Simply Suzanne's AT HOME: cake batter truffles

I'm in love with this photograph . . . Maybe it's the beautiful rose, the elegant hand-painted teacups, and the whimsy of the sprinkles . . . whatever it is ~ I just adore it!

Zee Longenecker

This teacup and sprinkles photograph spurred my new love and interest in sprinkles . . . and so inspired these sweet cake batter truffles.

Have you had the pleasure of enjoying a truffle? If you haven't, then you must . . . especially if you love chocolate!

delish

Truffles are a bite-sized chocolate confection usually made from rich ganache, a mixture of chocolate and cream. Traditionally, they are formed into small balls and rolled in cocoa powder, giving them a rustic look reminiscent of their fungal namesakes. Truffles can also be dipped in chocolate for a more finished look.

Cake Batter Truffles are a fun take on the more formal chocolate truffle.

A moist, tender, rich vanilla filling . . . wrapped in a crisp white chocolate shell.

Oh, and the sprinkles!!

Pops of color are scattered in the filling, and atop . . . so fun and pretty!

I think I had just as much fun photographing these truffles, as I did making them!

These little pretties are rich and sweet . . . and so much fun to eat! Because I'm a huge chocolate fan, I'm anxious to try a chocolate version! Maybe next week (smile) !?!

Here's what you need . . .

1/2 cup unsalted butter, softened

1/2 cup sugar

1 1/2 cups flour

1 cup yellow cake mix dry

1 tsp. vanilla

3 Tablespoon milk (or Vanilla Creamer)

1/8 tsp. salt

2 Tbsp. sprinkles

16 oz white dipping chocolate

Preparation

Beat together butter and sugar using an electric mixer until combined. Blend in vanilla. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 1 Tablespoon of milk or more, if needed, to make a dough consistency. (*I use Vanilla Creamer instead of milk, for a richer flavor!) 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. 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.