Birthday Cake Truffles
Prep Time: 40 minutes
Makes 32 truffles
- 2 ½ sticks unsalted butter, softened
- 1 box Funfetti cake mix
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/3 cup sprinkles
- 16 ounces vanilla almond bark
- 1 teaspoon coconut oil
- Sprinkles for topping
- In a food processor, pulse butter, cake mix, sugar, flour and extracts until a dough forms.
- Place dough in a large bowl and mix in sprinkles.
- Using a 1 tablespoon cookie dough scoop, scoop dough and roll into a ball and place onto a wax paper-lined cookie sheet. After all dough has been rolled out, place cookie sheet in freezer for 10 minutes.
- While dough is chilling, in a microwave-safe bowl, melt almond bark and coconut oil in the the microwave in 30 second increments until almond bark is completely melted and smooth.
- Using two forks, dip each dough ball into melted almond bark and place back on the wax paper-lined cookie sheet. While coating is still wet, place a pinch of sprinkles on top of each truffle. Place coated truffles into the refrigerator for 20 minutes until coating has hardened. Serve cold or at room temperature.
Birthday Cake Whoopie Pies
Prep Time: 35 minutes including assembly
Cook Time: 8 minutes + cooling time
Makes 16 complete whoopie pies
- 1 box vanilla cake mix
- 3 tablespoons flour*
- 3 eggs
- ½ cup vegetable oil
- ½ cup water
- 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- Preheat oven to 350 degrees. In a large bowl using a hand mixer, combine cake mix, flour, eggs, oil and water and mix for 2 minutes.
- On a parchment paper-lined cookie sheet** using a small cookie scoop (so that you’ll have uniform pies) scoop out batter into round mounds on the parchment paper. Use the back of a spoon to shape the batter into circles. Sprinkle each batter mound with sprinkles and bake for 8 minutes.
- Meanwhile, prepare the icing. With a stand mixer or hand held mixer, whip the butter and sugar together for 5 minutes until light and fluffy.
- In a pastry bag, scoop icing into bag fitted with any decorative tip you choose. Take one half of the cooled rounds and turn it over to pipe the frosting. I made a nice circle of frosting along the edges with a center dollop of icing in the middle so the pies won’t cave in. Top the icing with another round and there you have your whoopie pies!
* The additional flour will help stiffen up the batter just a bit. When you scoop it onto the parchment paper this will help it not spread too much.
** To ensure uniform rounds, take a small cup or anything round you can trace and use a pencil to trace the round shape directly on the parchment paper. Leave enough room for each round to expand while baking. Turn the parchment paper over before scooping batter onto each traced circle. You’ll still be able to see the penciled circles through the parchment paper.
Here’s to your next celebration!