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To make the cake: Preheat the oven to 350 degrees F.
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Generously grease the cups of 2 cupcake pans.
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Set aside until needed.
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(I bake the cake in cupcake form because it easier to count how many cake lollipops the cake batter will make: 1 cupcake makes about 2-3 cake lollipops.
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The cake also bakes faster when its smaller in cupcake form instead of a larger cake.)
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Place the sugar, butter, and Greek yogurt in the bowl of a stand mixer and mix until creamy.
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Add the eggs, one at a time, mixing thoroughly between each addition.
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In a small bowl, mix together the cocoa powder and food coloring.
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Add this mixture to the batter and mix until the food coloring has colored the batter.
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Sift together the gluten-free all purpose flour, xanthan gum, and salt.
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With the mixer on low speed, add the flour mixture to the batter in 3 additions, alternately with the milk (starting and ending with the flour).
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Mix in the vanilla.
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Add the baking soda the batter, but do not mix.
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Pour the apple cider vinegar on top of the baking soda; this will create a bubbly reaction.
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Mix the batter until all the ingredients are fully incorporated and it is smooth.
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Pour the filling into the cups of the prepared cupcake pans.
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Bake the cupcakes until a toothpick inserted into the center of a few cupcakes come out clean, about 25 minutes.
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Let the cupcakes cool in the pan for 10 minutes.
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Carefully remove the cupcakes and place on a cooling rack to cool completely.
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For the frosting: While the cakes are cooling, make the cream cheese frosting.
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In the bowl of a stand mixer fitted with the whisk attachment, cream together the cream cheese and butter.
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Add the confectioners sugar in 2 additions, slowly mixing in between each addition.
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Mix in the vanilla, and whisk until the frosting is smooth and creamy.
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When the cupcakes are done cooling, place a few of the cupcakes in a food processor.
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Pulse until the cupcakes are broken down into small crumbles.
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Pour the crumbs into a large bowl.
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Continue pulsing the remaining cupcakes until there is none left.
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Once all the crumbs are in the large bowl, add the cream cheese frosting, starting with 1/2 cup.
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Stir the cream cheese into the cake crumbs until the crumbs have soaked up all the frosting and the mixture can hold together.
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If the mixture doesnt hold together, add more cream cheese frosting.
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Be sure not to add too much frostingyou dont want the frosting to be too wet, it just needs to be moist enough that you are able to make a ball and it sticks together.
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If you do have any frosting left over, you can place it in a sealed container in the refrigerator and use it for later use.
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For the assembly: To make the cake balls, roll small round balls, a little smaller than the size of a golf ball, out of the cake and frosting mixture.
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Place the cake balls on a baking sheet.
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Once you have finished creating all the cake balls, place the baking sheet in the refrigerator to firm up the cake balls (no longer than 15 minutes).
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While the cake balls are in the refrigerator, melt the green candy coating.
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Place the candy coating in a heatproof bowl and set it over a pot of simmering water.
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Stir the candy coating until they have completely melted and are smooth.
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Remove the bowl from the pot and place it on the counter.
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Now you are ready to create your cake lollipops.
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Remove the cake balls from the refrigerator and place it next to your bowl of melted candy coating.
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Also place the lollipop sticks and wax paper next to the candy coating, laying out the wax paper on a flat surface.
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I think its easiest to create an assembly line on the counter: lollipop sticks, cake balls, melted candy coating, wax paper.
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To make the cake lollipops, stick the end of a lollipop stick into the melted candy coating (abut 1/4 inch up).
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Place the stick into the top of the cake ball.
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Dunk the cake lollipops into the candy coating until the cake ball is fully covered in the candy coating.
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Carefully tap the excess candy coating off the cake lollipop.
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Place the cake lollipop onto the wax paper (with the cake ball right onto the wax paper, and the cake lollipop sticking up).
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If you are adding the sprinkles to your cake lollipop, sprinkle it over the top of the cake ball now.
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Continue with the remaining cake balls, and allow them to harden completely before removing from the wax paper.
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Enjoy!
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These last up to 7 days in a sealed container.
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(Cake recipe adapted from Key Ingredient.
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Frosting recipe adapted from Annie Eats, who adapted in from Confections of a Foodie Bride.
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Cake lollipop idea from Bakerella.
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Method from my own experience.)
