Pumpkin Pie Cake Batter Truffles
6:29 AM
As promised, here is another of the items I made for Thanksgiving last week. Remember these?
Well, I decided to do some experimenting and instead of using cake batter I used boxed pumpkin quick bread mix. They were as delicious as the first time. You can essentially make these using any boxed cake or bread mix - so get creative. Try red-velvet, or chocolate cake mix, or how about coffee cake mix? - that could be interesting. These are almost impossible to mess up!
PUMPKIN PIE CAKE BATTER TRUFFLE RECIPE
(Six Sisters)
Truffles:
1 1/2 c. flour
1 c. boxed pumpkin quick bread mix
1/2 c. unsalted butter, softened
1/2 c. white sugar (Consider using super fine sugar - my only complaint about these was that the sugar seemed a little gritty)
1 tsp. vanilla
1/8 tsp. salt
3-4 tbl. milk (I needed more than this due to the higher altitude - just eyeball it until the consistency seems correct)
2 tbl. sprinkles
Truffle Coating:
16 oz. (8 squares) almond bark (or white candy melts) (I used regular candy coating from the grocery store)
4 Tablespoons yellow cake mix (I skipped this and it was fine)
Sprinkles
Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
While dough balls are chilling, melt almond bark in the microwave in 30
second intervals until melted. Stir between intervals. Once melted,
quickly stir in cake mix until incorporated completely. Using a fork,
dip truffles into almond bark and shake of excess bark by tapping the
bottom of the fork on the side of your bowl. Place truffle back on the
cookie sheet and top with sprinkles. Repeat with remaining balls until
finished.
Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.
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