Peppermint Cake Balls

Peppermint Cake Balls

’Tis the season for all things peppermint! Made with LorAnn Peppermint Bakery Emulsion for a perfectly flavored cake center and topped with crushed candy canes for a delicious crunch, these merry bite-sized treats are perfect for any holiday celebration.

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Ingredients

FOR CAKE:
1 package chocolate cake mix
1 cup water
½ cup vegetable oil
3 eggs
2 teaspoons LorAnn Peppermint Bakery Emulsion

FOR CAKE BALLS:
1/3 cup buttercream frosting or vanilla frosting
1 ½ – 2 cups white chocolate chips
White chocolate for drizzle (optional)
½ – ¾ cup crushed peppermint pieces
Sprinkles (optional)

Recipe PDF

Peppermint Cake Balls
R0567.pdf Download PDF

Directions

1
Preheat oven to 350°F and grease a 9 x 13-inch pan.
2
In a large bowl with mixer on medium speed, mix cake mix, water, oil, eggs, and LorAnn Peppermint Bakery Emulsion. Bake cake according to cake mix packaging.
3
Remove cake from oven and allow to cool completely. Once cooled, crumble cake into a large mixing bowl.
4
Add frosting to the crumbled cake and mix, adding more if needed. There should be just enough frosting in the crumbled cake to help the mixture stick together.
5
Scoop out cake mixture with a small cookie scoop and shape into identical balls. Place in freezer until chilled, about 1 hour.
6
Microwave white chocolate in a microwave-safe bowl on low power for 30 seconds at a time. Stop and stir after each 30-second interval and repeat until completely melted.
7
Remove cake balls from freezer and coat in melted white chocolate. Return to the parchment-lined cookie sheet and place in freezer for an additional 5 minutes to set.
8
With remaining white chocolate, drizzle finish cake pops and top with crushed peppermint and sprinkles (optional).
9
Yields: 30-35 cake pops

Products Used In This Recipe

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