Cup of Yum
1. If you decide to heat-treat the flour, please check the Expert Tip of this post.
2. Cover a large, flat plate or cookie sheet with waxed paper and set aside.

No Bake Cake Batter Truffles:

Cup of Yum
1. Slice the butter into 8-10 pieces and add it to a large bowl. Then, add the Funfetti cake mix, sugar, flour, and vanilla extract.
2. Using a fork, work the butter into the flour and cake mix until thoroughly combined, and it resembles smooth cookie dough. To make the process easier, mix with the fork, and after that, use your hands to combine all the ingredients.
3. Add 1-2 tablespoons of milk or water if the dough is too dry.
4. Mix in rainbow sprinkles.
5. Measuring one tablespoon of truffle batter or using a one tablespoon cookie scoop, scoop dough, and, using your palms, roll it into a ball.
6. Place the truffle balls on the prepared baking sheet. Freeze them for 10 minutes before coating them with white chocolate.
7. The amount of truffles you will get depends on how large or small you make them.

White Chocolate Coating:

1. Add white chocolate wafers to a microwave-safe bowl and melt for 30 seconds. Stir well and microwave for another 20 or 30 seconds; stir well with a spatula, and if there is still chocolate that did not melt, microwave for another 10-15 seconds and stir well.
2. Using a fork, dip each dough ball into the melted white chocolate and place it on the prepared plate, top it with sprinkles immediately.
3. Place truffles in the fridge for at least 20 – 30 minutes or until the white chocolate coating hardens.
4. Store truffles in the fridge for up to 7-10 days. Serve and enjoy!