Holiday Cake Balls!

So I had a few leftover cupcakes from my holiday baking the other day, and what better way to use leftover cupcakes and frosting than to make cake balls!
I usually make cake pops, but decided this time to omit the pops. These look like little truffles, but are really cake, and are a bit easier to make than cake pops, since there are less steps.
I made two kinds, chocolate peppermint and gingerbread, both with vanilla frosting. I dipped them in dark chocolate, and garnished with either crushed up candy canes or holly berry sprinkles.
I was concerned with the dipping technique, since I usually have problems with this. The candy was smooth enough, and I followed the instructions in the Cake Pops book exactly. I found a good method, dip the cake balls, spoon chocolate over them to cover, and lift them out with the spoon. I used 2 spoons, the other one to take the ball off the first spoon and to drop it on the wax paper. I found that cut down on the amount of extra chocolate on the cake ball, so it didn't get too messy.

You have to decorate these immediately, since the chocolate starts to harden after only a few seconds. I learned that with the first one I did.
I packaged them up in little mini cupcake liners to bring to a friend's holiday party tomorrow. So cute! I'm thinking about making more next week to send with my xmas packages to family.
Super cute and yummy!

Martha Challenge #48 and #49- Holliday cupcakes!

It's been a good long while since I've baked, not since Thanksgiving. I was sick for an entire week after, so I didn't think baking was the best idea. All better now!
I made two Martha recipes yesterday, Chocolate-Peppermint and Gingerbread cupcakes. Yum! Very festive.
First, the chocolate peppermint. These are very much like her one-bowl chocolate cupcakes, with the addition of peppermint extract instead of vanilla. I made a dozen regular and 24 minis, and topped them with a peppermint buttercream frosting. I also added mini candy canes on the big ones, and candy cane sprinkles on the minis.

These were great, made the whole place smell amazing too! Next time maybe I'll add some espresso powder to make them mocha peppermint. Yum!



Next up was gingerbread. I usually don't care for the smell of molasses, which is crucial to any good gingerbread cupcake, but these were excellent. The batter was so rich and creamy, it almost looked like peanut butter. I got 16 regulars and 20 minis out of this batch, and topped them with cream cheese frosting. I added holly berry sprinkles and mini gingerbread sprinkles on these. I just love themed sprinkles!These are denser, with a caramelized top, not as soft on the outside, but still yummy on the inside!

I am now fully in the holiday spirit, and can't wait to make some cake pops or bites from the leftovers.
Next week I might try french macarons. Wish me luck!