• Start the recipes by making the mug cakes first. For the mug cakes, mix all the ingredients together. The mixture should be of thick consistency.
• Transfer the mixture to a cup that is microwave/oven friendly.
• Microwave for 70 seconds to 1 minute or until you see the cake rise. If you are using an oven, pre-heat the oven and bake the mug cake at 350°F (180°C) for 15-20 minutes. Use a toothpick to ensure that the cake is cooked completely.
• While the cake is cooking, let’s prepare the buttercream. Take butter in a bowl and whisk it until it starts forming peaks. If you are using a hand whisk, then it will take you about 5 minutes. If you are using an electric whisk, it should be done in less than half the time.
• Add the sugar next and whisk again. It should turn into a smooth texture.
• Add the milk and vanilla essence and whisk again. You should end up with a smooth textured frosting.
• Once the cake is done, rest it and let it come to room temperature.
• Once the cake is cooled enough, transfer it to a mixing bowl and crumble it.
• Add the prepared buttercream frosting and mix well.
• Take small scoops and make round balls.
• Use a bamboo/ wooden thin stick, dip it in the melted white chocolate and stick it into the prepared balls. Refrigerate for 10 minutes.
• Next, bring them out of the refrigerator and dip the balls in melted white chocolate. Immediately garnish with sprinkles. Use a Styrofoam to keep the cake pops straight.
• Once you have dipped and garnished all the cake pops, refrigerate them for 15 minutes.
• Your cake pops are ready!

Tips and Tricks

• Do not overmix the cake mixture or your cake will not rise and will be dense in texture.
• It is always better to store the cake pops at room temperature. If you refrigerate and store them then condensation will start appearing on the surface.
• Do not make the ball size too big or else they will not stay on the stick.