red velvet cake truffles | gluten-free | natural

red velvet cake truffles

These poppable, delectable Love Day treats are the perfect dessert after a romantic meal.

MAKES: 16-20 CAKE TRUFFLES
Prep Time: 40 minutes
Cook Time: 30 minutes

Ingredients

INGREDIENTS
½ cup butter (room temp)
1 ½ cup organic sugar
2 eggs
1 tsp vanilla
2 Tbsp cocoa powder
2-3 Tbsp ColorKitchen Red Velvet color (11-13 grams)
1 tsp salt
1 tsp baking powder
2 ½ cups flour
1 cup buttermilk
1 Tbsp vinegar
12 oz white chocolate candy melts
16-20 straws or lollipop sticks
1 styrofoam board

red velvet cake truffles

Directions

Heat oven to 350 degrees. Butter two 9-inch cake pans and lightly dust with cocoa powder.

Mix butter, sugar, eggs and vanilla.

In a separate bowl mix dry ingredients: flour, red velvet powder color, cocoa powder, baking powder and salt.

Add vinegar to buttermilk.

Slowly add dry blend into butter mixture along with buttermilk/vinegar.

Divide batter evenly between the two pans. Place pans on the middle rack of the oven. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes

Empty the cake pans into a large bowl.  Use a fork or your hands to break up the cake and mash it into a dough.  Form the dough into 16-20 smooth 2 tablespoon- sized balls.  Place the balls in the fridge for 10 minutes

Place the white chocolate melts in a microwave-safe cup or bowl.  Microwave in 30-second increments, mixing after each increment, until completely melted.

Insert a straw or lollipop stick into one of the cake balls.  Dip the ball into the melted white chocolate to coat.  Push the cake pop stick into a styrofoam block to dry in an upright position.

Repeat with all of the cake balls.  Allow the balls to dry for at least 1 hour.