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MOIRS Rocket Pops

MOIRS: Rocket Pops


Makes | 12 
Prep time | 1 hour 
Ready in | 4 hours 30 mins 

● 4 x 70g MOIR’s chocolate mug cakes 
● 200ml full cream milk 
● 100g salted butter, softened 
● 100g icing sugar, sifted
● 1 tsp MOIR’s Vanilla Essence 
Chocolate covering 
● 250g white chocolate, finely chopped 
● MOIR’s Food colouring  
● Sprinkles, various colours 
*Special equipment: 
● Mini ice-cream shaped cake pop mould with ice-cream sticks 
For the Mug Cake 
Make the cake mix as per the MOIR’s Chocolate Mug Cake instructions on the packaging. 
Once ‘baked’ allow to cool in the mug. Once cooled, scoop out the contents of all four mugs into a large bowl - you should have roughly 430g of cake. Loosely cover the bowl with a dish cloth and set aside. 
For the Buttercream 
In the bowl of a stand mixer (or a mixing bowl of choice if using a hand held mixer) beat your softened butter until light and fluffy. Slowly start adding the sifted icing sugar and beat until well combined, again - light and fluffy. Beat in the Moir’s Vanilla Essence. 
Making and moulding the Rocket Pops 
Add 80g of buttercream to the 430g of cake mix and use your hands to mix well into a cake pop mixture. 
Divide your mixture into 12 equal parts, roughly 42g each and shape into your mini ice-cream silicon moulds. Slide in the ice-cream pop sticks and allow them to set in the freezeer for about 2 hours. 
You can use any cake pop mould of your choice, should you wish to. Try your local baking supply store to see what is available! 
Dipping and decorating 
In a microwave-safe bowl, melt your finely chopped white chocolate in 10 second increments in the microwave. Stop and stir after every 10 seconds to make sure you are heating it through evenly. 
Once completely melted, add in your powdered food colouring of choice. If you are wanting a marbled covering on your Rocket Pops you can divide the melted chocolate into as many cups as you want colours, colouring each cup separately. 
Be sure to use powdered colouring and not liquid or gels as any moisture will cause your chocolate to clump up and you will not be able to dip your Pops in it. 


For information on the Moir's baking academy,click the link: http://bit.ly/BakingAcademy


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