« Back to Cooking Made Easley

Cooking Made Easley

Reggae Blush Strawberry Cake Balls



Reggae Blush Strawberry Cake Balls

Submitted by Tara Deal of Treble in the Kitchen blog

Cupcakes

  • 1 box strawberry cake mix
  • 3.9 oz box instant vanilla pudding
  • 3 eggs
  • 3/4 cup Reggae Blush wine
  • 1/2 cup unsweetened organic applesauce
  • 12 oz white chocolate chips for dipping
  • 1 cup buttercream frosting (recipe below)
  • 24 cupcake liners

Buttercream Frosting

  • 1 stick of butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 4 Tbsp milk*

Buttercream Frosting:

In a large mixing bowl, beat the butter for about a minute to soften. Alternately, add in the dry ingredients and the wet ingredients.

*Only add the milk until the frosting is of the desired consistency. You may need a little more, or a little less.

Cupcakes:

Preheat the oven to 350 degrees. Place 24 cupcake liners in a cupcake pan. In a large mixing bowl, combine all ingredients. Mix at a medium speed for 2-3 minutes until the batter is smooth and thoroughly combined. With an ice cream scoop, scoop batter evenly into cupcake liners. Bake in the oven for 18 minutes, or until a clean knife inserted into the center of one of the cupcakes comes out clean. Allow to cool completely. Once cooled, remove cupcakes from the liners and smash into crumbs. Place the cake crumbs in a large mixing bowl. Use 1 cup of icing (or if using store bought icing use 1 full container). Mix until the cake and frosting are thoroughly combined. Place in the fridge for 1 hour, or overnight. Once cooled, remove from the refrigerator and roll into walnut sized balls. Place the balls back in the refrigerator for 1 hour or overnight. Melt white chocolate. Roll each cake ball in the white chocolate and place on waxed paper to harden.

*If making a half batch of cake balls, use 12 cupcakes and freeze the other 12 to thaw and serve for a quick treat at a later date!