Category: Truffles, bonbons and candies
Preparation time: 3 h
INGREDIENTS:
4 tablespoons unsalted butter softened to room temperature
1-1/4 cups white sugar
1/3 cup vegetable shortening
3 tablespoons tightly packed light brown sugar
1/2 cup buttermilk
3 eggs
1/3 cup grapeseed oil
2 cups cake flour
2 tsp clear vanilla extract
1-1/2 tsp baking powder
3/4 tsp salt
1/3 cup rainbow sprinkles
TRUFFLES:
Cake (made in step one)
1 tsp clear vanilla extract
1/4 cup milk
TOPPING:
1 tsp tightly packed light brown sugar
1/4 cup white sugar
1/4 tsp baking powder
2/3 cup cake flour
1 tsp rainbow sprinkles
1/4 tsp salt
1 tsp clear vanilla extract
1 tsp grapeseed oil
Assembly:
CAKE
Preheat oven to 350 degrees F.
In a stand mixer with a paddle attachment, combine shortening, butter, and white and brown sugar. Mix on medium-high for 3 minutes.
Scrape down the bowl and add eggs.
Mix on medium-high again for 3 minutes, then scrape down the sides once again.
Put the mixer on low speed and slowly pour in oil, buttermilk, and vanilla.
Return mixer to medium-high and mix for 4 to 6 minutes or until mixture has doubled in size and is completely blended.
Turn the mixer to very low and add baking powder, cake flour, rainbow sprinkles, and salt. Mix for 1 minute, then scrape down the sides again.
Spread cake batter into a sheet pan and top with extra rainbow sprinkles.
Bake for 30 to 35 minutes, then check for a slight bounce in your cake. If it isn't quite bouncy yet, bake for 3 minutes more and check again.
Let cake cool completely before using. Place in the freezer if you're in a hurry.
TRUFFLES
In a small bowl, whisk together 1/4 cup milk and 1 tsp clear vanilla extract.
Crumble cake into a large bowl and combine with milk and vanilla mixture by hand until moist enough to roll into balls, but not too wet.
Roll into 1-inch balls and chill in the freezer for 15 minutes.
Place melting chocolate in a large microwave-safe bowl and melt on high for 20 seconds at a time, stirring every time until completely smooth. Do not overheat the chocolate.
Dip balls in melted chocolate using two forks. Tap the balls on the edge of the bowl to remove the excess chocolate, then place them on a lined baking sheet.
TOPPING
Preheat oven to 300 degrees F.
In a stand mixer with a paddle attachment, combine flour, white and brown sugar, sprinkles, salt, and baking powder on low until mixed well.
Add vanilla and oil and mix again until small clusters begin to form.
Add mixture to a food processor and pulse on high a few times to make a finer sand.
Heavily coat truffles in cake topping while they're still wet.
Place truffles in the freezer for 30 minutes to set.
Serve.
This unique recipe includes a crunchy topping that makes it really stand out from the others on this list.
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