Easter Egg Truffles

Easter Egg Truffles


These are so perfect for any Easter celebration.
  • 1 (13.25-ounce) box Pillsbury™ Funfetti® Strawberry Unicorn Cake Mix
  • 1 cup water
  • 3 large eggs
  • ½ cup neutral oil
  • 1 (15.6-ounce) tub Pillsbury™ Funfetti® Unicorn Frosting
  • 18 oz white chocolate chips
  • 1 tablespoon coconut oil
  1. Preheat the oven to 350°F (180°C). Line a 9x9-inch square pan with parchment paper and grease with nonstick cooking spray.
  2. In a large bowl, combine the Pillsbury™ Funfetti® Strawberry Unicorn Cake Mix, water, eggs, and oil. Mix until combined.
  3. Pour the batter into the prepared pan and bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Set aside for 30–40 minutes, until cooled completely.
  4. In another large bowl, add the cooled cake. Using gloves, break the cake apart into crumbs. Add the Pillsbury™ Funfetti® Unicorn Frosting (reserving the Funfetti® sprinkles from the lid for decorating); mix until the mixture resembles cookie dough.
  5. Use your hands to roll the cake mixture into 1½-inch-wide balls. Shape each ball into an egg and place onto a parchment paper-lined baking sheet. Place the baking sheet in the freezer for about 15 minutes, or until well chilled.
  6. Meanwhile, in a microwave-safe shallow bowl, combine the white chocolate chips and coconut oil. Melt in the microwave in 30-second intervals, stirring between, until completely melted and smooth.
  7. Remove the baking sheet from the freezer. Working one at a time, dip the egg-shaped truffles into the melted chocolate and return to the parchment paper. Sprinkle with the Funfetti® sprinkles before the chocolate coating sets.
  8. Chill the truffles in the refrigerator until the chocolate coating has completely set.
  9. Enjoy!

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