I am working on pulling together a Harry Potter party and I made these little butterbeer cake ball treats that I can’t get enough of.
Sweet, easy, and SO FREAKING CUTE!
Seriously. This Butterbeer Cake Ball is so amazing, I need more.
OMG. This Butterbeer Cake Ball is so Amazing, I Need More.
Ok. Let’s get things straight before we go any further.
I love Harry Potter. And the party I speak of? It’s for my kiddo who is equally obsessed with the wizarding world and all thing HP.
So, I really want to do this up right.
That means, when I had the idea to make a butterbeer cake ball that looked like a mug of butterbeer?
It had to be done.
End. Of. Story.
And although it looks super cool, the execution is actually really simple.
I just crumbled up my favorite cupcake recipe.
You can do this with any flavor cupcake, but my kiddo loves butterbeer–so I dropped a little butter and caramel flavoring into the batter when I baked the cupcakes.
Then I pulled out a can of vanilla frosting.
Simple straight-forward frosting. But it’s basically magical cake glue.
I just use one can of frosting for every 12 cupcakes. So, you can do the math if you want to double the batch or just do half. Whatever.
Stir that up really really well and what do you get?
Magical cake ball batter! It’s like this amazing cakey mixture that will ball-up into any shape.
I love cake balls.
For this butterbeer cake ball recipe, I went with regular balls that were kind of elongated and flat on both ends–almost a cylinder.
If I could have made them a little taller, I would have, but magical cake ball batter does have it’s limits and being a full-sized cup is just about outside those limits.
I popped those little cake balls into the freezer, just for a few minutes to help them hold their shape.
Then, here comes the real magic for making this butterbeer cake ball recipe–marshmallow fondant.
You can buy it or make a batch, but you have to color it golden-ey yellow for butterbeer and then roll it flat.
Then cut a piece off and wrap it around one of your cake balls.
Yeah, no dipping these cake balls in chocolate–wrap them in marshmallow fondant.
Tastes freaking amazing, and it’s super easy.
The fondant just wraps around and you just mush it in place.
I even used a little bit of the leftover marshmallow fondant to make bottoms and handles for the mug and some round “bubbles” to top my butterbeer cake ball mug!
It’s the details that count. LOL!
And, once I threw those bubbles on top of my butterbeer cake ball and gave the little bottom a pat…well, the finishing touch of the handle just put me over the edge.
They’re so cute, I almost couldn’t eat them.
Are you ready to make a butterbeer cake ball? Oh, no cupcakes ready?
Well, don’t let that stop you!
Just pin this recipe to your favorite Harry Potter recipe ideas board on Pinterest.
That way you can find it when you’ve got your cupcakes baked and ready to crumble!
And don’t forget, if you make this recipe and love it, be sure to drop a 5-star rating on the recipe so we know you’d like to see more awesome tastiness like this!
- 12 cupcakes, made from your favorite cake
- 1 container or batch of marshmallow fondant
- 1 can of your favorite frosting
- 1 tspn yellow GEL food coloring
- 1/4 tspn orange GEL food coloring
- 1/8 tspn black GEL food coloring
- Break-up cupcakes into crumbles in a large bowl.
- Mix cupcake crumbles with frosting until completely combined.
- Form into 12 cylinder shapes with your hands and place on a baking sheet lined with parchment paper or wax paper.
- Place in the freezer for 10 minutes to set.
- Set aside 1/8 of the fondant for use later.
- Work yellow and orange GEL food coloring into larger portion of fondant until the desired color is consistent throughout.
- Separate fondant into 3 equal-sized pieces, set 2 aside and work with one piece at a time.
- Roll the ¼ section of fondant flat (about ⅛-inch thickness).
- Cut into 4 sections with a sharp knife.
- Remove cylinders from the freezer and wrap one cylinder in one of the sections of fondant you just cut.
- Repeat until all cylinders are covered in fondant. Do not try to work the cylinder too much, just get it covered--the more you handle the fondant, the more sticky it will get.
- Using half of the remaining uncolored fondant you set aside earlier, work the black GEL food coloring into the fondant.
- Form 12 circles about the size of the end of your cylinders and 12 handles.
- Mush circles onto the bottom of the mugs and handles onto the sides.
- With the remaining uncolored fondant, make as many tiny balls as you can.
- Pile the tiny balls of white fondant on top of the mugs.
- Place butterbeer cake balls into the freezer for 10 minutes to set.
- Serve cold.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 339 Total Fat: 17g Saturated Fat: 5g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 21mg Sodium: 283mg Carbohydrates: 48g Fiber: 2g Sugar: 37g Protein: 3g