Summary :“These are likely to replace the cupcake as we know it. Imagine cake and frosting living together in a whole new way!”
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs @ room temp
- 2 ¾ cup of all purpose flour
- 1/2 tsp of salt
- ½ tsp of baking soda
- 1 Tbsp of baking powder
- 1 cup of whole milk or buttermilk
- 2 Tbsp of Hellman’s mayonnaise
- 2 tsp of vanilla
- In a mixer: cream butter, add sugar slowly, add eggs one at time, add flour one cup at a time alternating with small portions of milk. Add remaining ingredients. Do not over mix!
- Grease cake pan (bottom and sides) and dust with flour, knocking off any extra flour.
- Spread batter evenly.
- Bake at 350 degrees oblong cake pan for 40 minutes or until top is light golden brown and a knife inserted into the center comes out clean.
- Remove from oven, allow to cool for 30 minute. Invert onto cooling rack.
- Crumble cake into very fine crumbs and set aside in a large bowl.
BUTTERCREAM FROSTING Ingredients:
1 cup of unsalted butter (softened at room temp)
4 cups of powered sugar
2 tsp of vanilla
1 tbsp of milk
In a mixer on medium speed: cream butter, add powdered sugar one cup at a time then add in remaining ingredients until light and fluffy.
ASSEMBLE CAKE BALLS:
- In a large mixing bowl, fold frosting into the cake crumble mixture using your hands and thoroughly mix. The end result looks and feels like a dough.
- Form 1 inch balls and freeze for 1 hour.
- Remove balls from the freezer and dip in your favorite chocolate (white or dark). You can dip the entire ball or 1/2 in chocolate. Work quickly.
- After dipping roll chocolate covered ball in your favorite sprinkle concoction (I use toasted coconut, crushed pecans, walnuts etc.) You can get VERY creative in how you finish the Cake Balls so have FUN!
- Store at room temperature in a tightly covered container. Cake balls will last about a week when store properly.