Cake Balls

Bakerella is a genius. There, I said it.

I don’t know how she comes up with so many wonderful ideas week in and week out, but she does! Everytime she posts up a new recipe, I go clamouring around my cupboard looking for the sprinkles, MnM’s, jelly beans, and all other confectionary to try and copy her creations (sadly, I can never compare myself to her perfect cake pops and cake balls and cake bites. Ah but one can only hope.

I had some leftover vanilla cupcake bases from a baking disaster over Mother’s Day weekend. I’ll tell you the story at another time… or maybe… never?! It was a baking disaster, and it traumatised me from baking for a week. Sigh.

But on to the cake balls. These are fairly simple dark chocolate coated vanilla cake balls adapted from Bakerella’s Cake Balls recipe. I was feeling indulgent and creative etcetera, etcetera… ok fine I admit my sister and I were craving for something sweet and chocolate-y, and the cupcake bases were just calling out to me…

Eat me… eat me… eat me…

So, I substituted the cream cheese with sour cream as that was what’s in my fridge, mixed it with the crumbed cake, formed them into balls, and popped them in the freezer for a few minutes (it didn’t need that long in the fridge as it was FREEZING last night anyway – I think it’s time to take the heater out).

A few minutes later, out they come, rolled and rolled around some melted chocolate melts, and voila! Instant sugar and chocolate fix.

Serve with a glass of milk and eat in your jammies while watching How I Met Your Mother – perfect for capping off a rather uneventful Wednesday evening. (Apologies for the same photo angles – it was late and I just wanted to eat them balls moowahaha *evil laugh* ok.. ahem…)

Dark Chocolate Vanilla Cake Balls

Adapted from Bakerella’s Cake Balls

Makes 8 regular sized balls

6 regular vanilla cupcake bases

1 tbsp sour cream

1 tbsp icing sugar

1 cup dark chocolate melts

  1. Mix the sour cream and icing sugar together.
  2. Crumb the cupcakes and add this to the sour cream and icing sugar mixture. Combine everything by hand.
  3. Roll the crumbed cake mixture into balls and place on a lined tray. Put in the freezer for 15 minutes.
  4. Melt the dark chocolate melts in microwave for a few seconds (as instructed in the packet) – mine needed about 50 seconds as it was really cold in my kitchen!
  5. Take the cake balls out of the freezer, and dip them in the melted chocolate. I find using 2 spoons helpful if you don’t want your fingers to get dirty – otherwise, use those fingers and lick ’em afterwards!
  6. Replace balls on the lined tray and wait for a few minutes until the melted chocolate hardens. Enjoy!

This is best for those leftover, unfrosted cakes and cupcakes, and other spare cake crumbs. Waste not, want not!

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Mocha Espresso Cupcakes with Chocolate Buttercream

A few months back, a friend requested a baking friend and I to bake some cupcakes for a charity lunch she is having at work. It was to raise funds for the Victorian Bushfires that devastated thousands of land, killed hundreds of people, and left alot of Victorians homeless.

I didn’t want to be adventurous, so I stuck with chocolate cupcakes but added a little bit of a twist to spice up an otherwise monotonous day at the office – by adding a spoonfull of some strong espresso. The results? A rich, decadent cupcake with just the right amount of caffeine and sugar hit. Fantastic!

The recipe I used is from Sugar Bar’s Best Moist Chocolate Cupcakes… and can I just say that they really are the best, moist cupcakes I’ve ever tried. And believe me, I have been on a quest for the chocolate cupcake that will reign supreme over all other chocolate cupcakes – mwahahahahaha! Uhm, *ahem*…

The frosting I used is from the Hershey’s “Perfectly Chocolate” Chocolate Frosting. It is indeed perfectly chocolate, but I suppose added to the already rich cupcake was a little too much for me. However, my chocolate lover friends who taste tested these babies loved it, so I guess this was a real treat for the chocolate lovers during the charity lunch! 

All for a good cause, my dears.

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Orange & Poppy Seed Muffins

Sunday is my baking day. I do my usual social rounds with friends, a trip to the supermarket, maybe a little bit of window shopping therapy, and then I get home and start up my oven while I boil some hot water for tea.

I have my usual round of tea cakes and muffins that I alternate week in week out. Mr J always requests for apple cinnamon muffins, which I have been making for the past few weeks, but this time I had some spare oranges so what do I do? Orange and poppy seed muffins, fo sho!

I have only used one orange and poppy seed muffin the whole time I’ve been baking, and this has been a tried and true recipe. Simple, no fail, but utterly moist and citrusy muffins – just the way I like it!

Orange & Poppy Seed Muffins

Recipe from The Australian Women’s Weekly – ninemsn

Makes 12 muffins

2 large oranges

1/4 cup poppy seeds

250g butter, softened

1 1/2 cups caster sugar

4 eggs

1 1/2 cups self raising flour

1/2 cup all purpose flour

  1. Pre-heat oven to160 deg C. Line your muffin tray with paper cases.
  2. Grate the rind from the oranges. Squeeze the fruit juice – pulp and all!
  3. Combine the juice, rind, and poppy seeds in a bowl. Set aside.
  4. In a separate bowl, beat butter and sugar. Add eggs one at a time.
  5. Fold in sifted flours and orange juice mix in 2 batches.
  6. Divide evenly on to muffin tray. Bake for 20 minutes.
  7. Cool on rack. Frost with cream cheese frosting if desired.

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