Margarita Cake Ball Truffles {margarita cupcake's little sister}

Introducing ... margarita cupcake's little sister!  Yes, it's Margarita Cake Ball Truffles.  The same great lime, Cuervo Gold tequila, and salt flavors as big sis - but in a cute little bite-sized treat.  Want me to pour you a glass?  Or two?

Completely random side note.  Ever since I thought of the title of this post ... ya know, referring to these as cupcake's little sister ... I've had Elvis running through my head.  Come on - you know the song! 

"Little sister don't you ...

Little sister don't you ...

Little sister don't you kiss me once or twice

then you say it's very nice and then you run. 

Little sister, don't you do what your big sister done."

Just in case you're not familiar with the song, I ventured out to YouTube and grabbed a clip for you.  Truth be told, I really just wanted this song to get stuck in all of your heads, like it has been in mine all day!!  My Mom has always said I have a jukebox in my head!

 

 Well, now that we're done with my random stream of consciousness about Elvis, let's get back to Margarita Cake Ball Truffles. 

Bake a yellow cake, crumble it up (my favorite part!), and then grate in the zest of a couple of limes.   

You could also bake the lime zest into the cake itself, but I think the lime flavor comes through in the cake ball truffle more strongly if the zest goes in post-baking. The lime flavor has to compete with the vanilla candy coating, so I think it needs to be a bit 'strong.'

Stir in some frosting, roll the mixture into balls, dip them in vanilla candy coating, and sprinkle with course salt.  Mmmmmm ~ Margarita cake ball truffles.  (See this post for cake ball truffles step-by-step instructions and photos.)

Oh, and please note, Elvis has left the building.

Margarita Cake Ball Truffles

Source:  Cake ball concept & process adapted from Bakerella; frosting inspired by top-shelf margaritas; method adapted from The Best Recipe by the editors of Cook's Illustrated magazine, Vanilla Buttercream

(Printable recipe)

Ingredients

Cake & Coating:

1 baked 9x13" yellow cake

Zest of 2 limes

1 (1 lb.) package vanilla candy melts
About 2 T. shortening
Green sprinkles (optional)
Fleur de sel or course sea salt

Margarita Buttercream Frosting:

1/2 lb. (2 sticks) unsalted butter, softened
2 c. confectioners' sugar
3 T. fresh lime juice
1 T. Triple Sec
1 T. Cuervo Gold tequila
2 T. lime zest
1/16 tsp. salt



Directions
Prepare the Frosting:
1.  Beat butter in bowl of an electric mixer on medium speed until fluffy, about 1 minute. Reduce mixer speed to low. Add confectioners' sugar, 1 cup at a time, beating for a few seconds between each addition.

2.  Increase mixer speed to medium and beat for about 3 minutes.

3.  Add remaining ingredients (starting with 1/16 tsp. salt); beat on low speed to combine. Scrape down sides and bottom of the bowl. Increase mixer speed to medium and beat until fluffy, about 4 minutes.

Prepare the Cake Ball Truffles:
4.  Crumble cake into a large bowl, working it into small crumbs. Stir in the lime zest.  Add 1 to 1 1/2 cups of the prepared margarita buttercream frosting and mix until well combined.

5.  Shape into approximately 1" balls, using about 1 T. dough per ball; set aside on wax paper. Cover with plastic wrap and refrigerate for about 1 hour, or place in freezer for about 15 minutes.

6.  In a small deep bowl, melt candy melts and shortening together in the microwave per candy melt package directions (typically in 30 second intervals, stirring in between).

7.  Use a fork to dip each cookie dough ball in the candy coating, letting excess coating drip off back into the bowl. Place on wax paper. Sprinkle with a few green sprinkles and a bit of salt. Let stand for candy coating to set up.

Enjoy!