Lemon Easter Chick Push-Up Pops
Craving an Easter treat with a twist? You've come to the right place.
Try whipping up these Lemon Easter Chick-Push Pops, courtesy of The Hopeless Housewife creator Erika Monroe-Williams.
“These Lemon Easter Chick Push-Up Pops are reminiscent of the push-up pops I loved as a kid,” says Williams. "I LOVED frozen push-up pops, I couldn’t get enough. These take that childhood favorite to a new level with lemon cake and buttercream, decorated like a cute little Easter chick."
So give that chocolate bunny a little competition and try these pops this weekend.
Lemon Easter Chick Push-Up Pops
- 1 cup butter, softened (for cake)
- 2 cups sugar
- 3/4 cup sour cream
- 1 tspn. salt
- 4 large eggs
- 2 teaspoons baking powder
- 3 cups all-purpose flour
- 1 cup milk
- finely grated rind of 2 lemons or 3/4 tspn. lemon oil
- 1 cup butter (2 sticks), softened (for buttercream)
- 3-4 cups confectioners (powdered) sugar, sifted
- 1/2 tsp. salt
- 1 tablespoon vanilla extract
- up to 4 tablespoons milk
- yellow color for dye
- First, make sure you have 10-12 push-up pop containers (found a crafts stores like Michael’s, baking supply shops or on the internet), Easter chick foam craft kit (found at craft stores like Michael’s) and a piping bag.
- To make cake, preheat oven to 350F. Grease and flour a 9×13 rectangle cake pan.
- Mix together butter, sugar and sour cream in medium bowl then beat until light and fluffy. Add eggs, one at a time and beat well after each addition.
- In a separate medium-sized bowl, sift together the dry ingredients. Add half the dry ingredients and half the milk, mixing well after the additions. Add the rest of both and mix well. Add lemon zest for flavoring in the end.
- Pour into prepared pan and bake in oven for 25-28 minutes oct until a toothpick comes out almost clean. Cool on a cooling rack.
- To make buttercream, beat butter for a few minutes with a mixer until creamy. On low speed, slowly add 3 cups of powdered sugar and mix until thoroughly incorporated. Turn mixer speed to medium and add vanilla, salt, and 1 tablespoon of the milk and beat for 2-3 minutes. Add the more powdered sugar if it’s not thick enough, or more milk if its too thick. Add drops of food coloring until you reach the desired color of yellow for your chick. Spoon buttercream into a piping bag bag with a medium sized open star or plain tip.
- Take the top of the push-up (not the lid, the top part of the main push pop container) and use that to cut your “cylinders” of cake. You want about 1/2″ thick cylinder- mine are usually too thick so I normally cut mine in half lengthwise and it gives me two perfectly sized circles of cake. You will need two layers per push pop.
- To assemble your chicks decorate the large part of the push pop containers with the Easter Chick foam craft. Put together the push pop containers (without the lids) and push up the bottom base of the push pop to the top. Place a layer of cake into the base, then pull stick so the cake layer is now at the bottom of he push pop. Pipe in a swirl of buttercream (like a cupcake), then top with another layer of cake (you can just push this down in with your finger, don’t push the base back up). Pipe in more buttercream and go past the top of the push pop for the “feather puff” on top of the chick’s head. Place into a floral foam base so the can stand. I covered mine with moss so it looks like the chicks are in grass!