Ingredients
- 1 cup all purpose flour
- 1/2tsp salt + 1/2tsp B. Powder
- 1/4 cup butter
- 1/2 cup white sugar
- 1 egg
- 1/2 cup whole milk
- 1/4 cup butter
- 2/3 cup icing sugar
- 1 tsp whole milk
- 1/2 tsp vanilla extract
- 1 tbsp Mavella Superfoods Immune Boost
- White Candy melts
- Lollipop sticks
- Crushed Candy canes
Method
- Preheat oven to 180c. Prepare a 15 cm round cake pan.
- In a small bowl, whisk together flour, b. Powder and salt. Set aside.
- In a medium bowl cream the butter and sugar using an electric mixer, beat for 3 min. Add the egg and continue to mix until fluffy.
- Slowly add 1/3 of the flour mixture to the wet ingredients, then alternate with the milk and rest of the flour until well combined.
- Pour batter into the prepared cake pan, bake for 30 min. Allow to cool completely.
- Meanwhile, make the frosting by beating the butter until smooth, add the sugar, milk and vanilla and continue to beat until smooth. Fold in Mavella Superfoods Immune Boost into the buttercream.
- Crumble the cooked cake and place into a bowl. Add the frosting and mix well. Prepare a cookie sheet with parchment paper and start rolling balls with your hands, placing them on the cookie sheet. Refrigerate
for 1 hs. - Melt the white candy melts, dip the the tips of the pop sticks and insert them into the balls.
- Refrigerate for a couple of min so it sets, then dip the balls completely in the candy melts. Tap off the excess. Place back on the parchment paper and sprinkle with crushed candy canes before it sets.