Strawberry Champagne Cake Balls
If you’re looking for a tasty and fun treat, try these Strawberry Champagne Cake Balls. Not only are they delicious but they are very easy to make, especially with the use of a cake pop maker.
Servings: 72 cake balls
Calories: 95kcal
Equipment
Ingredients
- ½ cup strawberries cleaned and chopped
- ½ cup champagne
- 1 box vanilla cake mix 15.2 ounces/432 grams
- ½ cup vegetable oil
- 3 eggs
- ¼ cup strawberries cleaned and diced
- 24 ounces white chocolate To coat
- a few drops of pink or red food coloring optional
Instructions
- Pulse the ½ cup chopped strawberries with the champagne a couple of times in a blender, until just combined. If needed, top it up with some more champagne to equal 1 cup liquid. The idea is to replace the liquids that your cake mix requires (usually 1 cup water or milk) for the champagne and strawberry mixture.½ cup strawberries, ½ cup champagne
- Prepare the cake batter by combining the cake mix, oil, eggs, strawberry champagne mixture and diced strawberries. (If you want the batter to be pink, add a few drops of food coloring.) Plug in the cake pop maker to preheat it. There should be an indicator light to tell you when it's ready - mine takes only a few minutes.1 box vanilla cake mix, ½ cup vegetable oil, 3 eggs, ¼ cup strawberries
- Fill the cake pop maker cavities with the batter (fill them to the top of the cavity--it's better to overfill than to underfill). Do this step quickly. Close the lid and bake them in the cake pop maker for 3-4 minutes, or until golden and a toothpick comes out clean from the center.
- Prepare a double boiler by placing a metal bowl over a pot with simmering water. Melt the white chocolate in the metal bowl. Mix in a few drops of the pink or red food coloring (optional). *See notes for alternative microwave instructions.24 ounces white chocolate
- Coat the cake balls with the melted white chocolate by dipping them in with a fork. Let them set at room temperature on wax paper until hardened.
- Serve with a glass of champagne if desired.
Notes
- Thinner coating: If the melted chocolate is too thick to coat the cake balls properly: you can thin it out by mixing in some canola oil or coconut oil, 1 teaspoon at a time, until it reaches the right consistency.
- Cake mix box size: If you're using a 13.25 oz box, use only ⅓ cup vegetable oil instead of ½ cup (or the amount stated on the box).
- *Microwave option: If you don't have a double boiler, you can melt the chocolate in the microwave in 20 second intervals, stirring each time, until fully melted.
- Dipping tool: You can also use a chocolate dipping tool to coat the cake balls.
- Storage: These cake balls can be stored in an airtight container for up to 1 week in the fridge or up to 3 months in the freezer.
Nutrition
Calories: 95kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 61mg | Potassium: 38mg | Fiber: 1g | Sugar: 9g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
