½cup(113 g or 1 stick) unsalted butter, , room temperature
3cups(16 oz) white chocolate melting wafers or candy melts
Rainbow nonpareils, small round sprinkles
Pasteurize flour: Place flour in a microwave safe bowl and microwave for about 1 minute and 15 seconds, stirring every 30 seconds, until the flour reaches an internal temperature of 160 degrees F. This method will kill any bacteria. Let flour cool to room temperature.
In a food processor¹, combine flour yellow cake mix, sugar, butter and vanilla extract. Blend until a firm dough forms and there are no lumps left.
Remove dough from food processor and into a medium bowl. With a large spoon stir in rainbow sprinkles. Roll dough into 1-inch balls and place on a large baking sheet covered with wax paper. Place dough balls in freezer for 10 minutes.
While dough is chilling, melt white chocolate in a double boiler², or in the microwave in 30 second increments, stirring each time. (See tips for melting chocolate here.) Dip truffle balls in melted white chocolate using toothpicks or a fork. Return to wax paper and immediately sprinkle the tops with rainbow nonpareils.
Let truffles coating harden in the fridge for 20 minutes. Store in an airtight container for up to a week.
A hand mixer may be used in place of a food processor.