I’m not gonna lie: I went a bit crazy with taking pictures for this latest project, so this post will be a two-fer. This first part will be the prep work and such. I’ll include the recipes for another one of Bakerella’s amazing concoctions with a little bit of my own added twist. The second part will pretty much just show how my cupcake bites ended up looking! I still don’t think they are as cute as Bakerella’s but practice makes perfect, right?
I had to travel to the other end of the city once more to grab baking supplies, and wasn’t able to find the candy molds that Bakerella uses. Hers have ridges and are shallower than mine, but because I was adamant about making these cupcake bites, I decided to improvise. I bought candy molds that are a lot deeper but decided that if I filled them up more and made the cupcake balls bigger, it should work out.
The chocolate candy melts came in a variety of colours but since I made three different flavours for the bites, I thought I should colour coordinate. So, lemon chiffon bites are yellow, strawberry shortcake bites are pink, and the Oreo truffles are blue. As you can see by my earlier post, I also went sprinkle crazy =)
I loved the way the oreo truffles turned out, so I wanted to try out a different variation. I searched a couple of grocery stores, and finally bought a box of strawberry cream sandwich cookies. I used the same technique/idea for the oreo truffles with just one small addition to make the strawberry shortcake truffles.
Bakerella’s famous red velvet cake balls look delish, but I wanted a lighter and more refreshing bite. So I went ahead and baked a lemon chiffon cake, which I then crumbled and mixed with cream cheese frosting. Tada! Easy peasy! The hardest part was the decorating – and trying not to eat all of these goodies! Recipes are right after the jump!
naked lemon chiffon cupcake balls
nekkid strawberry shortcake truffles
and more nakedness: oreo truffles
chocolate candy melts: the best invention ever
filling the candy molds with melted chocolate
popping the tops on
out of the molds, but with nothing to wear... yet!
This post has the recipe AND the instructions, and will make 20 medium sized truffles.
Strawberry Shortcake Bites:
The recipe should make 20 to 25 medium sized bites.
- 1 box of strawberry cream sandwich cookies
- 1/2 cup cream cheese
- 2 tbsp strawberry jam
- Break cookies in half and put them into your food processor. Pulse on high until you’ve ground them pretty fine, roughly like bread crumbs.
- In a bowl, mix the cream cheese using your hand mixer or KitchenAid stand mixer, and add the crumbs until combined. Add the strawberry jam and continue mixing.
- Roll your mix into 1inch balls and refrigerate for as long as possible.
Lemon Chiffon Bites:
This should also make between 20 to 25 medium sized bites.
- The recipe can be found here for the lemon chiffon cake – just omit the raspberries for this recipe.
- 1/2 jar of cream cheese frosting. I was going to make my own, but decided Duncan Hines or Betty Crocker frosting will do for now. Don’t judge me =)
- When the cake has cooled completely, you want to crumble the cake as fine as possible.
- In a bowl, put half of the cake in and tear it apart with two forks until fine. Then add in the last half, and repeat the process.
- Finally, add in cream cheese frosting and combine until the mixture is thoroughly combined.
- Roll into 1 inch balls and refrigerate again.
Cupcake Bites Assembly:
- Oreo truffles
- Strawberry Shortcake bites
- Lemon Chiffon bites
- 2 cups dark/semi sweet/milk chocolate candy melts
- 1 cup of each: blue/pink/yellow chocolate candy melts
- mini m&ms
- candy molds
- Melt the dark/semi sweet/milk chocolate either in the microwave or using a double boiler. For the microwave, heat on high in 30 second intervals, making sure to mix thoroughly between each round.
- Spoon each candy mold 1/3 full. Don’t fill all of them at the same time, or else the chocolate will start to harden before you can finish. I usually did 4 molds at a time.
- Take your Oreo truffles/strawberry bites/lemon bites, and put one into each mold, making sure to push down slightly so that the chocolate will get squished and rise up. That way, your bites will attach securely to their chocolate bases.
- Once all the molds are filled, refrigerate for 10 minutes. When hardened properly, the cupcake bites will pop out quite easily. I just gave them a little push from the bottom to pop them out.
- Repeat this process until you’ve used up all the truffles and bites.
- Once all your tops have chocolate bottoms, the fun can begin! Melt the chocolate melts in the microwave. It’s best to work through one colour first before moving on, or else the chocolate will just harden up again. I colour co-ordinated, but don’t feel like you have to!
- Dip the cupcake bite tops into the chocolate. I found that using a spoon can help the melted chocolate cover the entire top. You want to make sure that it overlaps or at least meets the chocolate base so that you don’t see the truffle or the bites. Swirl it around a bit to get rid of the excess chocolate. Top each bite with an m&m and sprinkle accordingly to your wishes.
- Once they are hardened, you can nosh away!