9 Tbs butter, softened
6 Tbs milk
6 Tbs yogurt
6 Tbs sweetened condensed milk
1 1/2 cups white chocolate chips, melted
Natural red, orange, yellow, green, blue & purple food dye
Natural rainbow sprinkles
12 lollipop sticks
12 cupcake liners
Preheat oven to 350 degrees and line a muffin pan with cupcake liners, set aside. Using a hand blender on low speed, mix together the eggs, butter, milk and yogurt. Slowly add dry cake mix and blend together one minute to combine.
Divide batter evenly between six bowls and dye each one a color of the rainbow, using the natural food dye. Divide batter evenly between cupcake liners, each color of batter should make two cupcakes. Bake 15 minutes, then cool completely.
Crumble each color of cake into individual bowls, add one tablespoon of sweetened condensed milk to each bowl and use your hands or a spoon to mix into cake.
Measure 2 teaspoons of each color and shape cake into small discs. Stack each disc on top of each other in the order of the rainbow, beginning with purple and ending with red on top.
Wrap the plastic wrap around the stack and shape into a ball. Remove plastic and place each cake ball on a sheet tray lined with parchment paper. Freeze until firm, about 15 minutes.
Dip the lollipop sticks into the melted white chocolate and insert into the purple end of each cake pop. Dunk each cake pop into the melted chocolate, allowing excess chocolate to drip off, then transfer into a cake pop holder. If you do not have a cake pop holder, make one by poking holes in the top of an empty egg carton. Sprinkle each cake pop with rainbow sprinkles, then chill 5-10 minutes to set chocolate.