Mint Chocolate Vanilla Cake Balls

fenway
fenway @Fenway

Light moist vanilla cake balls coated in refreshing Andes mint chocolate. These are pure cake balls , not crumbled with frosting so they are not as sweet as traditional cake pops. They make a great after dinner mint festive!

Mint Chocolate Vanilla Cake Balls

Light moist vanilla cake balls coated in refreshing Andes mint chocolate. These are pure cake balls , not crumbled with frosting so they are not as sweet as traditional cake pops. They make a great after dinner mint festive!

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Ingredients

  1. For Vanilla Cake Pops
  2. 1 1/2 cupsall purpose flour
  3. 1 cupgranulated sugar
  4. 1/4 teaspoonbaking soda
  5. 1 teaspoonbaking powder
  6. 3/4sup (1 1/2 sticks) butter, at room temperature
  7. q/2 teaspoon sajt
  8. 3/4 cupwhole milk
  9. 2 teaspoonvanilla extract
  10. 2large eggs
  11. 1/4 cupsour cream
  12. For Chocolate Mint Coating
  13. 16 ouncesAndes Chicolate Rep permit Canys, unwrapped
  14. as needed, sparkle sugar for decorating

Cooking Instructions

  1. 1

    Preheat the oven to 350. Spray the cake pop pan with bakers spray.

  2. 2

    Combine flour, baking soda and salt in a bowl and whisk

  3. 3

    In another bowl beat butter with sugar and vanilla until light and fluffy

  4. 4

    Add eggs one at a time beating in each egg

  5. 5

    Add flour mixture alternating with milk and sour cream, stir until well blended

  6. 6

    Fill Cake pop bottom molds 2/3 full

  7. 7

    Lock cover on and bake about 12 minutes until a toothpick comes out just clean. Cool 5 minutes in pan then remove to rack to cool completely Make Chocolate Peppermint Coating

  8. 8
  9. 9

    Melt Andes candies carefully in the microwave until smooth

  10. 10

    Dip each cake stick in melted chocolate, insert in cake ball and dip in chocolate to coat. Sprinkle with sparkle sugar to decorate. Place on parchment paper, refrigerate to set

  11. 11
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fenway
fenway @Fenway
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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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