Ingredients
16.5ozyellow cake mix,(1 package) or flavor of your choice
6ozfat-free Greek yogurt,plain, such as Chobani
1cupwater
2large egg whites
1tspvanilla extract
baking spray
48ozWilton colored candy melts,(20 used in total)
sprinkles
mini cupcake liners
Preparation
Preheat the oven to 350 degrees F.
Lightly spray a cake pop pan with baking spray.
Combine all the cake ingredients in a large mixing bowl and beat until combined.
Place the batter into a pastry bag or large ziplock bag with the tip cut off.
Pipe the batter into the prepared cake pop pan and bake for about 18 minutes. Rotate the pan after 10 minutes to be sure it is baked evenly.
Let it rest for 5 minutes before opening the pan.
Place the cake balls on a wire rack and repeat with the remaining batter. Using a scissor, cut the seam off the balls.
Refrigerate the cake balls for about 45 minutes to help the chocolate stick to the cake.
Melt some of the white chocolate melts in the microwave according to package directions, careful not to burn the chocolate.
Insert the tip of a bamboo stick into the melted chocolate, then into the cake ball (this helps hold the stick in place), and dip each ball into the chocolate, then onto a sheet of wax paper.
Repeat with remaining balls and chocolate. When the chocolate hardens, place into mini cupcake liners.
Top with sprinkles, and drizzle with chocolate, if desired.
