Recipe || Red Velvet Cake Pops

Posted on May 14, 2013

Cake Pops my be a flash in the pan trendwise, but whatever, they are delicious! And they make for great presents. If you put them in some plastic and tie them up with some ribbon they’ll be a gift that’s delicious and memorable.

(Chocolate drizzle? Yes please!)

Red Velvet Cake Pops:

Ingredients:

For cake:

2 large eggs

2 cups of sugar
2 1/2 cups of all-purpose flour
1 cup of buttermilk
1 1/2 cups of vegetable oil
2 1/2 teaspoons of vanilla
5 teaspoons of unsweetened cocoa powder
1 teaspoon of red food coloring
1 tablespoon of distilled white vinegar
1 teaspoon of baking soda

For frosting:

One 2 pound bag of powdered sugar
1/2 cup of heavy whipping cream
8 oz. of cream cheese
1/2 cup of butter
2 teaspoons of vanilla

Plus dipping chocolate for coating and any desired decorations

(Ugh I could go for 100 red velvet cakes right now.)

Instructions:

Preheat the oven to 350. Grease your cake pan. Stir together all your cake mix ingredients very, very well. Pour your batter into your cake pan and bake for 15 minutes.

After 15 minutes remove the cake from the oven and set in onto the counter to cool. Cut your cake into 4 to allow it to cool faster. Let it sit for another 15 minutes.

After the cake has sat for 15 minutes, crumble it up onto a large plate. Crumble it finely. Allow that to continue to cool, and let the crumbs sit for another 15 minutes.

While the cake crumbs are cooling make your frosting. Beat butter and cream cheese together until very creamy. Then mix in powdered sugar, vanilla and heavy cream. Beat until thick and thoroughly combined.

Then pour the crumbs into a bowl and add your frosting to it. Stir until thoroughly combined. You’re really going to just have to use your fingers! Then roll your mix into 1 1/2 tablespoon sized balls. Put them on a plate, cover the plate and put them in the freezer for 10 minutes.

(So many cake pops!)

While the cake is in the freezer, melt about 1/4 cup of you chocolate coating. When the 10 minutes are up take the cake out of the freezer. Dip the tip of your sticks in the chocolate before putting them in the cake ball. This helps the cake stay secure to your stick. Lay them down on your plate, cover, and put them into the freezer again. For 15 minutes this time.

Melt all your chocolate and prepare your sprinkles. When freezer time is up, dip them straight up and down into the chocolate. Don’t twirl them or they may fall off the stick. The chocolate shouldn’t be too thick. You should be able to tap the excess off. I also use the back of the spoon to smooth out any noticeable lumps. Decorate quickly before the chocolate starts to set.

Let the cake pops set by putting them down upright. Sticking them into a foam block, for example.