cake batter truffles

Cake Batter Truffles

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Yield: Roughly 50 medium sized truffles, more if yours are smaller

Ingredients:

3 cups flour

2 cups yellow cake mix

1 cup unsalted butter, softened

1 cup white sugar

2 tsp. vanilla extract

1/4 tsp. salt

6-8 tbsp. milk

4 tbsp. sprinkles (any color or multi)

2 16 oz. bags of candy melts (any color, mine were white with colored speckles in them)

Sprinkles for decoration (any color or multi)

Instructions:

1. On a large baking sheet, line with parchment or wax paper. Set aside.
2. In the bowl of an electric mixer, cream together butter and sugar until combined. Add in the cake mix, flour, salt and vanilla extract. Mix well. Then add in the milk and beat until a dough consistency is formed. It’ll be crumbly but use your fingers to touch it to see if they form together easily. Stir in the sprinkles.
3. Roll the dough into medium sized balls and place on prepared cookie sheet. Continue until all dough has been used.
4. Place cookie sheet in fridge or freezer for 15 minutes.
5. In the meantime, in a double boiler, melt your candy melts, stirring until smooth.
6. When ready, using a fork, roll the dough in the candy melts and let excess drip off the fork’s slots. Place dipped dough back on cookie sheet and immediately sprinkle with sprinkles on top. Continue until all dough has been dipped and sprinkled.
7. Store in an airtight container in the fridge.

Julie’s notes: While you dip your dough, you’ll likely have to reheat the candy melts once or twice during the process. You’ll notice when it starts to harden when it’s not as smooth to roll the dough around. Just turn the double boiler back on and stir until smooth and you can continue dipping! You can also easily make these into cake pop truffles by sticking a lollipop stick in the middle of these and dipping them.