Here’s How to Make Ginger Beer & Rum Cake Balls
In this crazy-busy, need-it-now world, I know what you must be thinking: “I don’t have time to drink a beer AND eat dessert; I’ve got things to do. Surely, there must be a better way!” There is (and don’t call me Shirley): Dark and Stormy Cake Balls.
If you aren’t familiar with a Dark and Stormy, here’s the gist: ginger beer with a shot of dark rum and a slice of lime. And I’m talking about alcoholic ginger beer here, not that root beer-type ginger beer. Thanks to Betty Crocker and Safeway, I was able to easily procure a gingerbread cake mix, so I have high hopes you’ll be able to find it, too.
Dark and Stormy Cake Balls
- 1 pkg. Betty Crocker Gingerbread Cake and Cookie Mix
- 1 bottle (11.2oz) ginger beer
- 1 egg
- 4T butter, softened
- 2 1/2 c powdered sugar
- 1-2t lime juice
- zest of 1 lime
- 2T dark rum
- White chocolate bark
- Follow directions on the back of the gingerbread cake mix, except substitute water with a full bottle of ginger beer (though no judgment if you take a sip or two), and bake as directed.
- While the cake is baking and cooling, cream together butter and powdered sugar, rum, lime juice, and lime zest on low until combined, then on medium-high for 2 minutes until light and fluffy.
- Crumble cooled gingerbread cake into a large bowl and stir in frosting until fully combined.
- Scoop into 2 teaspoon-sized balls and stick in fridge until cold. (This will make around 50 cake balls)
- Melt white chocolate bark, coat cake balls, and return to fridge until set.
The gingerbread, beer, and rum make for a dense, moist, and ever-so-slightly spicy cake ball, while the addition of the lime lightens each bite, creating an extremely tasty and “refreshing” treat.
Enjoy! I know I did.
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