Rainbow Cake Truffles Recipe
User Reviews
5
Rainbow Cake Truffles Recipe
Description
This recipe starts by preparing a white cake mix divided and tinted with gel food colors to produce six vibrant shades including red, yellow, orange, green, blue, and violet. The batters are baked in a muffin tin to create small cupcakes, which are then cooled. Each colored cupcake is crumbled separately and mixed with a small amount of vanilla frosting to form a pliable mixture.
The mixture is shaped into small truffle balls consisting of all the colors combined, then dipped in melted white chocolate to create a smooth coating. Finally, the truffles are decorated with rainbow sprinkles to enhance the colorful presentation. This process results in bite-sized treats with a tender, moist crumb and a creamy frosting binding, encased in a sweet shell.
The use of gel food coloring ensures bright, distinct colors, making these truffles suitable for celebrations. The texture contrasts between soft cake, creamy frosting, and firm chocolate coating produce an enjoyable mouthfeel.
Ingredients
- 1 white cake mix usually oil & eggs, + ingredients required to make it
- 1/3 Cup vanilla frosting
- white chocolate melted (I used these)
- Rainbow sprinkles
- Gel food coloring Red, Golden Yellow, Lemon Yellow, Kelly Green, Royal Blue & Violet, Wilton brand
Instructions
- Preheat oven to 350 degrees F. Place 12 cupcake liners in your muffin tin.
- Mix packaged white cake mix according to directions. Divide the batter evenly between 6 small bowls. Tint each bowl a different color. I dip a toothpick in the color, then dip and stir it into the batter. Repeat until the desired tint is reached. Use the golden yellow and a little red to achieve the orange color.
- Add the batter to your muffin tin. Each color will make two cupcakes. Bake for 12-15 minutes, until a toothpick comes out clean when inserted in the center. Allow to cool completely.
- When cool, crumble each color of muffin into its own small bowl. Add 1 Tablespoon of frosting to each bowl and stir until combined.
- You can take a small amount of each color into your hand then gently roll them into a ball - or I found it easiest to roll each color into 1/4" balls, then roll & smoosh the balls together to form the truffle. Place on a baking sheet lined with parchment paper. Place in the freezer for at least two hours.
- Once chilled, melt your chocolate. I do this by putting the chocolate melts in a microwave-safe bowl and microwaving for 30-second intervals, stirring in between - until completely melted.
- When chocolate is melted and smooth, remove the rainbow truffles from the freezer. To dip, place a toothpick in the top of each truffle, dip in the chocolate, turn gently to coat, then remove from chocolate and gently turn again to allow the excess to drip off. Place truffle on a baking sheet lined with parchment paper and carefully remove from toothpick (I used another toothpick to push down while pulling up on the one in the truffle). Quickly cover with sprinkles.
- Allow chocolate to harden (you can chill in the refrigerator to speed up this process). Store in an airtight container for up to 3 days.
- Adapted from The Domestic Rebel
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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