Lemon Poppy Cake Balls
1 package of Udi’s Lemon Streusel Muffins
½ cup unsalted butter (1 stick), softened
2 cups confectioners’ sugar
½ teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
12 ounces white chocolate, chopped
2 tablespoons all-vegetable shortening
Poppy seeds, for sprinkling
1. Crumble the muffins into a large bowl.
2. Using an electric hand mixer, beat together the butter and sugar until creamy and blended. Beat in the vanilla and lemon juice until fluffy.
3. Add half of the lemon frosting to the crumbled muffins and combine using a fork. If the mixture isn’t moist enough, add more frosting, a little at a time. Using a tablespoon-sized cookie scoop, form cake balls and place on a parchment-lined baking sheet. Freeze for 1 hour.
4. In a double boiler set over medium heat, melt together the chocolate and shortening. Working one at a time and using a toothpick, dip the cake balls into the chocolate mixture. Sprinkle with poppy seeds and let set on the parchment-lined baking sheet.
Recipe developed by Amy Howard of Easy Eats magazine.