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Minty Alien Egg Cake Balls

Delicious Minty Alien Egg Cake Balls: A Fun Treat Experience

Minty Alien Egg Cake Balls are whimsical treats with a moist cake center and playful chocolate shell, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 18 minutes
Chilling Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 12 cake balls
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups All-Purpose Flour Swap with gluten-free flour for a gluten-free twist!
  • 2 teaspoons Baking Powder Check for freshness for best results.
  • 1 teaspoon Salt A pinch is perfect to balance sweetness.
  • ½ cup Salted Butter Can be replaced with unsalted butter and a pinch of salt.
  • ½ cup Shortening Margarine can be used in an equal amount.
  • 1 cup Sugar Consider coconut sugar for a natural alternative.
  • 1 teaspoon Peppermint Extract Swap for vanilla extract if desired.
  • 3 large Egg Whites Use aquafaba (3 tablespoons per egg white) for a vegan option.
  • 1 cup Milk Almond milk makes a great dairy-free substitute.
  • 1 teaspoon Neon Green Food Color Use natural food coloring as a healthy alternative.
For Decoration
  • 1 cup Green Buttercream Frosting Homemade or store-bought works well.
  • 1 cup Green Royal Icing Opt for pre-made for easy use.
  • 1 pound Chocolate Fondant Ready-to-use fondant can save time.

Equipment

  • Oven
  • mixing bowls
  • Electric Mixer
  • cookie sheet
  • Parchment Paper
  • Wire Rack
  • Rolling pin

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. In a large mixing bowl, beat the salted butter, shortening, and sugar together until fluffy. Gradually add in the egg whites.
  4. Stir in the peppermint extract, then alternate adding the dry flour mixture and milk, finishing with flour. Mix until just combined.
  5. Spread the cake batter evenly on the cookie sheet and bake for approximately 18 minutes until golden brown.
  6. After baking, allow the cake to cool for about 10 minutes before transferring it to a wire rack.
  7. Crumble the cooled cake into fine pieces and form small balls about 1 inch in diameter. Chill in the fridge for 30 minutes.
  8. Roll out the chocolate fondant until ¼ inch thick and cut shapes to wrap around each cake ball, sealing the edges completely.
  9. Decorate with green buttercream frosting and royal icing, adding sprinkles or edible glitter as desired.

Nutrition

Serving: 1cake ballCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 120mgPotassium: 50mgSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Aim for consistent size for even baking and easy decorating. Don't skip the chilling step for best results.

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