Cake Batter Truffles
To continue my Christmas baking I made Cake Batter Truffles. These are dangerous to have around so I recommend whipping them up for friends or to take to a party. I froze half of mine and then I will take them to my family's house Christmas Day. They were relatively easy to make. The extra effort with melting the white chocolate and dipping each one was worth it because the end result was festive and pretty. And melt in your mouth rich and sweet, too...
Christmas Funfetti Cake Batter Truffles
Ingredients:
1 cup white cake mix
1/2 cup all purpose flour
1/2 cup granulated sugar
1/4 cup butter, melted
1/2 teaspoon vanilla
2 tablespoons milk
1 tablespoon Christmas sprinkles + more for decoration
1 1/2 cups white chocolate chips or vanilla almond bark
Directions:
In a large bowl, whisk cake mix, flour and sugar. Stir in melted butter, vanilla, milk and sprinkles. Mixture should be moist and be able to hold its shape easily when formed. Using a cookie scoop, form mixture into even balls and refrigerate 20-30 minutes.
In the mean time, melt chocolate in a double boiler or slowly in the microwave. Using a fork, drop one of the cake batter truffles into the chocolate and roll around to coat. Tap off the excess gently and transfer to cookie sheet lined with wax paper. Top with more sprinkles, if desired.
Since the truffles contain milk its best to store them in the fridge. They set up pretty quickly in the fridge after coating them in the white chocolate. This makes 24 truffles. I found the recipe for these on laurenslatest.com. Enjoy!
Christmas Funfetti Cake Batter Truffles
Ingredients:
1 cup white cake mix
1/2 cup all purpose flour
1/2 cup granulated sugar
1/4 cup butter, melted
1/2 teaspoon vanilla
2 tablespoons milk
1 tablespoon Christmas sprinkles + more for decoration
1 1/2 cups white chocolate chips or vanilla almond bark
Directions:
In a large bowl, whisk cake mix, flour and sugar. Stir in melted butter, vanilla, milk and sprinkles. Mixture should be moist and be able to hold its shape easily when formed. Using a cookie scoop, form mixture into even balls and refrigerate 20-30 minutes.
In the mean time, melt chocolate in a double boiler or slowly in the microwave. Using a fork, drop one of the cake batter truffles into the chocolate and roll around to coat. Tap off the excess gently and transfer to cookie sheet lined with wax paper. Top with more sprinkles, if desired.
Since the truffles contain milk its best to store them in the fridge. They set up pretty quickly in the fridge after coating them in the white chocolate. This makes 24 truffles. I found the recipe for these on laurenslatest.com. Enjoy!
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