Cake batter blue balls.
…I had to ;)
We all love dough balls. They’re always filled with surprises or doughy goodness. You can’t resist the balls!!
One of my coworkers and dear friend is having a baby boy in March. I was on the planning committee for her baby shower this past Monday. I immediately knew what I wanted to make for the shower. I’ve seen these pop up (haaaa) all over the interwebs and had been wanting an excuse to make these. Even more perfect was that there were no raw eggs in this so that meant she could actually eat these too :) The recipe I found was from my sweet friend Amy, whom I had the pleasure of dining with on Saturday evening. She is so sweet and I absolutely loved spending time with her :)
These are super easy to make and really easy to eat. I had to stop myself from eating a ton of these because I had to make about 50 for the shower. They taste just like cake batter and it’s a great mini dessert to bring to potlucks and parties. You can buy individual cellophane wrappers and tie a cute ribbon at the top to seal them up. Super easy!
Cake Batter Truffles
Yield: Roughly 50 medium sized truffles, more if yours are smaller
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)
- On a large baking sheet, line with parchment or wax paper. Set aside.
- 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.
- Roll the dough into medium sized balls and place on prepared cookie sheet. Continue until all dough has been used.
- Place cookie sheet in fridge or freezer for 15 minutes.
- In the meantime, in a double boiler, melt your candy melts, stirring until smooth.
- 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.
- 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.
Adapted from Fearless Homemaker