Monday, December 23, 2013

Christmas Funfetti Cake Batter Truffles

It's almost Christmas, so there's a good chance that you're busy but you still need some holiday treats or gifts or you might have some little, idle hands that are on winter vacation and maybe they need something fun to do. Enter these Chrismas Confetti Cake Batter Truffles. Little balls of cake batter goodness with holiday-themed sprinkles dipped in white chocolate and ready to gift or shove in your face--either is fine, I won't judge. The batter comes together quickly and it's a no bake treat, so even the little ones can help with this recipe start to finish. Make up a quick batch for the unexpected visitor or the neighbor who shoveled out your driveway. Or tuck this recipe away for a birthday party and use rainbow sprinkles. Or save for next week and use gold or silver sprinkles for a fun New Year's treat. No matter when you make them, they'll be delicious.

I wanted to add some candy cheer to my cookie tins and trays and of course cake flavored stuff is always a winner. So this recipe from Lauren at Lauren's Latest was right up my alley. I made a few changes, such as using Princess Cake and Cookie Emulsion instead of vanilla extract. And I increased the sprinkles. A lot. I had trouble finding just plain red, green and white sprinkles. Well, I could find them, just not in a large enough quantity for the price I was willing to pay (seriously, $4 for 1/2 cup of sprinkles?). But I did find a tub of these tree-shaped sprinkles, so that was worth it--and they were less than $4 for about 2 cups!

One bowl for the batter. One tray for the truffles to set up on. One bowl for the melted chocolate. Seems easy enough for me. Plus I like dipping candy. I think it's fun because I'm weird like that.

Christmas Funfetti Cake Batter Truffles


1 cup white cake mix
1/2 cup flour
1/2 cup sugar
1/4 cup butter, melted
1/2 teaspoon Princess cake and cookie emulsion
2 Tablespoons milk
1/4 cup Christmas sprinkles, plus more for decorating
16 ounces white chocolate or vanilla almond bark

In a large bowl, whisk together cake mix, flour and sugar.

Stir in melted butter, emulsion and milk until batter forms.

Fold in sprinkled until distributed throughout.

Using a small cookie scoop, shape batter into balls and place on a waxed paper or Silpat lined baking sheet. Refrigerate for 20-30 minutes to set.

In a microwave safe bowl, melt white chocolate in 30 second increments on 50% power, stirring after each increment. Take care not to burn the chocolate and reduce the power if you need just a little more melting. Alternatively, melt chocolate in a double boiler or a electric chocolate melting pot, like the one from Wilton.

When truffles are set and white chocolate is melted, drop them in small batches (two or three at a time) into the melted chocolate. Use a fork to turn to coat and slide under the truffle to remove. use a spatula to gently scrape the excess chocolate off the bottom, tapping gently as you do so.

Transfer to waxed paper or Silpat line baking sheet and top with additional sprinkles as desired. Note: be sure to add the sprinkles before the chocolate sets.

Refrigerate until set, about 20 minutes. Store in an airtight container.

Makes about 30 truffles.

Happy Baking,
The Cookie Princess

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