Brussels Sprouts Cake Pops? You’ve got to be kidding me! When my sister first told me about this recipe, I thought she was pulling my leg. But let me tell you, these little bites of heaven have become my new go-to dessert. I can’t get enough of the sweet and savory combination, and the way the Brussels sprouts add a delightful crunch is just out of this world.
It all started a few weeks ago when my sister invited me over for a little “taste testing” session. As soon as I popped one of those Brussels Sprouts Cake Pops in my mouth, I was hooked. The creamy, dreamy texture paired with the unexpected yet delightful flavor of the Brussels sprouts had me swooning. I knew I had to get my hands on the recipe and start whipping these up at home.
Why This Brussels Sprouts Cake Pops Recipe Will Become Your Go-To
The Secret Behind Perfect Brussels Sprouts Cake Pops
What makes this Brussels Sprouts Cake Pops recipe so special is the perfect balance of flavors and textures. The shredded Brussels sprouts add a lovely crunch and earthy sweetness that perfectly complements the rich, creamy cream cheese and the warmth of the cinnamon and nutmeg. It’s a flavor explosion in every bite, with a melt-in-your-mouth texture that’ll have you coming back for more.
The secret to the success of this recipe lies in the way the ingredients are combined and the technique used to create the cake pops. By shredding the Brussels sprouts and mixing them into the cream cheese-based batter, you end up with a cake that’s moist and tender, yet still has that satisfying bite. And the powdered sugar coating adds a delightful dusting of sweetness that ties everything together perfectly.
Essential Ingredients You’ll Need
- 1 pound Brussels sprouts, shredded: The star of the show! These little green gems add a unique, earthy sweetness and a delightful crunch to the cake pops.
- 8 ounces cream cheese, softened: The creamy base that holds the cake pops together and adds a luxurious, indulgent texture.
- 1/2 cup granulated sugar: Provides the perfect amount of sweetness to balance out the Brussels sprouts.
- 1 teaspoon vanilla extract: Enhances the flavor and aroma of the cake pops.
- 1/4 teaspoon ground cinnamon: Adds a warm, cozy note that pairs beautifully with the Brussels sprouts.
- 1/4 teaspoon ground nutmeg: Complements the cinnamon and brings a subtle complexity to the flavor profile.
- 1 cup all-purpose flour: Helps to bind the ingredients together and give the cake pops their sturdy, cake-like texture.
- 1/2 cup powdered sugar, for coating: The final touch that adds a sweet, snowy exterior to the Brussels Sprouts Cake Pops.
Step-by-Step Brussels Sprouts Cake Pops Instructions
Preparing Your Brussels Sprouts Cake Pops
With a prep time of just 30 minutes and a total time of 30 minutes, these Brussels Sprouts Cake Pops come together in a flash. All you’ll need is a food processor or a sharp knife to shred the Brussels sprouts, a stand mixer (or a bowl and hand mixer) to whip up the batter, and some popsicle sticks or lollipop sticks to shape the cake pops.
- Start by shredding the Brussels sprouts in a food processor or by thinly slicing them with a sharp knife. You want them to be in fine, small pieces that will blend seamlessly into the cake batter.
- In a large bowl or the bowl of a stand mixer, beat the softened cream cheese until it’s light and fluffy. Gradually add in the granulated sugar and continue mixing until the mixture is smooth and creamy.
- Next, mix in the vanilla extract, ground cinnamon, and ground nutmeg, blending until everything is well incorporated.
- Gently fold in the shredded Brussels sprouts and the all-purpose flour, mixing just until the ingredients are combined. You don’t want to overmix, or the cake pops will become tough.
- Use a small cookie scoop or spoon to portion the batter onto a parchment-lined baking sheet, forming them into round balls.
- Carefully insert a popsicle stick or lollipop stick into each cake pop, pressing gently to secure them in place. Now your Brussels Sprouts Cake Pops are ready to be coated in powdered sugar!
Pro Tips for Success
- Make sure to shred the Brussels sprouts into fine, small pieces so they blend seamlessly into the batter. This will ensure a consistently delicious texture in every bite.
- When mixing the batter, be gentle and don’t overmix. Overworking the dough can result in tough, dense cake pops.
- Chill the cake pops before coating them in powdered sugar. This will help the coating adhere better and create a smooth, professional-looking finish.
- For an extra festive touch, try dipping the cake pops in melted white chocolate or drizzling them with caramel sauce before coating them in powdered sugar.
Serving and Storing Your Brussels Sprouts Cake Pops
Perfect Pairings for Brussels Sprouts Cake Pops
These Brussels Sprouts Cake Pops are the perfect bite-sized treat for any occasion. Serve them as a unique and unexpected dessert at your next dinner party, or package them up and give them as a thoughtful homemade gift. They also make a great snack or dessert for holiday gatherings, game nights, or just a cozy night in.
For the ultimate pairing, I like to serve these cake pops with a steaming mug of hot apple cider or a rich, velvety cup of hot chocolate. The warm, comforting flavors complement the Brussels Sprouts Cake Pops perfectly. And don’t forget to have some extra powdered sugar on hand for those who want to add a little extra sweetness.
Storage and Make-Ahead Tips
One of the best things about these Brussels Sprouts Cake Pops is that they’re incredibly easy to make in advance and store for later. Once you’ve shaped the cake pops and inserted the sticks, you can place them in the refrigerator for up to 3 days before coating them in powdered sugar.
If you’d like to make them even further in advance, you can actually freeze the uncoated cake pops for up to 2 months. Just place them on a baking sheet and pop them in the freezer until they’re solid, then transfer them to an airtight container or ziplock bag. When you’re ready to serve them, simply thaw them in the refrigerator overnight, coat them in powdered sugar, and enjoy!
Variations and Dietary Adaptations for Brussels Sprouts Cake Pops
Creative Brussels Sprouts Cake Pops Variations
While the classic Brussels Sprouts Cake Pops are already a delightful treat, there are plenty of ways to put your own spin on the recipe. For a festive twist, try adding a pinch of grated orange zest or a splash of orange juice to the batter. Or, for a more indulgent version, drizzle the coated cake pops with a rich chocolate ganache or caramel sauce.
You could also experiment with different mix-ins, like chopped pecans or walnuts, dried cranberries, or even a touch of maple syrup. And if you’re feeling extra adventurous, you could even try swapping out the Brussels sprouts for other veggies, like grated carrots or zucchini, for a whole new flavor profile.
Making Brussels Sprouts Cake Pops Diet-Friendly
If you’re looking to make these Brussels Sprouts Cake Pops a little more diet-friendly, there are a few simple substitutions you can try. For a gluten-free version, you can swap out the all-purpose flour for a 1-to-1 gluten-free flour blend. And for a lower-carb option, you can use a calorie-free sweetener like erythritol or stevia in place of the granulated sugar.
If you have vegan friends or family members, you can easily make these cake pops dairy-free by using a plant-based cream cheese alternative and skipping the powdered sugar coating (or using a powdered sugar substitute). The shredded Brussels sprouts and warming spices will still create a delicious, satisfying treat that everyone can enjoy.
Frequently Asked Questions
Q: Can I use frozen Brussels sprouts instead of fresh?
A: Absolutely! Frozen Brussels sprouts can work just as well in this recipe. Just be sure to thaw them completely and pat them dry before shredding.
Q: How long do these Brussels Sprouts Cake Pops take to make?
A: With a prep time of 30 minutes and a total time of just 30 minutes, these cake pops come together in a flash. The key is to work efficiently and have all your ingredients and equipment ready to go.
Q: Can I make the cake pops ahead of time?
A: Yes, these Brussels Sprouts Cake Pops are perfect for making in advance. You can prepare the uncoated cake pops and store them in the refrigerator for up to 3 days, or freeze them for up to 2 months.
Q: How many cake pops does this recipe make?
A: This recipe yields 18 Brussels Sprouts Cake Pops, perfect for serving a crowd or saving some for later.
Q: What should I do if my cake pops start to crumble when I’m coating them in powdered sugar?
A: If you find that your cake pops are starting to fall apart, try chilling them in the refrigerator for 30 minutes before coating. This will help the cake pops hold their shape better. You can also try using a gentle hand when coating to avoid too much handling.
Brussels Sprouts Cake Pops
- Total Time: 30
- Yield: 18 cake pops
- Diet: Vegetarian
Description
Indulge in the unexpected delight of Brussels Sprouts Cake Pops – a unique and flavorful twist on a classic treat. These bite-sized morsels combine the earthy sweetness of Brussels sprouts with a rich, creamy filling and a crisp, sugar-coated exterior for a truly unforgettable experience.
Ingredients
– 1 pound Brussels sprouts, shredded
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 cup all-purpose flour
– 1/2 cup powdered sugar, for coating
Instructions
1. In a food processor, shred the Brussels sprouts until they resemble fine confetti.
2. In a large bowl, beat the cream cheese until smooth. Add the granulated sugar, vanilla, cinnamon, and nutmeg, and mix until well combined.
3. Fold the shredded Brussels sprouts into the cream cheese mixture until evenly distributed.
4. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
5. Freeze the cake pops for 30 minutes to firm up.
6. In a shallow bowl, add the all-purpose flour. One at a time, dip the frozen cake pops into the flour, coating them completely.
7. In a separate shallow bowl, add the powdered sugar. Gently toss the floured cake pops in the powdered sugar until they are evenly coated.
8. Serve the Brussels Sprouts Cake Pops chilled or at room temperature, and enjoy the unexpected delight!
Notes
These cake pops can be stored in an airtight container in the refrigerator for up to 5 days. For a more indulgent treat, you can also dip the cake pops in melted chocolate or white chocolate before coating them in powdered sugar.
- Prep Time: 30
- Category: Pies & Pastries
- Method: No-Bake
- Cuisine: American
Conclusion
These Brussels Sprouts Cake Pops are truly a revelation – a unique and delightful dessert that’ll have your taste buds doing a happy dance. With their perfect balance of sweet, savory, and spice, plus a satisfying crunch from the shredded Brussels sprouts, these cake pops are sure to become a new household favorite.
I can’t wait for you to try this recipe and experience the magic for yourself. Be sure to let me know what you think in the comments below, and don’t forget to share your creations on social media using the hashtag #BrusselsSproutsCakePops. Enjoy!
