These days, I’m always looking for an easy, yet tasty gluten-free dessert option whenever I’m entertaining. And by entertaining, I mean having a small group of friends over for dinner on the patio — nothing too fancy. I’m a big fan or brownies or cookies, but for obvious reasons, those don’t make the cut for my GF friends, who seem to be increasing in numbers every day. I found this great recipe for cake balls, or pop ’em on a lollipop stick and ta dah, cake pops! You use already prepared lemon muffins from the gluten-free lovin’ folks at Udi’s (these muffins are in the freezer section of your favorite grocery store) and in just a few steps, you’re ready to wow your friends. Easy, delicious, and gluten-free. What more could you ask for?
Gluten-Free Lemon Poppy Cake Balls
- 1 package of Udi’s Lemon Streusel Muffins
- 1/2 cup unsalted butter (1 stick), softened
- 2 cups confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 12 ounces white chocolate, chopped
- 2 tablespoons all-vegetable shortening
- poppy seeds, for sprinkling
Crumble the muffins into a large bowl.
Using electric hand mixer, beat together butter and sugar until creamy and blended. Beat in vanilla and lemon juice until fluffy.
Add half of lemon frosting to crumbled muffins and combine using a fork. If mixture isn’t moist enough, add more frosting, a little at a time. Using tablespoon-sized cookie scoop, form cake balls and place on parchment-lined baking sheet. Freeze for 1 hour.
In double boiler set over medium heat, melt together chocolate and shortening. Working one at a time and using a toothpick, dip cake balls into the chocolate mixture. Sprinkle with poppy seeds and let set on parchment-lined baking sheet