Boozy Brulee Cake Pops

I’ve been doing more and more cake pop experimentation. (Click here and here to see other ideas.) 

On a recent trip to NYC, I stopped at Doughnut Plant in the Lower East Side – I CANNOT pass up delicious baked goods. Anywhere. They are my Achilles’ heel! Anyhoo, they make Crème Brulee doughnuts that are phenomenal. (Also, their vanilla bean and blackberry jam square doughnut is yummy too!) 

So the Doughnut Plant inspired this recipe – I hope you feel inspired too!


For the cake pops:
1 1⁄2 c. organic whole wheat pastry flour, like Bob’s Red Mill
1 tsp. baking powder
1⁄4 tsp. salt
1⁄2 c. coconut oil, softened
1⁄2 c. coconut sugar
2 T. ground flaxseed + 6 T. water
2 tsp. vanilla
1⁄2 c. dark rum or bourbon

For the caramel coating:
Adapted from Against All Grain

1⁄2 c. maple syrup
1 T. organic non-hydrogenated vegetable shortening, like Spectrum
1⁄2 c. almond milk, or other type of non-dairy milk
1⁄2 tsp. sea salt
Organic cane sugar, for dipping
Crème Brulee torch, for caramelizing

For the cake pops:
If you have a handy-dandy cake pop maker, like me, plug that bad boy in. If you are using cake pop pans in your oven, please follow the manufacturers instructions for baking. (I imagine that you would preheat your oven to 350 and then bake them for 8-10 minutes?)

Mix flaxseed and 6 T. of water in a small cup. Let it rest for 10 minutes so it becomes thicker.

In a small bowl, combine the flour, salt, and baking powder. Set aside.

In a large mixing bowl, cream the sugar, coconut oil, rum, and vanilla. Add flaxseed mixture as well. After, slowly add the dry ingredients to the mixing bowl.

Spray your cake pop mold with olive oil or coconut oil. Using a tablespoon, drop a spoonful of batter into the cake pop mold; repeat until mold is filled. Close the iron (or pan). Bake for 2-3 minutes, until a toothpick is inserted and it comes out clean. (It will be different if you are baking them in the oven.) I also recommend testing this a few times on one or two pops until you get the hang of it!

Place on a cooling rack and let them cool completely.

For the caramel coating:
Bring the syrup to a low boil in a deep saucepan over medium-high heat. Simmer on medium heat for 5 to 7 minutes, swirling the pan occasionally to ensure even browning.

 Remove from heat and carefully whisk in the shortening, milk, and salt. Return to heat and continue cooking for 15 minutes. Cool to room temperature. 

If the caramel hardens too much, put it back on the stove under low heat. It will soften up.

To assemble:
Place the pop sticks in the caramel and insert them into the cake balls. Let them harden for a few minutes. After, spoon the caramel over the cake pops and place them face down on a Silpat or parchment paper. Refrigerate the pops for about 15-20 minutes.

Dip the semi-hardened pops in some organic cane sugar. Using the crème brulee torch, brown the outsides of the cake pops.

The caramel coating seals in the flavor of these pops, so they can be enjoyed for an extra day or two.