Gimme those Mojito Cake Pops

This is part two of the wedding test run and the kitchen smells just like a Mojito with fresh lime, mint and plenty of rum.

This recipe is super simple and since you saw the first cake pop recipe, no need to repeat all of the explanations and tips, so on to the recipe. If you haven't seen it already, check out my Mimosa-Mango Champagne pop in the last pop.





Ingredients:

1 box of white Betty Crocker cake mix
Club Soda
Rum
Lime (zest and juice)
Mint
3 egg whites
Vegetable oil
White candies

Blend the cake mix, 1 cup of club soda, 1/4 cup of rum, 3 tblsp of chopped mint, 2 tsp lime peel, 3 egg whites, 1/3 veggie oil. Bake it for about 20 minutes at 350 degrees in two square cake pans.

Allow them to cool then process down to crumbs. The mint adds amazing color to the batter and the cake crumbs once they are molded into balls.

Use fluffy white frosting and a cup of mojito drink to the crumbs. (club soda, rum, mint, lime juice and peel).

Just as before, combine until moist and mold into balls. Melt down a few candies and insert lollipop sticks.

I used Wilton's oil based coloring to make the white candy a Tiffany blue. I used edible sugar pearls and mint as decoration a garnish. So adorable.