Key Lime Pie Cupcakes: ooops, cake balls!

My first batch of key lime cake balls were a huge hit, except, the only graham crackers were a dusting on the white chocolate coating. A big part of key lime pie is the graham cracker crust. So needless to say, I was bothered. So I found another recipe at The Cupcake Project and decided to give it a whirl.

Milk Chocolate Coating

Rather than making cupcakes, I wanted to try cake balls. Very mixed opinion on these. Personally, I liked my first recipe for the cake balls better...BUT my husband really liked these. My biggest complaint was with the candy coating. I do NOT like candy melts, but thought I would try a better quality melt. Not too bad. I have found and will test out a company that makes the tempered chocolate the Belgian way and their reviews have been outstanding. Will let you know if they live up to their praises!

White Chocolate / Vanilla Coating

For the frosting let me say, I LOVED it! I normally don't  like frosting, but I loved it. If you are one that is weird about textures, you may want to try a different frosting. This you can feel the little crumbs of graham cracker, but I think that added to the interest. I think these would ROCK as cupcakes and will do that next time. The texture is not an issue if blending into the cake for cake balls.

KEY LIME PIE CUPCAKES:
Yield: 18 cupcakes

• 1 1/2 C cake flour
• 2 tsp baking powder
• pink of salt
• 1/2 C unsalted butter, room temperature
• 1 C sugar
• 3 large eggs
• 1/2 C sweetened condensed milk (I used the low fat version)
• 3/4 C key lime juice

1. Preheat oven to 350 degrees F. Line cupcake pans with liners if making cupcakes...or in my case I prepared a cake 13x9 inch cake pan with spray flour and butter. It's what I had and I know it will cook faster and cool faster if spread out. (NOTE: If using a dark pan or cupcake pan or non-stick pan, please remember to lower your temp to 325 degrees F.)
2. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a medium-sized bowl, cream butter and sugar.
4. Mix eggs into butter/sugar, one at a time.
5. Mix sweetened condensed milk and key lime juice into wet ingredients.
6. Mix dry ingredients into wet ingredients until just combined.
7. Divide evenly between the 12 cupcake liners (or pour into the cake pan). Note: The batter will be very liquid. This is normal.
8. Bake at 350 degrees for 30 minutes for cupcakes or about 20-25 minutes if using the 13x9" cake pan for cake balls, or until it bounces back when touched lightly. The center will still be wet. It solidifies as it cools.
9. Once the cake is cooled, crumble it into a large mixing bowl. You should not see any large pieces of cake.
10. Read instructions at bottom of the frosting.

GRAHAM CRACKER FROSTING

• 1/4 C unsalted butter, room temperature
• 8 oz cream cheese, room temperature
• 2 C powdered sugar
• 2 tsp vanilla extract
• 1 1/3 C finely crushed graham crackers

1. In a large mixing bowl, mix butter and cream cheese until light and fluffy.
2. Mix in the powdered sugar a little bit at a time.  Note: You can add more if you prefer a stiffer consistency.
3. Mix in vanilla extract.
4. Fold in graham crackers.
5. Mix into crumbled cake for cake balls until the desired consistency is achieved. Use the back of a large metal spoon, until thoroughly combined. You do not want the mixture too moist. The mixture should be moist enough to roll into 1 1/2 inch balls and still hold a round shape.
6. After rolling the cake balls by hand, place them on a wax paper-covered baking sheet.
7. Cover with plastic wrap and chill for several hours in the refrigerator or place in a freezer for about 5 minutes. You want the balls firm but NOT frozen.

COATING YOUR CAKE BALLS:

Melt the candy coating of your choice following instructions on the package. Microwave on medium power for 30 seconds at a time, stirring with a spoon in between. You can use a double boiler. Make sure you do NOT overheat the coating. Use a bowl deep enough to dip your cake pops and remove them in one motion. Do NOT get any water in your candy coating. If microwaving, plastic bowls are best, glass gets hot.

Now you are ready to dip. Take a few balls out of the refrigerator or freezer to work with. Transfer the rest to the refrigerator at this point, so they stay firm but do not freeze. Do not dip frozen cake balls. Let them thaw a bit in the refrigerator if this happens.

Cover the entire ball with coating. Cover the entire ball with coating using a spoon, without stirring or moving the cake ball around in the coating. Lift it out of the coating with your spoon. With the ball still on the spoon, stap the handle of the spoon on the side of the bowl several times, until the excess coating starts to fall off and back into the bowl. Then let the cake ball slide off the spoon onto a wax paper-covered baking sheet to dry.