Buffalo Wing Cake Balls
- Level: Easy
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 299
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 52
- Dietary Fiber
- 1
- Sugar
- 39
- Protein
- 2
- Cholesterol
- 8
- Sodium
- 276
- Total: 1 hr 45 min (plus cooling)
- Active: 45 min
Ingredients
Cooking spray
1 15- to 16-ounce box chocolate cake mix (plus required ingredients)
1 cup cream cheese frosting
1/2 cup heavy cream
2 cups plus 1 tablespoon confectioners’ sugar
1/4 cup mini marshmallows
6 to 8 green sour twists or licorice pieces, 1 finely chopped and the rest cut into 3-inch pieces
Red and yellow food coloring
1 teaspoon unsweetened cocoa powder
Directions
- Coat a 9-by-13-inch pan with cooking spray. Prepare the cake mix as the label directs and spread in the pan. Bake and cool as directed.
- Crumble the cake in a large bowl. Add the frosting and mix with your hands until fully combined.
- Using damp hands, form the mixture into 16 compact wing-shaped ovals (about 2 1/2 inches long). Place on a baking sheet and freeze until firm, about 1 hour.
- Meanwhile, make the dip: Whisk the heavy cream with 1 tablespoon confectioners’ sugar in a bowl until soft peaks form. Fold in the mini marshmallows and chopped green sour twists.
- Make the glaze: Whisk the remaining 2 cups confectioners’ sugar and 2 to 3 tablespoons water in a bowl until smooth. Tint bright orange with red and yellow food coloring. Whisk in the cocoa powder to make the glaze a deep orange.
- Dip the frozen wings in the glaze; lift out with a fork and place on a rack set on a baking sheet to catch any drips; let set. Transfer to a basket or plate. Serve with the whipped cream dip and the remaining sour twists to look like celery.