I’m just going to come out and say what everybody’s thinking: Boobs are awesome.
So when something mean and nasty comes along to take away boobs’ magical powers, that nastiness needs to get its booty whipped, or preferably drop-kicked in the face.
Besides lung cancer, women in the United States are more likely to die of breast cancer than any other cancer. And the scariest thing? Breast cancer doesn’t have to run in your family for you to get it. All women are at risk for breast cancer. And the two most common risk factors that increase your risk? Being a woman, and growing older. Um, cancer? Why you hatin’ on older boobies?
However, through early detection and improved treatments and research, more women than ever are surviving this awful cancer. In 2011, more than 2.6 MILLION people survived breast cancer in the US, likely by being diligent about getting mammograms, which detect early signs of cancer when it’s most treatable, or by maintaining a healthy weight, exercising frequently, and avoiding excessive alcohol. (And also, helllooooo, we’ve lived with these boobs our entire lives. We knoooow when something’s not right — and those people who spoke up to their doctors probably saved their own lives!)
So when beloved cookware brand Pampered Chef contacted me about participating in their Help Whip Cancer Campaign, I had to say yes. Since starting the program in 2000, customers and Consultants have raised over $10.2 million dollars toward Help Whip Cancer! The funds raised through the Help Whip Cancer program are distributed to breast cancer education and early detection programs throughout the country. And raising money is EASY through the progam: consider hosting a Fundraiser Show in May or October and up to 25% of show sales will be donated to the American Cancer Society. Or, purchase any of Pampered Chef’s Pink Products and Pampered Chef will donate $1 for each product you purchase.
In order to participate, Pampered Chef asked me to turn one of my favorite recipes PINK for the occasion. Create an edible, adorable pinkalicious dessert? No problem! I took the basic premise for my Rainbow Truffles and tweaked the colors to different shades of pink to create a cool, almost pink-camouflage interior to these petite and pretty truffles! A sweet treat that also kicks cancer’s butt? Perfect 🙂
- 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)
- 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.
I LOVEEEEE that the pink rainbow looks almost camouflage-y… these truffles prove that kicking butt is best done in pink 🙂
If you’re looking for more ways to help with Pampered Chef’s Help Whip Cancer program, visit them online for products and recipes, or to learn more info about the program and to watch the testimonial video.
Have a sparkly pink day!!
I have been selected by The Pampered Chef to be an ambassador for their Help Whip Cancer® program. While I have received product in exchange for my post, my opinions are my own, and I have not been paid to post positive comments.