# What You'll Need:
→ Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup strong brewed sweet tea, cooled
09 - 1/2 cup sour cream
10 - 1 cup sharp cheddar cheese, shredded
11 - 2 tablespoons finely diced jalapeños, seeded
→ Frosting (for binding and coating)
12 - 4 ounces cream cheese, softened
13 - 2 tablespoons unsalted butter, softened
14 - 1 cup powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - 2 tablespoons brewed sweet tea
→ Decoration
17 - 2 cups white chocolate or candy melts, melted
18 - Food coloring (green, blue, purple, or as desired)
19 - Candy eyes
20 - Sprinkles, mini chocolate chips, or colored sugar
21 - 20 cake pop sticks
# Method:
01 - Preheat oven to 350°F and grease and flour an 8-inch square baking pan.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
04 - Mix in brewed sweet tea and sour cream until evenly incorporated.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined.
06 - Gently fold shredded cheddar cheese and diced jalapeños into the batter.
07 - Pour batter into prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
08 - Crumble cooled cake into fine crumbs using your hands or a mixer.
09 - Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla extract, and brewed sweet tea; mix until creamy.
10 - Gradually add frosting to the cake crumbs, mixing until the mixture holds together but is not overly moist. Use only the amount needed.
11 - Roll cake mixture into 1 1/2-inch balls and place on a parchment-lined tray. Refrigerate for 30 minutes.
12 - Melt white chocolate or candy melts. Divide and tint with food coloring as desired.
13 - Dip the tip of each cake pop stick into melted coating and insert halfway into each chilled cake ball.
14 - Dip each cake pop into colored chocolate, turning to coat. Tap off excess coating gently.
15 - Before coating sets, decorate each cake pop with candy eyes and chosen features. Stand pops upright in styrofoam block for setting.
16 - Let decorated cake pops set completely before serving.
