By Taste Buds Kitchen
Cozy up in the kitchen with your kids and make some tasty treats to share or gift for Valentine’s Day. Recipes from Taste Buds Kitchen.
Love Cake Pops
Makes 12
Ingredients
12 vanilla cupcakes
24 6-inch cake/cookie pop sticks
4 tablespoons unsalted butter at room temperature
1 cup powdered sugar
½ tablespoon vanilla extract
½ tablespoon milk
Pinch salt
24 ounces white candy melts
6 ounces milk or white chocolate chips
1 tablespoon vegetable oil, divided
1-2 drops food coloring
½ cup sprinkles
Instructions
Crumble cupcakes into a bowl, making sure to break them down thoroughly so there are no lumps.
Melt a few white candy melts in the microwave on the defrost setting. It should be just enough to dip all the sticks in about one inch. Dip one end of each stick into the candy melt to coat about one inch up, allowing excess to drip off, and allow to dry on a piece of parchment paper.
Using an electric mixer, beat butter until smooth. Turn mixer speed down to low and add half of the powdered sugar and beat well. Then add the vanilla extract and milk, and mix until fully incorporated.
Once combined, add salt and remaining powdered sugar and mix, scraping down the sides of the bowl as needed. Increase speed and beat until light and fluffy, about 4 minutes. Consistency of frosting may vary. If too loose, add more powdered sugar, a little at a time. If too thick, add more milk, a little at a time, until desired consistency is reached.
Mix the icing into the crumbled cupcakes 1 tablespoon at a time until combined. The mixture should be the consistency of wet sand, not too dry and not too greasy, to prevent the cake balls from separating later. You will likely not need to use all the icing. Roll approximately 1 tablespoon of the mixture up into a ball at a time, making sure they are all the same size.
Insert one of the pre-dipped sticks into each ball and smooth out any cracks that form. Chill cake balls and sticks in the freezer for a minimum 10 minutes before dipping. You want them to be as cold as possible.
Melt the remaining white candy melts in the microwave on the defrost setting. Add 2-3 teaspoons of the vegetable oil to the melted candy to keep it from hardening before you finish dipping. Divide melted chocolate into separate bowls and mix in food coloring.
Once cake balls are chilled, dip each one into the melted candy melts and use a spoon to cover completely and evenly. Set cake pops onto a paper cupcake liner or a sheet of parchment paper with the stick pointing up.
Melt milk or white chocolate chips with remaining vegetable oil (½ or 1 teaspoon) in the microwave on the defrost setting. Use a fork or spoon to drizzle melted chocolate as desired over cake pops. Decorate cake pops with sprinkles of choice. Allow to air dry completely in a cool spot for up to one hour before serving.
Chocolate Dessert Bites
Makes 24
Ingredients
2½ cups powdered sugar
¾ cup cocoa powder
¼ teaspoon salt
4 egg whites, cold
½ teaspoon vanilla extract
1½ cups mini chocolate chips
½ tablespoon powdered sugar (for dusting)
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl or stand mixer, mix together powdered sugar, cocoa powder and
salt. Stir in cold egg whites and vanilla extract until fully mixed. Using a rubber
spatula, add in the mini chocolate chips and mix to combine.
Using a small cookie scoop, place dough onto the prepared baking sheet. Bake for
10-12 minutes, then cool for 5 minutes. Dust with powdered sugar end enjoy.
Tip: For a shiny cookie, let the batter sit for 15-20 minutes.
Taste Buds Kitchens offers classes for kids and adults, summer camps, parties, corporate events and more. Interested in opening your own franchise? Learn more at tastebudskitchen.com.
Taste Buds Kitchen Palo Alto
2775 Middlefield Road
tastebudskitchen.com/palo-alto
650-485-2684
Taste Buds Kitchen San Jose
1150 Foxworthy Ave., #30
tastebudskitchen.com/san-jose-south
408-784-3000
