Funfetti Cake Pops - Hummingbird High

Center a rack in the oven and preheat to 350°F. Spray the bottom and sides of an 8 x 8-inch square cake pan with cooking spray and line the bottom and sides of the pan with parchment paper; spray the parchment paper as well and set aside.
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
In a freestanding electric mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 3 to 4 minutes. Lower the mixer speed to its slowest setting and add the egg whites, one at a time, mixing well after each addition. Add the canola oil and almond extract, mixing until incorporated.
With the mixer running on low speed, add the dry ingredients (from the 2nd step) in three batches, alternating with the milk in two batches, starting and ending with the dry ingredients. Continue mixing until just combined. Stop the mixer and use a rubber spatula to scrape down the bottom and sides of the bowl. Sprinkle the rainbow sprinkles over the batter and fold in the sprinkles until gently incorporated.
Pour into the prepared cake pan and transfer to the preheated oven. Bake for 35 minutes, or until a skewer inserted into the center of the cake comes out with few crumbs and the top of the cake bounces back when gently poked. Transfer to a wire rack and cool completely.

Combine the cream and almond extract for assembly in a small bowl, whisking to combine. Set aside.
Roughly chop the funfetti cake into 1- to 2- inch pieces. Take the pieces and press them into the popsicle mold; don't be afraid to pack each popsicle cavity with a ton of cake, making each one super dense! A dense pop will have a better texture and be easier to work with in the next few steps.
After each cavity is filled, use a pastry brush to brush the surface of each popsicle with generous amount of the milk mixture, allowing the milk to soak into the cake. Brush with a second layer of milk, allowing the liquid to soak into the cake once more. Press each cake pop down with the palm of your hand to really flatten the upper layer. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

In a double boiler (or, a glass bowl set on top of a sauce pan with 2-inches of water, making sure that the water isn't touching the bottom of the bowl), combine the milk chocolate, tahini, and coconut oil for the magic shell. Cook over medium heat, until the chocolate is fully melted, whisking to combine the ingredients every so often to prevent any scorching. The final mixture should be smooth and homogenous. Transfer to a tall glass and cool slightly.

Unmold the frozen cake pops from their popsicle molds. Working quickly, dip in the tall glass of tahini magic shell, holding the pop upside down over the glass to let any excess magic shell drip off. Place on a parchment paper lined plate and sprinkle with extra sprinkles. If the magic shell is taking a long time to set, transfer to the freezer and chill for 5 to 10 minutes.

Get the Recipe: Funfetti Cake Pops