Shamrock No-Bake Cake Batter Truffles

• Baking & Spices

  • 1 1/2 cup Flour
  • 5 drops Food coloring, green
  • 2 tbsp Holiday sprinkles
  • 1 Holiday sprinkles
  • 16 oz Milk or white chocolate coating
  • 2 tsp Peppermint extract
  • 1/8 tsp Salt
  • 1/8 tsp Vanilla extract
  • 1 cup White cake mix
  • 1/2 cup White sugar

• Dairy

  • 1/2 cup Butter, unsalted
  • 3 tbsp Milk

• Other

  • Pop sticks or fork (for dipping

Found on whoneedsacape.com

Ingredients

• For the Truffles:
• 1-1/2 c. flour
• 1 c. white cake mix
• 1/2 c. unsalted butter, softened
• 1/2 c. white sugar
• 1/8 tsp. vanilla extract
• 2 tsp. peppermint extract
• 1/8 tsp. salt
• 3-4 tbsp. milk
• 5-6 drops, green food coloring
• 2 tbsp. holiday sprinkles
• For the Coating:
• 16 oz. milk or white chocolate coating
• Holiday sprinkles
• Pop sticks or fork (for dipping)

Directions

• For the truffles: Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, peppermint extract and vanilla extract and mix thoroughly. Add 3–4 tbsp. of milk (I used 3) if needed to make a dough consistency. Mix in sprinkles by hand.
• Roll dough into one-inch balls and place on parchment or wax paper on a cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
• For the coating: While dough balls are chilling, melt chocolate coating in the microwave in 30 second intervals until melted. Stir between intervals.
• Using a pop stick or fork, dip truffles into melted chocolate and gently twirl or tap to remove excess coating. Place truffle back on cookie sheet and top with sprinkles. Repeat with remaining balls until finished.
• Chill truffles in the refrigerator until ready to serve.
• Makes approximately 24–30 truffles.