I love cake balls. But I don’t like making them. Making and forming the cake balls themselves isn't hard but dipping every stinkin one of them in chocolate is. And it’s messy. Ain’t nobody got time for that.
So when my friend, Dawn brought me some “cupcake truffles” from a local cupcake bakery, I was blown away with what they’d done. Instead of dipping each ball (which I'm sure was what became of the day-old cupcakes) in chocolate or some other coating, they’d simply rolled each one in sprinkles. Flip. In. Brilliant.
I’d been wanting to make some for a while so when October arrived, I decided to make my first batch pink in honor of Breast Cancer Awareness Month. And thinking “pink” lead me to pink lemonade and that’s how I landed on these.
P.S... these would be darlin at a baby shower! And if it's a boy, use blue sugar sprinkles and call them 'Electric Lemonade' Cupcake Truffles.
Pink Lemonade Cupcake Truffles
1 box lemon cake mix
Eggs and oil for cake mix
1 16-oz. container lemon frosting
Pink sugar sprinkles
Make cake per manufacturer’s instructions for a 13x9 pan, substituting water with lemonade.
Allow cake to cool completely. Trim off the thin golden brown top and edges of the cake (you can leave the bottom be). This step is optional but removing the brown top and edges yields a brighter yellow cake ball batter.
Break cake into pieces and add to a large mixing bowl or stand mixer. Add frosting and mix on low speed with an electric mixer (use paddle attachment if using a stand mixer) until thoroughly combined and smooth. Cover and refrigerate “batter” for 4-6 hours.
Once batter is cold and firm, form into small balls. I used a cookie scoop to ensure each one was uniform in size (this is cookie scoop I use). Roll each ball in sugar sprinkles. Store in refrigerator.