Strawberry-Lemonade Donut Truffles


Strawberry-Lemonade Donut Truffles

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    "Is It Cake?" 2022 Netflix champion Andrew Fuller has concocted the ultimate dessert mashup using Hy-Vee donuts and truffles. Similar to cake pops, these realistic-looking lemons are fun to make and tasty, too!

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    Servings and Ingredients

    Serves 40
    2 (10-oz.) pkg. white vanilla-flavored melting wafers
    ½ tsp. pure lemon extract
    4 or 5 drops Hy-Vee yellow food coloring
    ⅔ c. Hy-Vee light corn syrup
    1 c. Hy-Vee salted butter, softened
    2 ¼ c. Hy-Vee powdered sugar
    1 Wonderful seedless lemon, juiced (about 1 Tbsp.)
    1 ½ tsp. heavy whipping cream
    ¼ tsp. pure lemon extract, optional
    6 Hy-Vee Bakery glazed strawberry-lemonade cake donuts
    Hy-Vee powdered sugar, for dusting
    Wonderful seedless lemon, washed and dried; for decorating
    Hy-Vee yellow food coloring, for decorating
    Hy-Vee green food coloring, for decorating
    Hy-Vee baking cocoa, for decorating

    Things To Grab

    • Large baking sheet
    • Large microwave-safe bowl
    • 1-cup microwave-safe glass measuring cup
    • Silicone spatula
    • Large mixing bowl
    • Electric mixer with whisk attachment
    • Parchment paper
    • Pastry brush


    1. For modeling coating, line a large baking sheet with plastic wrap; set aside. Microwave vanilla-flavored melting wafers in a large microwave-safe bowl on HIGH at 30-second intervals until melted, stirring each time. Stir in lemon extract and enough yellow food coloring to tint to desired yellow color.  (If storing donut truffle for more than 1 day, lightly tint melted mixture. The color will darken during storage.) Set melted wafer mixture aside.

    2. Heat corn syrup in a 1-cup microwave-safe glass measuring cup on HIGH for 20 to 25 seconds or until warm. Fold heated corn syrup into melted wafer mixture with a silicone spatula until mixture begins to form a mass and does not stick to the spatula. Do not overmix. Transfer mixture onto center of prepared baking sheet; wrap mixture with the plastic wrap. Let stand at room temperature for 1 hour.

    3. Meanwhile, for buttercream frosting, place butter in a large mixing bowl. Beat with an electric mixer, fitted with a whisk attachment, on low for 30 seconds. Increase to medium-high; beat for 4 minutes.

    4. Turn mixer off; add powdered sugar, lemon juice, whipping cream and, if desired, lemon extract. Beat on low for 1 to 2 minutes or just until combined. Increase to high; beat for 5 minutes.

    5. For donut truffles, wearing disposable gloves, if desired, crumble donuts into a large bowl. Using your hands, mix in buttercream frosting, a few heaping spoonfuls at a time, until mixture becomes doughlike and holds together. Cover and refrigerate for 30 minutes.

    6. Line a baking sheet with parchment paper. Shape chilled donut mixture into 40 small football shapes to resemble lemons, using 2 Tbsp. for each. Place on prepared baking sheet.

    7. To decorate like lemons, dust a clean flat surface with powdered sugar. Unwrap and knead the modeling coating until it is soft and pliable. If necessary, microwave on HIGH at 5- to 10-second intervals until softened and pliable, slightly kneading each time. On a lightly powdered sugar dusted work surface, roll modeling coating with a rolling pin to 1/4 in. thickness.

    8. Cut modeling coating into 40 (3-in.-sq.) pieces. Shape 1 piece of modeling coating around each donut truffle. Bring edges of modeling coating underneath the donut truffle and pinch off excess; press modeling coating around truffle to cover.

    9. To emboss a lemon-like texture, gently press the peel of a lemon onto the modeling coating of the wrapped truffle. If desired, use a toothpick to add more defined “pores” to the outer surface.

    10. Brush or rub a small amount of yellow food coloring onto the surface of each wrapped donut truffle to match the color of a real lemon. Using a toothpick, make a small indentation at one end of each donut truffle to look like the stem end. To look like the blossom end, lightly brush green food coloring on the opposite end with the tip of a brush or your fingertip; lightly tap cocoa power over green coloring.

    11. To store, cover and refrigerate up to 1 week.

      Hyvee Culinary Expert Tip
      Nutrition facts cannot be accurately calculated for recipes using Hy-Vee Bakery ingredients.
      Hy-Vee Test Kitchen