Save A playful fusion of Southern sweet tea cake, spicy Flamin Hot crumble, and whimsical monster decorations: perfect for parties with a kick.
I was inspired to blend classic sweet tea cake with Flamin Hot flavor for a birthday bash. These monster cake pops became the star of our dessert table, leaving everyone curious and delighted by the spicy-sweet surprise.
Ingredients
- Unsalted butter: 1 cup, softened
- Granulated sugar: 1 cup
- Eggs: 3 large
- All-purpose flour: 2 cups
- Baking powder: 1 ½ tsp
- Salt: ½ tsp
- Strong brewed sweet tea: ½ cup, cooled
- Vanilla extract: 1 tsp
- Lemon zest: Zest of 1 lemon
- Prepared sweet tea cake: 1 ½ cups, crumbled
- Cream cheese: ⅓ cup, softened
- Powdered sugar: 2 tbsp
- White chocolate or candy melts: 12 oz
- Flamin Hot chips: ½ cup, finely crushed
- Candy eyes: for decoration
- Colored sprinkles: for decoration
- Cake pop sticks: 24
Instructions
- Prepare and bake cake:
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. In a separate bowl, whisk flour, baking powder, and salt. Gradually add flour mixture to the butter mixture, alternating with sweet tea. Mix in vanilla and lemon zest. Pour batter into prepared pan and bake for 27–30 minutes, or until a toothpick comes out clean. Cool completely.
- Make cake pop mixture:
- Crumble cooled cake into a large bowl. Add cream cheese and powdered sugar: mix until a pliable dough forms.
- Form cake balls:
- Roll mixture into 24 balls. Place on a lined baking sheet. Freeze for 20 minutes.
- Prepare coating:
- Melt white chocolate or candy melts according to package instructions.
- Stick and dip:
- Dip the tip of each cake pop stick in melted chocolate, then insert halfway into each cake ball. Dip cake pops into melted chocolate, letting excess drip off.
- Decorate:
- Immediately sprinkle with crushed Flamin Hot chips and add candy eyes and sprinkles for monster features. Stand cake pops upright in a foam block or cake pop stand. Let set until chocolate hardens.
Save My nephew loved picking his favorite monster face and sharing with his friends, sparking contagious laughter around the table.
Required Tools
Mixing bowls, electric mixer, 8-inch square baking pan, baking sheet, parchment paper, microwave-safe bowl, cake pop sticks, Styrofoam block or cake pop stand
Allergen Information
Contains milk, eggs, gluten, and possibly soy if using candy melts. Flamin Hot chips may contain milk and other allergens: check labels for specific details.
Nutritional Information (per serving)
Calories: 180 Protein: 2 g Total Fat: 9 g Carbohydrates: 23 g
Save Try making these cake pops for your next festive gathering: their playful look and spicy twist will surely impress!
Cooking Guide
- → How is sweet tea flavor incorporated?
Strong brewed sweet tea is used in the cake batter, giving each pop a subtle Southern tea taste.
- → What makes the coating spicy?
Finely crushed Flamin Hot chips are sprinkled over melted chocolate, adding heat and vivid color to the exterior.
- → Can I use other chocolates?
Yes, milk or dark chocolate may replace white chocolate, creating darker pops and different taste twists.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian; check candy melts and Flamin Hot chips labels for added allergens.
- → Any tips for shaping cake pops?
Freeze shaped cake balls for 20 minutes before dipping, ensuring they stay firm and hold decorations well.
- → Can I add more spice?
Add a pinch of cayenne pepper to the cake mixture for an extra burst of heat inside the pops.