Are there any two things that are more popular than cake batter-flavored sweets and macarons? They might be the two things I see most when browsing Pinterest. And with all the Pinterest browsing I do, it was only a matter of time before I combined the two things to create cake batter macarons.
I turned to my favorite macaron recipe (by Martha Stewart of course) and just jazzed it up a bit so that they would pass as cake-batter-esq. The first key to any cake batter treat is the sprinkles. I sprinkled on a few to the tops of freshly piped macarons before they hardened (you have to leave macaroons out for at least 15 minutes so that they harden slightly).
The next key to get that cake batter flavor is the filling. Macarons by themselves don’t have a ton of flavor. I did add vanilla, but most of the flavor in macarons comes from the filling. I altered a basic butter cream recipe by adding in actual cake mix. I happen to have some left over Trader Joes French Vanilla cake mix (which is the best, btw!). I whipped up the cake mix with butter and some additional powdered sugar. I also threw in some sprinkles for good measure (they are being shy in these pictures).
I loved how these turned out. They are so stinkin’ cute, aren’t they? I found these baking cups in the pantry that are the perfect size for the little cookie. These would be perfect to make for a birthday party instead of cupcakes or cake, don’t cha think?