Rainbow sprinkles are a gateway drug. I’ve had a preoccupation with them for as long as I can remember. As a child, that preoccupation manifested in Dairy Queen orders of “a chocolate sundae with extra ‘prinkles, please!” As I grew older, rays of light cast down over the Pillsbury Funfetti cake mix boxes in the baking aisle, seducing me into dragging seasonal variations of the mix across the barcode scanner. Sometimes the box mix and added ingredients made it into the oven. The rest of the time the batter could be found somewhere between my mouth and the bowl I stored it in in the refrigerator in between hits.
Funfetti cake batter truffles seemed like the logical next step. That is, the should-be-illicit-in-24-states form of ingesting rainbow sprinkles.
The following recipe is adapted from The Girl Who Ate Everything, though many variations exist!
*NOTE: Almond bark can be difficult to find in stores; click the following link to order on Amazon: Plymouth Pantry, Almond Bark Vanilla, 24oz Bag (Pack of 3)
Funfetti Cake Batter Truffles
- 1 1/2 cups white flour
- 1 cup Funfetti cake mix
- ½ cup unsalted butter, softened (do not melt)
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 3-4 Tablespoons whole milk
- 2 Tablespoons sprinkles of choice
- 16 ounces (8 squares) vanilla almond bark (if you want to use food coloring to dye coating, use white chocolate instead. Almond bark does not accept dye!)
- 4 Tablespoons Funfetti cake mix
- A handful of sprinkles
- Beat together butter and sugar using an electric mixer until combined.
- Add cake mix, flour, salt, and vanilla and mix thoroughly.
- Add three Tablespoons of milk or more if needed to make a dough consistency. I have found that the dough typically needs more, but start with three to play it safe. Dough must be malleable, NOT liquid-y!
- Mix in sprinkles by hand.
- Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. (I used aluminum foil because I didn't have anything else at the time)
- Chill dough balls in the refrigerator for 15 minutes or until firm.
- While dough balls are chilling, place almond bark (or white chocolate if using food coloring) in a microwave safe bowl and cook in microwave at 30 second intervals until fully melted. Be sure to stir the contents in between intervals.
- Once melted, quickly stir in cake mix until it is fully incorporated. Do not overstir.
- Use a fork to dip chilled truffles into the almond bark. Shake off excess coating by tapping the bottom of the fork on the side of your bowl. This process is a little tricky at first, but as you get going, you'll get into a groove and your truffles will start looking more uniform.
- Place truffle back on cookie sheet, shake sprinkles over them immediately before the coating hardens, and place back in the refrigerator for an another 15 minutes. Once truffles have hardened, place them in an airtight container and store them in the refrigerator until serving.