brush to paint one vertical dark chocolate line down the back of each Love Bug body (forming “wings”). Add dark chocolate polka dots as desired and a small dark chocolate heart under the face. Finally, dab a bit of white frosting on face to form eyes. Either adhere candy eyes to frosting or use a toothpick to dab dark chocolate into frosting to complete eyes. Allow chocolate and frosting to set.
You can bake the actual cake pops well ahead of decorating and store in a zippered freezer baggie in the freezer until ready to decorate. To save time you can pre pre-decorate candy “faces” and have at the ready. Look for fun optional sprinkle colors, lip shaped sprinkles, or hearts to make uniquely decorated Love Bugs.