Funfetti Cake Batter Truffles {recipe}
When I created this recipe back in November for my daughter's My Little Pony birthday party, I also took some fun photos of the sprinkles in a glass bowl for an idea I had in my head. Over the holiday break, I was finally able to create what had been on my mind ever since. This Friday, you will see a fun printable that will be available in my etsy shop for instant download. It's bright and cheery and sure to bring a smile to your face. In the meantime, here is a super fun and DELICIOUS recipe for Funfetti Cake Batter Truffles {modified to be gluten free from a recipe I spied over at Lauren's Latest from a few years back}.
please note: my recipes are made to be gluten free and nut free, but you can easily substitute regular flour for the gluten free flour in the ingredients
Funfetti Cake Batter Truffles
Ingredients
1 cup white cake mix {I used Betty Crocker's Gluten Free Yellow Cake Mix}
1/2 cup all purpose gluten free flour {I only use King Arthur's Gluten Free Flour now}
1/2 cup granulated sugar
1/4 cup melted butter
1/2 teaspoon vanilla extract
2 tablespoons milk {your choice}
1 tablespoon sprinkles + more for decoration {any color combo you like}
1 1/2 cups white chocolate chips {I used Chadwick's brand - they're gluten free + nut free}
Directions
In a large bowl, whisk together the cake mix, flour and sugar. Stir in the melted butter, vanilla, milk and sprinkles. The mixture should be moist and able to hold its shape easily when formed. Using a small spoon, form the mixture into even balls and refrigerate 20-30 minutes.
While the cake batter balls are cooling, melt the white chocolate in a glass bowl on top of a pan filled with a small amount of water over medium heat. Continue to stir gently until all the chocolate has melted. This next part gets a bit messy and not all the cake balls will remain perfectly round, but I was totally ok with that. Once the chocolate has melted, drop one of the cake batter truffles into the chocolate and roll around to coat {a fork is usually the best so any excess chocolate can drip off}. Once you have dipped the truffle, transfer it to a cookie sheet lined with wax paper. Top with more sprinkles and place all of the truffles when completed into the fridge.
I suggest removing the truffles from the fridge a few minutes before you wish to serve them so the chocolate has a little time to soften. These confetti cake batter truffles were a hit at the party and I was so bad after the party as I had quite a few leftover. I would often find myself walking past the fridge later that night as well as the next day and sneaking one {or two} in. I LOVED them!