Brussels Sprouts Cake Pops? You’ve got to be kidding me! When my friend Sarah first suggested making these, I thought she was pulling my leg. But let me tell you, these little bites of heaven have become a total obsession of mine. I can’t get enough of the sweet, creamy filling paired with the unexpected crunch of the Brussels sprouts. It’s a flavor combo that will blow your mind – in the best possible way.
I’ll never forget the first time I tried these Brussels Sprouts Cake Pops. It was last Thanksgiving, and Sarah invited me over to help her make a batch. At first, I was a bit skeptical. Brussels sprouts in a cake pop? Really? But from the moment I took that first bite, I was hooked. The combination of the tender, slightly nutty Brussels sprouts and the rich, decadent cake filling was absolute perfection.
Ever since then, I’ve been making these Brussels Sprouts Cake Pops every chance I get. They’re the perfect party appetizer, holiday treat, or just a fun snack to whip up on a lazy weekend. And the best part? They’re shockingly easy to make. With just a few simple ingredients and a little bit of time, you can have a whole platter of these delightful bites ready to enjoy.
Why This Brussels Sprouts Cake Pops Recipe Will Become Your Go-To
The Secret Behind Perfect Brussels Sprouts Cake Pops
The secret to these Brussels Sprouts Cake Pops is all in the technique. By shredding the Brussels sprouts into a fine, almost powdery texture, you create a delightful contrast with the rich, creamy cake filling. It’s a texture play that’s out of this world. And the addition of a pinch of salt really brings out the natural sweetness of the Brussels sprouts, creating a flavor profile that’s truly unforgettable.
But the real magic happens when you combine the shredded Brussels sprouts with the classic yellow cake mix. The sprouts add a unique, almost savory element to the traditionally sweet cake, resulting in a flavor that’s both familiar and completely new. It’s a flavor combination that will have your taste buds doing a little happy dance with every bite.
Essential Ingredients You’ll Need
Let’s talk about the key ingredients that make these Brussels Sprouts Cake Pops so special.
- 1 pound Brussels sprouts, shredded: The star of the show! These little green veggies add a delightful crunch and nutty flavor that perfectly complements the sweet cake.
- 1 box yellow cake mix: The foundation for the cake filling. This classic flavor provides the perfect balance to the Brussels sprouts.
- 4 ounces cream cheese, softened: This creamy ingredient adds a rich, indulgent texture to the filling.
- 1/4 cup unsalted butter, softened: Another essential for the cake filling, providing moisture and a velvety mouthfeel.
- 2 cups confectioners’ sugar: The sweetener that brings everything together, creating a delightful contrast to the Brussels sprouts.
- 1 teaspoon vanilla extract: A splash of vanilla adds a touch of warmth and depth to the flavor profile.
- Pinch of salt: A small but mighty addition that enhances the natural sweetness of the Brussels sprouts.
Step-by-Step Brussels Sprouts Cake Pops Instructions
Preparing Your Brussels Sprouts Cake Pops
With a total time of just 25 minutes, these Brussels Sprouts Cake Pops come together in a flash. You’ll need a food processor or a sharp knife to shred the Brussels sprouts, as well as a stand mixer or hand mixer to whip up the cake filling.
1- Start by shredding the Brussels sprouts into a fine, uniform texture. This can be done using the shredding disc of a food processor or by carefully slicing the sprouts with a sharp knife. The goal is to create a texture that’s almost powdery, so the sprouts seamlessly blend into the cake filling.
2- In a large bowl, prepare the yellow cake mix according to the package instructions. Once the batter is ready, fold in the shredded Brussels sprouts until they’re evenly distributed throughout the cake.
3- Scoop the Brussels sprouts cake batter onto a parchment-lined baking sheet, forming small, equal-sized mounds. Bake at 350°F for 10 minutes, or until the cake pops are golden brown and a toothpick inserted into the center comes out clean.
4- While the cake pops are cooling, prepare the creamy filling. In a stand mixer or with a hand mixer, beat the softened cream cheese and butter until smooth and well combined. Gradually add in the confectioners’ sugar and vanilla extract, beating until the mixture is light and fluffy.
5- Once the cake pops are completely cooled, use a small spoon or melon baller to scoop out a small well in the center of each one. Fill these wells with the creamy filling, smoothing the top to create a seamless appearance.
6- Finally, transfer the filled Brussels Sprouts Cake Pops to a serving platter and enjoy! These delightful bites are best served at room temperature, so your guests can savor the perfect balance of crisp sprouts and decadent cake filling.
Pro Tips for Success
Here are a few expert tips to help you achieve Brussels Sprouts Cake Pop perfection:
- Shred the Brussels sprouts as finely as possible. The key to seamless integration is a powdery, almost flour-like texture.
- Don’t overmix the cake batter – gently fold in the sprouts to avoid tough, dense cake pops.
- Make sure to fully cool the cake pops before filling them. Warm cake can cause the creamy filling to melt and become a mess.
- Use a small spoon or melon baller to scoop out the centers, creating a perfect well for the filling.
Serving and Storing Your Brussels Sprouts Cake Pops
Perfect Pairings for Brussels Sprouts Cake Pops
These Brussels Sprouts Cake Pops are the ultimate crowd-pleasing appetizer or dessert. With 24 servings per batch, they’re perfect for holiday gatherings, potlucks, or any festive occasion.
For a savory pairing, try serving them alongside a light salad or roasted vegetables. The contrast of the sweet cake pops and the fresh, crunchy veggies is absolutely divine. And for a truly indulgent treat, pair them with a glass of rich, creamy eggnog or a festive holiday cocktail.
Storage and Make-Ahead Tips
The best part about these Brussels Sprouts Cake Pops is that they’re super easy to make ahead and store. You can prepare the cake pops up to 3 days in advance and keep them in an airtight container in the refrigerator. When you’re ready to serve, simply fill them with the creamy filling and you’re good to go.
For longer-term storage, you can also freeze the unfilled cake pops for up to 2 months. Just thaw them in the refrigerator overnight before filling and serving. And the creamy filling can be made up to 5 days in advance and stored in the fridge until you’re ready to assemble.
Variations and Dietary Adaptations for Brussels Sprouts Cake Pops
Creative Brussels Sprouts Cake Pops Variations
While the classic Brussels Sprouts Cake Pops are absolutely delicious, there’s plenty of room for creativity. Try swapping out the yellow cake mix for a spice cake or a chocolate cake for a more decadent twist. You could also experiment with different mix-in ingredients, like chopped pecans, dried cranberries, or a touch of cinnamon.
Another fun variation is to dip the filled cake pops in melted chocolate or white chocolate for a truly indulgent treat. Top them with festive sprinkles, crushed candy canes, or a drizzle of caramel sauce for a truly show-stopping presentation.
Making Brussels Sprouts Cake Pops Diet-Friendly
For those looking to enjoy these Brussels Sprouts Cake Pops in a more health-conscious way, there are a few easy substitutions you can make.
Instead of the traditional yellow cake mix, opt for a gluten-free or low-carb cake mix. You can also make the cake from scratch using a healthier flour blend and a sugar substitute.
To make a vegan version, swap out the cream cheese and butter for plant-based alternatives, like cashew cream or coconut butter. And for a dairy-free filling, try using a nut-based cream cheese or a thick coconut cream.
No matter which variations or dietary adaptations you choose, these Brussels Sprouts Cake Pops are sure to be a hit with your guests. The unique flavor combination and the endless possibilities for customization make them a true standout in the dessert world.
Frequently Asked Questions
Q: Can I use a different type of vegetable besides Brussels sprouts?
A: While Brussels sprouts are the star of this recipe, you could potentially substitute other finely shredded veggies, like carrots or zucchini. Just keep in mind that the flavor profile will be quite different.
Q: How do I ensure the cake pops bake evenly in 10 minutes?
A: Make sure to scoop the cake batter into evenly-sized mounds on the baking sheet. This will help them cook through at the same rate. You can also rotate the pan halfway through baking for even browning.
Q: Can I make the cake pops ahead of time and assemble them later?
A: Absolutely! The unfilled cake pops can be made up to 3 days in advance and stored in an airtight container in the fridge. Then you can fill them with the creamy topping just before serving.
Q: How many cake pops does this recipe make?
A: This recipe yields 24 delicious Brussels Sprouts Cake Pops, making it the perfect appetizer or dessert for a crowd.
Q: What should I do if the cake pops turn out dry or crumbly?
A: If the cake pops come out too dry, try reducing the baking time slightly next time. You can also add a touch more butter or cream cheese to the filling to help moisten them up.
Brussels Sprouts Cake Pops
- Total Time: 25
- Yield: 24 cake pops
- Diet: Vegetarian
Description
Indulge in the unexpected delight of Brussels Sprouts Cake Pops – a unique twist on a classic vegetable that will surprise and delight your taste buds. These bite-sized treats combine the earthy flavor of Brussels sprouts with the sweetness of cake, creating a surprisingly delicious and versatile snack or dessert.
Ingredients
– 1 pound Brussels sprouts, shredded
– 1 box yellow cake mix
– 4 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups confectioners’ sugar
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded Brussels sprouts and the dry cake mix until well mixed.
3. In a separate bowl, beat the cream cheese and butter until smooth and creamy. Gradually add in the confectioners’ sugar and vanilla extract, mixing until fully incorporated.
4. Using a tablespoon or small cookie scoop, form the Brussels sprouts cake batter into small, bite-sized balls and place them on the prepared baking sheet.
5. Bake for 10-12 minutes, or until the cake pops are lightly golden and set.
6. Allow the cake pops to cool completely, then dip them in the cream cheese frosting, coating them evenly.
7. Place the frosted cake pops on a parchment-lined surface and refrigerate for at least 30 minutes to set the frosting.
8. Serve chilled and enjoy the unexpected delight of Brussels Sprouts Cake Pops!
Notes
For a festive touch, you can sprinkle the frosted cake pops with a dusting of crushed graham crackers or finely chopped nuts. These Brussels Sprouts Cake Pops can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 10
- Category: Desserts
- Method: Baking
- Cuisine: American
Conclusion
These Brussels Sprouts Cake Pops are a truly unique and unexpected treat that’s sure to delight your taste buds. With their perfect balance of sweet and savory, crunchy and creamy, they’re a showstopping addition to any holiday spread or party platter.
So don’t be afraid to give these a try – I promise you won’t be disappointed. Whip up a batch and watch as your friends and family dive in, marveling at the delicious combination of flavors. And be sure to let me know how they turn out! I’m always on the lookout for new ways to enjoy these little Brussels sprout wonders.
