Buddy the Elf™'s Snowball Cake Truffles
Serves 2 | with Cream Cheese Frosting & Shredded Coconut
Don’t be a cotton-headed ninny-muggins! Spread the holiday cheer, and serve up our delicious spice cake snowballs—a reminder of the film’s epic Central Park snowball fight. These spiced cake truffle snowballs are the perfect substitute for a snowball fight! Curl up on the couch and pass around these one-bite treats while you watch Elf with family and friends for the film’s 20th anniversary.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5 cup
All-Purpose Flour
(Contains Wheat)
6 tbsp
Sour Cream
(Contains Milk)
250 g
Cream Cheese
(Contains Milk)
1 tsp
Ground Cinnamon
¼ cup
Icing Sugar
12 tbsp
Shredded Coconut
(Contains Sulphites)
1.25 tsp
Baking Powder
1 tbsp
Baking Soda
½ cup
White Sugar
1 unit(s)
Egg
(Contains Egg)
1 tsp
Pumpkin Pie Spice Mix
Not included in your delivery
⅓ cup
Oil*
¼ tsp
Salt*
10 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 350°F. Grease a 9x13-inch baking dish with 2 tsp softened butter. Line a large baking sheet with parchment paper. • In a large bowl, whisk together sugar, flour, cinnamon, pumpkin pie spice mix, 1 1/4 tsp baking powder, 1/4 tsp baking soda and 1/2 tsp salt. • In a medium bowl, whisk together white sugar, sour cream, egg, 6 tbsp milk and 1/3 cup oil. • Add wet ingredients to the bowl with the dry ingredients, then stir with a spatula until combined. • Transfer batter to the prepared baking dish and spread evenly using the back of a spoon or spatula. • Bake in the middle of the oven until golden-brown, 15-18 min. • Transfer baking dish to a wire rack and allow cake to cool for 5 minutes after baking.
• Leaving browned edges in dish, scoop cake into a medium bowl. Transfer to the fridge to cool, 5 min. (TIP: Spread cake out along sides of bowl to cool more quickly!) • Once cool enough to handle, scoop out 1 packed tbsp of cake, then squeeze until a smooth dough forms. Roll into a ball using palms. Repeat with remaining cake. (TIP: If truffle mixture is too dry to stick together, add water 1 tbsp at a time!) • Transfer cake balls to a plate, then refrigerate until ready to use.
• Place cream cheese in a medium microwave-safe bowl and microwave until soft, 20-30 seconds. • Whisk in icing sugar and 4 tbsp milk until smooth and frosting reaches a drizzling consistency. • Working one truffle a time, add to bowl with frosting. Using a fork, gently lift truffle, letting excess frosting drip off. (TIP: Lightly tap the fork on the side of the bowl if necessary!)
• Using a second fork, gently push the frosted truffle onto a parchment-lined baking sheet. (TIP: If frosting becomes too thick, microwave for 10 sec and stir until smooth!) • Transfer frosted truffles to the refrigerator for 5 min. • Transfer shredded coconut to a shallow dish. • Working one truffle at a time, gently roll truffles coconut to coat. • Transfer truffles to a serving platter
