Red Velvet Cake Pops
Makes 10 red velvet cake pops The first part of this recipe is identical to my recipe for red velvet cupcakes for two.
1/3 cup plus 1 tablespoon flour
2 teaspoons unsweetened cocoa powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup canola oil
1/4 cup sugar
2 tablespoons buttermilk
1 egg white
1 teaspoon red food coloring
1/4 teaspoon vanilla extract
1/8 teaspoon white vinegar
For the rest:
3 ounces cream cheese, softened
1/2 cup powdered sugar
12 oz. almond bark (or white chocolate), for coating
In a cupcake tin, place 4 cupcake liners on the outside edge.
Preheat the oven to 350-degrees F, and gather all ingredients.
In a small bowl, sift together the flour, baking soda, salt and cocoa powder. In another bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer. Slowly add the dry ingredients to the wet
Divide the batter between the four cupcake liners and bake at 350° for 20-22 minutes until a cake tester comes out clean.
Let cool completely on a wire rack.
When cool, crumble the cupcakes into crumbs. In a bowl, mix the softened cream cheese and powdered sugar. Add the crumbs and stir very well.
Scoop a heaping tablespoon of the mixture into your hands and then roll into balls. Place the balls on a plate and refrigerate at least 4 hours.
To make the coating, chop the almond bark into 1″ chunks and place in a bowl. Heat on medium power in the microwave in 30-second intervals, stirring in between until melted.
Dip each ball into the coating quickly, using a fork to turn, then let them dry on a piece of wax paper. Can be made 3 days ahead of time and stored in the fridge.
*Recipe is easily doubled and baked in a 6″ round cake pan to make 20 truffles.