Bailey's Irish Cream Cake Batter Truffles

Do you like Bailey's Irish Cream? I do. With St. Patrick's day coming up, I wanted to write a dessert that incorporated liquor. Since I'm having a lot of fun writing cake batter recipes, I decided to try making a Bailey's version.

These taste amazing! The Bailey's flavor isn't too strong. There is a delicate balance.

I took the truffles to a St. Patrick's Day party and my friends LOVED them. Enjoy!

And, have a great St. Patrick's Day!

Ingredients:

-4 tablespoons of softened butter

-1/4 cup granulated sugar

-1/4 cup flour

-1/4 teaspoon vanilla extract

-1/2 cup of dry yellow cake mix

-1/4 cup and 1 tablespoon of Bailey's Irish Cream Liquor

Coating:

-1 ½ cups of white chocolate

-1 tablespoon of oil

Instructions

1. Beat the butter and sugar for 1 minute until light and fluffy.
2. Mix in the vanilla extract.
3. Add the remaining ingredients. Mix until smooth.
4. Place in the fridge to harden. I let mine sit overnight but if you are short on time, try the mixture after an hour. You want the batter to be hard enough to roll into balls.
5. Roll into balls. Place back into the fridge for 5-10 minutes.
6. Melt the white chocolate and oil together. You can melt this over a double boiler or place in the microwave on 20 second intervals. Stir after every 20 seconds. When the mixture is almost melted, keep stirring and using the residual heat to melt the rest of the chocolate.
7. Dip the truffles into the chocolate.
8. Place on a sheet of wax paper or foil (sprayed with cooking spray). Let harden. Place into the fridge until ready to eat. Enjoy! :)