Skinny Easter Egg Cake Balls

Ingredients

  • 16.5 oz package yellow cake mixor flavour of your choice
  • 6 oz plain fat-free Greek yoghurtChobani
  • 1 cup of water
  • 2 large egg whites
  • 1 tsp vanilla extract
  • baking spray
  • 48 oz Wilton coloured candy melts20 oz used total, calculated in n.i*
  • sprinkles

Instructions

  • Preheat oven to 350°F. Lightly spray the cake pop pan with baking spray.
  • Combine all the cake ingredients in a large mixing bowl and beat until combined.
  • Place the batter into a pastry bag or large ziplock bag with the tip cut off.
  • Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.
  • Place cake balls on a wire rack and repeat with remaining batter.
  • Using a scissor, cut the seam off the balls.
  • Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.
  • Melt some of the white chocolate melts in the microwave according to package directions, careful not to burn the chocolate.
  • Insert the tip of a bamboo skewer into the melted chocolate, then into the cake ball (this helps hold the stick in place) and dip each ball into the chocolate, then onto a sheet of wax paper.
  • To cover the little hole you get from the skewer, dip the stick in the melted chocolate, then onto the hole.
  • Repeat with the remaining balls and chocolate topping with sprinkles as you dip before the chocolate hardens, or drizzle with chocolate if desired.

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