Margarita Cake Ball Truffles

Concept & process adapted from Bakerella

1 baked 9x13" yellow cake

Zest of 2 limes

1 to 1 1/2 c. Margarita buttercream frosting (see recipe below)

1 (1 lb.) package vanilla candy melts

About 2 T. shortening

Green sprinkles (optional)

Fleur de sel or course sea salt

CAKE BALL CENTERS: Crumble cake into a large bowl, working it into small crumbs. Stir in the lime zest.  Add frosting and mix until well combined. 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. 

DIPPING: 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). 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.

Margarita Buttercream

Source: Inspired by top-shelf margaritas; method adapted from The Best Recipe by the editors of Cook's Illustrated magazine, Vanilla Buttercream

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

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

Recipe Source: http://thekitchenismyplayground.blogspot.com/2011/07/margarita-cake-ball-truffles-margarita.html