# Components:
→ Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 1 1/2 teaspoons baking powder
07 - 1/2 teaspoon fine sea salt
08 - 1/2 cup rainbow sprinkles
09 - 1 teaspoon pure vanilla extract
→ Spicy Filling
10 - 1/2 teaspoon ground cayenne pepper
11 - 1/2 teaspoon ground cinnamon
12 - 1/2 cup cream cheese, softened
→ Coating & Decoration
13 - 2 cups white chocolate chips or melting wafers
14 - 1 cup mini pretzel twists, crushed
15 - 1/4 cup rainbow sprinkles
16 - 24 cake pop sticks
# Directions:
01 - Preheat oven to 350°F. Grease and line an 8-inch square cake pan.
02 - In a large mixing bowl, beat unsalted butter and granulated sugar with an electric mixer until light and fluffy. Add eggs individually, combining after each addition.
03 - Incorporate pure vanilla extract into the butter mixture.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and fine sea salt until evenly mixed.
05 - Add dry ingredients to the butter mixture in two additions, alternating with whole milk. Mix just until incorporated.
06 - Fold in rainbow sprinkles gently to avoid color bleeding.
07 - Transfer batter to prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
08 - Once cooled, break the cake into fine crumbs in a large bowl.
09 - In a small mixing bowl, combine softened cream cheese, ground cayenne pepper, and ground cinnamon until smooth.
10 - Blend spicy cream cheese filling into cake crumbs until a cohesive dough forms that holds shape when pressed.
11 - Using about 1 1/2 tablespoons per serving, roll mixture into balls and arrange on a parchment-lined baking sheet.
12 - Insert a cake pop stick halfway into each ball.
13 - Freeze cake pops for at least 45 minutes to firm.
14 - In a microwave or double boiler, melt white chocolate chips or melting wafers until smooth.
15 - Dip each chilled cake pop into melted white chocolate, gently tapping off excess. Immediately finish with crushed mini pretzel twists and additional rainbow sprinkles.
16 - Stand each cake pop upright in a styrofoam block or cup until chocolate coating is fully set.
