- ¼ cup (60 ml) butter, room temperature
- 1 cup (240 ml) sugar
- 1 egg
- 1 tsp (5 ml) vanilla extract
- ¼ cup (60 ml) smooth peanut butter
- 1 cup (240 ml) flour
- 1 tsp (5 ml) baking powder
- 1/3 cup (80 ml) milk
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) smooth peanut butter
- 1 cup (240 ml) icing sugar
- 2 tbsp (30 ml) milk
- raspberry jam
- 16 oz. (454 g) white chocolate
- ½ cup (120 ml) crushed peanuts, for garnish
- To make the cake, preheat oven to 350F (180C).
- Cream together butter and sugar.
- Crack in egg, add vanilla and continue beating.
- Add peanut butter and mix in.
- In a separate bowl, mix together flour and baking powder.
- Gradually add flour mixture to butter mixture, beating to incorporate.
- Add milk and mix in.
- Pour into a 6-inch (15 cm) greased baking pan.
- Bake 35 minutes, or until a toothpick inserted into the middle comes out clean.
- Let cool to room temperature.
- To make the frosting, cream together butter and peanut butter.
- Add icing sugar and blend.
- Add milk and incorporate.
- To assemble, cut off the hard sides, bottom, and top of cake, so that only soft cake is left.
- Use your fingers to crumble the soft cake.
- Add frosting to the crumbled cake, a bit at a time, and work in with your fingers.
- Using a 2-ounce (60 g) ice cream scoop or your hands, form cake mixture into 12 small firm balls. Reserve some excess for later.
- Once all the balls have been formed, fill a piping bag with raspberry jam.
- Press your small finger into the centre of a cake ball to make a hole large enough for ½ teaspoon (2.5 ml) of jam.
- Inject piping bag into the middle of the cake pop and squeeze in jam.
- Use excess dough to plug up the holes and create a smooth ball.
- Refrigerate 30 minutes.
- Melt the white chocolate in the microwave.
- Dip the very tip of the lollipop sticks into the chocolate.
- Push the dipped ends of the lollipop sticks into the cake balls.
- Holding onto the lollipop stick, turn the cake balls upside down and dip them, one at a time, into the chocolate, until they are covered completely.
- Roll one side of the cake pop in crushed peanuts while chocolate is still soft.
- Turn right side up and push the end of the lollipop stick into a wrapped cube of Styrofoam to keep upright.
- Let chocolate set.