Cake Batter Truffles

What is the one rule that all bakers consistently break?

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If you said eating the raw cookie dough or cake batter, then you would be right! Even though we aren’t supposed to because of the raw eggs, we catch ourselves “making sure it still tastes good” more often then is probably normal. Anyone else? We hope so… In some cases the dough tastes better than the actual baked product!

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Since eating raw dough or batter is considered taboo because of the raw eggs, we have fixed the problem and taken them out! Now we’d like to see someone point out to us why we can’t eat this cake batter by the spoonful! Well, even if you do have a good reason why we shouldn’t continue to eat it, we probably still won’t listen. Because, well, it’s just too good to stop eating. 🙂

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This recipe uses sprinkles, and lots of them. Why? Because sprinkles make everything better. If in doubt, add more sprinkles, that’s our motto!

We kept the baking powder in the recipe because we wanted to keep the delicious cake batter taste as close to the real thing as possible. It’s not absolutely necessary to use, since you won’t be baking it, but we do recommend it for the full experience. We also used yellow food coloring in order to give it a yellow cake color (since there aren’t any egg yolks to do the job). So, if you don’t have it, it’s not a must, but the truffles will look better with the color.

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Ingredients:

  • 6 Tbsp butter, softened
  • 6 Tbsp. sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1/2 cup +3 Tbsp Flour
  • 1/2 cup + 3 Tbsp. yellow cake mix
  • 1 tbsp milk
  • 1/4 cup sprinkle (the jimmy’s- the round sprinkles will color the batter)
  • yellow food coloring
  • chocolate, for dipping

Directions:

  1. Cream together the butter and the sugar. Add vanilla and baking powder, mix until combined.
  2. Add the flour, mix until combined. Add milk, mixing until combined. Mix in the yellow cake mix. It might not look like there is enough milk, but give it a minute to mix and it will form a soft dough.
  3. Add food coloring, beat until completely mixed in. Then add the sprinkles, be careful not to over mix at this point because you will smash the sprinkles (and who wants smashed sprinkles?)
  4. Next, roll the truffle into about 1/2 tablespoon sized balls. Dip into melted chocolate, then decorate as you wish, and enjoy!

We recommend that you refrigerate these after you make them, though we don’t think they will be around long enough for that!

If you try these let us know in the comments below or on Instagram (unchartedbakers), we’d love to here from you!

 

 

7 Comments

    1. Traveling Twin Bakers

      February 22, 2016 at 8:56 pm

      Thank you, we can assure you that they are delicious, we taste tested a lot…. 😊

  1. Elaine Kim

    March 17, 2016 at 3:10 am

    Hello I am from St. John’s University alpha Kappa Delta Phi sorority and I was wondering if we can use one of your delicious pictures for our truffle bake sales! If you have any questions please email me elainekim0327@gmail.com and I hope to hear back from you soon!

    1. Traveling Twin Bakers

      March 17, 2016 at 9:21 am

      Ya, go ahead! Would you like us to email you a picture or can you get it off our blog (we’re not very good with computers!😊)

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