Pretty in Pink Truffles [Help Whip Cancer with Pampered Chef!]
Author: Hayley Parker, The Domestic Rebel
Recipe type: Truffles
Prep time:
Cook time:
Total time:
Serves: 18
Help Whip Breast Cancer with these beautiful pretty-in-pink truffles.
Ingredients
1 box white cake mix, plus ingredients on back of box
Wilton Gel Food Coloring in Rose
About ¼ cup frosting (canned vanilla is fine!)
1 pkg. white chocolate almond bark (like Candiquik)
Sprinkles (I used rainbow heart sprinkles)
Instructions
Preheat your oven to 350 degrees F. Line 1 muffin tin with 12 paper liners. Set aside.
In a large bowl, prepare the cake mix according to package directions. For easy measuring, I love using Pampered Chef's Easy Read Measuring Cups.
Once the batter has come together, separate it evenly among three smaller bowls. A large scraper
works well for this! Using toothpicks, gradually tint each bowl of batter a different color of pink. Use a VERY light amount of pink for a soft, ballet-slipper color, then gradually add more coloring to each. I left the remaining batter in the original mixing bowl white.
Once your batter has been divided and tinted, fill 3 muffin cups ⅔ full with each color. Bake the cupcakes for approx. 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Once cooled, remove the wrappers.
Break apart the cupcakes into crumbs into four small separate bowls by color. Add about 1 Tablespoon of icing to each bowl and, using a spoon or your hands, blend the crumbs with the icing until combined. Meanwhile, have a foil-lined baking sheet ready.
Take a pinch of each color and stack them on top of each other in your hand. Gently roll the colored crumbs together to form a small ball in your hand. Place the balls on the cookie sheet and once finished, freeze for about 30 minutes or until firm.
Once firmed, prepare your chocolate bark. I microwaved mine in the large Silicone Prep Bowl because it's microwave-safe and the perfect volume to dunk truffles; stir until smooth. Once smooth, tint the chocolate (if you'd like--I did a light pink) and begin dipping the truffles one at a time, allowing excess chocolate to drip off, until coated. Return to the cookie sheet and immediately sprinkle. Allow the chocolate to harden a couple minutes before serving.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/?p=4756