Pretty in Pink Truffles [Help Whip Cancer with Pampered Chef!]
Recipe type: Truffles
Prep time: 
Cook time: 
Total time: 
Serves: 18
Help Whip Breast Cancer with these beautiful pretty-in-pink truffles.
  • 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)
  1. Preheat your oven to 350 degrees F. Line 1 muffin tin with 12 paper liners. Set aside.
  2. 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.
  3. Once the batter has come together, separate it evenly among three smaller bowls. A large scraper
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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