Description
Delightfully rich and creamy Red Velvet Cake Pops made from scratch using classic ingredients and coated with smooth white chocolate for a perfect bite-sized treat. These cake pops are easy to prepare and ideal for parties or special occasions.
Ingredients
Scale
Dry Ingredients
- 1/3 cup plus 1 tablespoon flour
- 2 teaspoons unsweetened cocoa powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
Wet Ingredients
- 1/4 cup canola oil
- 1/4 cup sugar
- 2 tablespoons buttermilk
- 1 egg white
- 1 teaspoon red food coloring
- 1/8 teaspoon white vinegar
- 1/4 teaspoon vanilla extract
For the Filling
- 3 ounces cream cheese, softened
- 1/2 cup powdered sugar
For the Coating
- 12 oz. almond bark (or white chocolate), for coating
Instructions
- Preparation: Preheat the oven to 350°F. Line a cupcake tin with 4 cupcake liners placed around the outside edge. Gather all the ingredients to have them ready for use.
- Mix Dry Ingredients: In a small bowl, sift together the flour, baking soda, salt, and cocoa powder ensuring no lumps remain for an even batter.
- Mix Wet Ingredients: In a separate bowl, use an electric mixer to beat together the canola oil, sugar, buttermilk, egg white, red food coloring, white vinegar, and vanilla extract until well combined and smooth.
- Combine Batter: Gradually add the sifted dry ingredients to the wet mixture, mixing slowly to incorporate all components evenly without overmixing.
- Bake the Cupcakes: Divide the batter evenly among the 4 cupcake liners. Bake at 350°F for 20-22 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and allow to cool completely on a wire rack.
- Make Cake Mixture: Once cool, crumble the cupcakes into fine crumbs. In a mixing bowl, combine softened cream cheese and powdered sugar, then add the cake crumbs and stir thoroughly until the mixture is uniform.
- Form Cake Balls: Scoop heaping tablespoons of the cake mixture and roll into balls with your hands. Place the balls on a plate and refrigerate for at least 4 hours to firm up.
- Melt Coating: Chop the almond bark into 1-inch chunks. Place in a microwave-safe bowl and heat on medium power in 30-second intervals, stirring between each, until completely melted and smooth.
- Coat Cake Pops: Using a fork, dip each chilled cake ball quickly into the melted almond bark, turning to coat all sides evenly. Place each coated ball on wax paper to dry.
- Storage: The cake pops can be made up to 3 days in advance and stored in the refrigerator until ready to serve.
Notes
- The recipe can be easily doubled and baked in a 6-inch round cake pan to yield approximately 20 truffles.
- Make sure the cake balls are well chilled before dipping to ensure the coating sets properly.
- Use white chocolate almond bark for a smooth, glossy finish but you can substitute with any white chocolate coating.
- Store the cake pops in an airtight container in the refrigerator to maintain freshness.
Nutrition
- Serving Size: 1 truffle (approx. 40g)
- Calories: 160 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
