When it comes to all things in the baking world, one of my favorites has always been frosting. Sweet, delicious, creamy, wonderful, buttercream frosting. I’ve often joked that cupcakes are simply carriers for frosting. It’s all about the frosting. Which is why I decided it was about time that my pop making focused on my favorite part of this baking game. The buttercream.
I wasn’t sure if it would work, but it did, and it did well. Let me introduce my Buttercream Bites.
On the outside they just look like regular old cake balls. But inside, it’s just pure buttercream deliciousness.
These. Are. So. Good.
You can make these either straight vanilla or go for a minty taste with a bit of peppermint extract. They are pretty simple, just a bit messy to make, I mean frosting doesn’t exactly roll itself into little balls.
Because I didn’t want these to be pure over the top sweet overkill, I added some cream cheese to the recipe. Because of that, you will want to keep these in the fridge.
To make these I made the frosting and then stuck it in the fridge for 24 hours. You could probably put it in for just a few hours, but with a sick little one in the house, my productivity has been s-l-o-w. So after chilling the frosting, I used a small scoop to make the balls – that part is very much like making cake pops.
After the balls were all made, into the freezer they went for a few hours. After that they were dipped in chocolate coating (such as Wilton Melts or Candiquik) and decorated with some sprinkles. That’s it. Again, these need to be stored in the fridge, because of the cream cheese and the fact that they are frosting, so they will melt if you let them sit at too warm of a temperature.
Looking for more St. Patrick’s Day sweetness? Check out my St. Patrick’s Day Bite From Other Blogs Recipe Round up for lots of great sweet green treats from myself as well as other bakers and bloggers from around the web.