Vodka Funfetti Truffles

I am sure the title of this recipe should also include cake batter or sugar cookie dough.  They are amazing little treats though.  These whip up quickly and the most time consuming part is shaping the dough into balls.  Recipe makes 26-30 1.25 inch balls. You could mix this by hand, but I recommend using a mixer - let it do all the tough work.

• 5 tablespoons of butter substitute ( I used Earth Balance)
• 1/4 cup whipped cream vodka ( I used Pinnacle)
• 1 15 ounce package of yellow cake mix ( I used Aldi's Live G Free mix)
• 1 tablespoon Bailey's Almond Milk Irish cream
• 1.5 tablespoons sprinkles (optional)

1. In a mixer cream butter substitute, it will cling to side of mixing bowl - that is ok.
2. Add vodka and cake mix to mixer, beat to combine. Add sprinkles and mix to combine. See photo below - labeled Step #2, this is the crumbly phase, it tastes amazing but will not hold together well, on to next step.
3. Add one tablespoon Bailey's, just one.  This is the small amount of extra liquid that will make is a dough - if your dough is not looking crumbly before this step it might not need it. FYI - this small amount really does wonders for the dough - just a hint of almond. Mix to combine. Perfection. See photo below - labeled Step #3.
4. I used a medium cookie scoop that make 1.25 inch balls - larger than they need to be, one inch is a better size, but oh well. Shape balls on to a plate or wax covered cookie sheet - once the balls are formed, place in freezer to help set the shape, 10 - 20 minutes.  
5. Once set, place in an air tight container.  These can be kept in the freezer for up to 3 months or 2 weeks in refrigerator.  My preference is the freezer. 

Step #2 Crumbly

Step #3 final dough

I bought both of these, the hand mixer first and after making meringue and hating holding the mixer upgraded to stand mixer. Happiness.