Okay, so you know how most cake pops are all about the sweet stuff? Well, I decided to flip that on its head! I’ve been playing around in the kitchen, trying to come up with appetizers that are just as fun but a little… different. And BAM! These Ham and Cheese Cake Pops were born. They’re seriously a game-changer for parties, and honestly, they’re just plain addictive. Trust me, people will be asking for the recipe!
Why You’ll Love These Ham and Cheese Cake Pops
Seriously, these little bites are a winner for so many reasons:
- Quick and Easy Appetizer Preparation: You can whip these up without breaking a sweat. The batter comes together fast, and they bake up in no time. Perfect for when you need a last-minute party hit!
- Delicious Flavor Combination: It’s that classic ham and cheese you love, but in a fun, bite-sized package. The savory notes are just *chef’s kiss*.
- Perfect Party Food: They look super cute on a platter, are easy for guests to grab and eat while mingling, and they always disappear fast. A total crowd-pleaser!
Gathering Your Ham and Cheese Cake Pops Ingredients
Alright, let’s get our game faces on and gather everything we need for these fantastic Ham and Cheese Cake Pops. It’s not a ton of stuff, which is great, right? We’ll start with the base: you’ll need 1 cup of all-purpose flour, 1 teaspoon of baking powder, and just a quarter teaspoon of salt. For the yummy, cheesy part, we’re using a quarter cup of unsalted butter that’s been softened – make sure it’s not melted, just nice and pliable. Then, a quarter cup of grated Cheddar cheese is a must; I like to use a sharp cheddar for more punch, but whatever you have works! And for that savory hit, get about 2 tablespoons of finely chopped cooked ham. Super important for the batter, too, is a half cup of milk and one large egg.
Now for the coating, which is more like a creamy cheese frosting, and honestly, it’s what makes these *pop*! You’ll need a quarter cup of cream cheese, also softened, and 2 tablespoons of sour cream to make it extra smooth. A tablespoon of Dijon mustard adds just the right amount of tang, don’t skip that! Finally, for dipping and decorating, have about a quarter cup of melted butter ready to go, and a couple tablespoons of finely chopped fresh parsley for a pretty little sprinkle on top. Easy peasy!
Step-by-Step Guide to Making Ham and Cheese Cake Pops
Alright, let’s get down to business! Making these Ham and Cheese Cake Pops is totally doable, and honestly, pretty fun. Just follow along, and you’ll have a fantastic appetizer in no time.
Preparing the Savory Cake Pop Base
First things first, get that oven preheating to 350°F (175°C). While it’s warming up, grab a mini muffin tin and give it a good grease and flour. This stops them from sticking, which is super important later! Now, in a medium bowl, just whisk together your flour, baking powder, and that pinch of salt. Easy peasy. In a *separate* bowl, we’re going to cream together that softened butter and the grated Cheddar cheese until it’s nice and smooth. Think of it like making a little cheese cloud. Then, stir in your finely chopped ham – make sure it’s chopped nice and small so it distributes evenly.
In yet another small bowl (I know, lots of bowls, but it helps keep things organized!), whisk together your milk and that single egg. Now for the magic: we’re going to gradually add the wet ingredients to the dry ingredients. The trick here is to alternate – so, add a bit of the dry, then a bit of the milk/egg mixture, then more dry, and so on. Start and end with the dry stuff. Mix it all up until it’s *just* combined. Seriously, don’t go crazy mixing it, or they’ll get tough. We want a tender cake pop, not a hockey puck!
Baking and Cooling the Ham and Cheese Cake Pops
Once your batter looks good – it should be thick but scoopable – spoon about a tablespoon of it into each mini muffin cup. Don’t overfill them! They’ll puff up a bit. Pop them in the preheated oven for about 12 to 15 minutes. You’ll know they’re ready when a toothpick poked into the center comes out clean. No gooey batter clinging to it! Let them cool in the tin for just a few minutes; they need to firm up a bit before you try to take them out. Then, carefully transfer them to a wire rack to cool completely. This is key – they *must* be totally cool before we move on to the next step, otherwise, things get melty and messy!
Crafting the Creamy Cheese Coating
While those little cake pops are doing their thing cooling down, we’ll whip up the most delicious cheese frosting. It’s super simple! In a small bowl, just beat together that softened cream cheese, the sour cream, and the Dijon mustard. Beat it until it’s all smooth and creamy. That Dijon mustard really adds a little zing that cuts through the richness, and it’s just *so* good with the ham and cheese.
Assembling and Garnishing Your Ham and Cheese Cake Pops
Okay, the moment of truth! Make sure those cake pops are completely cool. Now, take a lollipop stick – you know, the paper kind? – and gently insert it into the bottom of each cake pop. Don’t push it too far or you might break it! Once they’re all on sticks, it’s time for the dipping. Melt your butter; it doesn’t need to be super hot, just liquid. Now, dip the top half of each cake pop into the melted butter. You don’t need to drown it, just a nice coating. Immediately after dipping, sprinkle them with that finely chopped parsley. It looks so pretty and adds a nice fresh flavor. Let them sit for a bit so the butter can set up. And there you have it – your amazing Ham and Cheese Cake Pops!
Tips for Perfect Ham and Cheese Cake Pops Every Time
You know, getting these Ham and Cheese Cake Pops just right is all about a few little tricks I’ve picked up. It’s not complicated, but these details make a big difference!
Achieving the Ideal Cake Pop Texture
The biggest thing is not to overmix the batter. Seriously, just mix until everything is *barely* combined. Overmixing develops the gluten too much, and you’ll end up with dense, chewy pops instead of tender little bites. Also, make sure you’re not baking them for too long; overbaking is the enemy of moist cake!
Ensuring a Smooth Coating
When you’re dipping these, make sure those cake pops are completely cool. If they’re even a little warm, the melted butter will just slide right off or make a mess. Also, don’t dip them too deep – just the top half is perfect. Let the excess drip off for a second before you place them down to set.
Flavor Enhancements for Your Ham and Cheese Cake Pops
If you want to kick up the cheese flavor, try using a sharp or extra-sharp cheddar; it really brings out that savory goodness. And don’t be afraid to play with the ham! Crispy bacon bits, finely diced and cooked, would be absolutely amazing in here too. You could even add a pinch of black pepper to the batter for a little extra kick!
Frequently Asked Questions about Ham and Cheese Cake Pops
Got questions about these yummy Ham and Cheese Cake Pops? I totally get it! They’re a little different, so let’s clear a few things up.
Can I make these Ham and Cheese Cake Pops ahead of time?
Yes, you absolutely can! You can bake the cake pops and let them cool completely. Then, store them in an airtight container at room temperature for up to a day. I’d recommend dipping and garnishing them closer to when you plan to serve them for the freshest look and taste.
What kind of cheese works best for these savory cake pops?
I really love using a sharp or extra-sharp cheddar for these. It gives a nice, bold cheese flavor that stands up well to the ham. But honestly, a good medium cheddar works great too. If you’re feeling adventurous, you could even try a mix, like cheddar and a little bit of Monterey Jack for extra creaminess!
Can I use different meats instead of ham in these cake pops?
Oh, for sure! Ham is classic, but feel free to get creative. Finely crumbled cooked bacon would be incredible in these. You could also use finely chopped cooked chicken or even pre-cooked sausage. Just make sure the meat is cooked and chopped pretty small so it mixes in well with the batter.
How should I store leftover Ham and Cheese Cake Pops?
If you happen to have any leftovers (which is rare in my house!), store them in an airtight container at room temperature. They should stay good for about 2-3 days. Just make sure they’re completely cooled before sealing them up.
Serving and Enjoying Your Savory Ham and Cheese Cake Pops
These little Ham and Cheese Cake Pops are just too cute and too tasty to keep to yourself! They look absolutely darling arranged on a platter, maybe with that sprinkle of parsley really showing off. They’re perfect for any party, really. Think game day, birthday parties, or even just a fun afternoon snack. They’re so easy for people to grab and eat while they’re mingling!
Ideal Occasions for Serving Ham and Cheese Cake Pops
Honestly, these are my go-to for potlucks and parties. They’re a guaranteed hit at brunch, baby showers, or even just a casual get-together with friends. They’re also surprisingly good for a quick, savory snack when you’re craving something a little different!
Pairing Suggestions for Savory Cake Pops
These guys are so versatile! They’re great on their own, of course, but they also make a fantastic addition to a larger appetizer spread. Imagine them next to some mini quiches or a nice cheese board. For drinks, a crisp sparkling cider or even a light beer would be lovely. They’re just a fun, unexpected bite!
Nutritional Estimate for Ham and Cheese Cake Pops
Okay, so this is just an estimate, because, you know, home cooking can vary! But generally, one of these yummy Ham and Cheese Cake Pops has about 150 calories. You’re looking at around 10g of fat, with about 5g of that being saturated fat. They’ve got about 12g of carbs, 1g of fiber, and 4g of protein. Not too shabby for a fun little appetizer!
Print
Amazing Ham and Cheese Cake Pops Recipe
- Total Time: 35 minutes
- Yield: 24 cake pops 1x
- Diet: Vegetarian
Description
Savory cake pops made with ham and cheese.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup grated Cheddar cheese
- 2 tablespoons finely chopped cooked ham
- 1/2 cup milk
- 1 large egg
- 1/4 cup cream cheese, softened
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1/4 cup melted butter for dipping
- 2 tablespoons finely chopped parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a mini muffin tin.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together softened butter and grated Cheddar cheese until smooth.
- Stir in the chopped ham.
- In another small bowl, whisk together milk and egg.
- Gradually add the wet ingredients to the dry ingredients, alternating with the milk and egg mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Spoon about 1 tablespoon of batter into each mini muffin cup.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake pops cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cake pops are cooling, prepare the cheese frosting. In a small bowl, beat together softened cream cheese, sour cream, and Dijon mustard until smooth.
- Once the cake pops are completely cool, insert a lollipop stick into each one.
- Dip the top half of each cake pop into the melted butter.
- Sprinkle with chopped parsley.
- Allow the butter to set before serving.
Notes
- For a stronger cheese flavor, use a sharper cheddar.
- Ensure the cake pops are completely cool before dipping in butter.
- You can substitute other cooked meats for the ham.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: ham cheese cake pops, savory cake pops, appetizer, party food