Since St Patrick’s Day is here and I had all these green sprinkles lying around my kitchen (don’t ask why), I thought it would be fun to make up some kind of recipe involving the green sprinkles and maybe some Irish Cream because why not.
Irish Cream Cake Truffles
1 Box Yellow Cake Mix
Irish Cream (Substitute for water content on mix box)
White Chocolate Chips
Follow the instructions on the box, just substitute whatever water they ask for with the Irish Cream. If you want the cake to be a bit more decadent, usually I substitute the oil with melted butter. I typically use liquid eggs as well instead of regular eggs.
Once the cake is baked, mash at it with a fork and then roll it into little balls. It helps if your hands are damp; it helps keep the cake together when you roll it.
Melt the white chocolate carefully in the microwave. Two sets of 30 seconds should do the trick and keep it from burning. There are two ways to coat the truffles- the first is dipping them into the white chocolate. This is going to depend entirely on the consistency of the cake. If they start to fall apart, you can also lightly pour the melted white chocolate onto them. One smaller bag of white chocolate chips should coat about 20 truffles.
Let sit on wax paper and sprinkle with the green sprinkles before the white chocolate sets. Place in fridge to let the white chocolate set.