Maple Bacon Cake Pops
These amazing maple bacon cake pops break down the barrier between breakfast and dessert. They are made easy by using the convenient cake pop maker. You can also leave the treat sticks out and serve them as cake balls.
Servings: 24 cake pops
Calories: 40kcal
Equipment
Ingredients
For the cake balls
- 6 ½ ounces vanilla cake mix from a box
- 2 tablespoons maple syrup
- 1 egg
- 2 ½ tablespoons vegetable oil
- ⅓ cup water
For the icing
- ¼ cup powdered sugar
- 2 tablespoons maple syrup
Topping
- 3 bacon strips
- ½ tablespoon maple syrup
Instructions
- Plug in a cake pop maker to preheat it. Whisk the cake ball ingredients together to form a batter.
- Working quickly, use a teaspoon to transfer the batter to the cake pop maker holes to just below the top (so that they don't overflow when baking). Close the lid and bake them for around 4 minutes, or until baked through. Repeat with the rest of the batter.
- Mix all icing ingredients until creamy. Cover and reserve.
- Cook bacon strips in a skillet at medium temperature until golden brown on both sides. Remove excess grease and cut them into tiny squares. Add them to a bowl with ½ tbsp. maple syrup and mix well to coat.
- Drizzle the icing over the cake balls and top with the glazed bacon bits. Insert treat sticks into the center of the cake balls, if desired. Serve.
Notes
- Fridge storage: Because these cake balls have a meat-based topping, they should be stored in the fridge in an airtight container for up to 4 to 5 days.
- Freezer storage: They can be frozen for up to 2 to 3 months. Thaw in the fridge.
Nutrition
Calories: 40kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 21mg | Potassium: 14mg | Sugar: 3g | Vitamin A: 11IU | Calcium: 4mg | Iron: 1mg
