Strawberry Cream Cheese Cake Balls

121

256

By Dixie Crystals

Prep Time:

Bake/Cook Time:

20m

Yield:

24 - 28 cake balls

Moist buttermilk cake mixed with strawberry cream cheese and rolled into little balls of sweetness. Coated with white chocolate and festive sprinkles.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Confectioners Powdered Sugar Box

Confectioners Powdered Sugar Poly Bag

Ingredients

Cake
2 cups cake flour*
2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, soft
1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
8 large egg yolks, room temperature
3/4 teaspoon salt
1 tablespoon vanilla extract
2 teaspoons lemon zest
3/4 cup buttermilk, room temperature
Filling
1 container (8 ounces) strawberry flavored cream cheese
1/2 cup Dixie Crystals Confectioners Powdered Sugar
Topping
1 bag (12 ounces) candy coating
Sprinkles

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
Butter and flour two 8-inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is recommended for easy removal of cake.)
Sift together flour and baking powder and set aside.
Mix butter until very creamy and smooth. Add sugar and mix until light and fluffy. Add one egg yolk at a time and mix at least 30 seconds between each.
Add salt, vanilla extract and lemon zest.
Add 1/3 of flour and mix until combined. Add half of buttermilk and mix until smooth. Add another 1/3 of flour and mix smooth. Add remaining buttermilk and once combined add remaining flour.
Divide batter into pans and place in oven and bake for 25-28 minutes until center of cake bounces back when lightly pressed with a finger or until an inserted toothpick comes clean.
After 5 minutes turn upside down on plastic food lined surface and allow to cool completely.
In a bowl large enough to hold all ingredients combine strawberry cream cheese and powdered sugar.
Crumble first cake layer and add to cheese mixture. Combine well with a firm spatula or your hands. Add about another half of the remaining cake layer and mix well together. The mixture needs to become firm but yet moist enough to roll into balls. Add additional cake if needed.
Use 2 tablespoons of mixture per ball and shape round. Place on parchment or plastic food film lined cookie sheets.
Melt candy coating per manufacturer’s directions.
Dip balls using a fork or toothpicks and place on parchment or plastic food film lined cookie sheets or cutting boards. Immediately sprinkle with sprinkle so they will adhere well to the coating.

Rate & Review

Strawberry Cream Cheese Cake Balls

121

256

Por Dixie Crystals

Tiempo de preparación:

Tiempo de cocción / cocción:

20m

Rendimiento:

24 - 28 cake balls

Moist buttermilk cake mixed with strawberry cream cheese and rolled into little balls of sweetness. Coated with white chocolate and festive sprinkles.

Clasificación:

Califíquelo usted mismo

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Confectioners Powdered Sugar Box

Confectioners Powdered Sugar Poly Bag

Ingredientes

Cake

2 cups cake flour*
2 teaspoons baking powder
2 sticks unsalted butter, soft
1 1/2 cups Dixie Crystals Azúcar Steviacane
8 large egg yolks, room temperature
3/4 teaspoon salt
1 tablespoon vanilla extract
2 teaspoons lemon zest
¾ cup buttermilk, room temperature

Filling

1 container (8 ounces) strawberry flavored cream cheese
1/2 cup

Topping

1 bag (12 ounces) candy coating
Sprinkles

*Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

Preheat oven to 350°F.
Butter and flour two 8-inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is recommended for easy removal of cake.)
Sift together flour and baking powder and set aside.
Mix butter until very creamy and smooth. Add sugar and mix until light and fluffy. Add one egg yolk at a time and mix at least 30 seconds between each.
Add salt, vanilla extract and lemon zest.
Add 1/3 of flour and mix until combined. Add half of buttermilk and mix until smooth. Add another 1/3 of flour and mix smooth. Add remaining buttermilk and once combined add remaining flour.
Divide batter into pans and place in oven and bake for 25-28 minutes until center of cake bounces back when lightly pressed with a finger or until an inserted toothpick comes clean.
After 5 minutes turn upside down on plastic food lined surface and allow to cool completely.
In a bowl large enough to hold all ingredients combine strawberry cream cheese and powdered sugar.
Crumble first cake layer and add to cheese mixture. Combine well with a firm spatula or your hands. Add about another half of the remaining cake layer and mix well together. The mixture needs to become firm but yet moist enough to roll into balls. Add additional cake if needed.
Use 2 tablespoons of mixture per ball and shape round. Place on parchment or plastic food film lined cookie sheets.
Melt candy coating per manufacturer’s directions.
Dip balls using a fork or toothpicks and place on parchment or plastic food film lined cookie sheets or cutting boards. Immediately sprinkle with sprinkle so they will adhere well to the coating.