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Red Velvet Cake Pops are a delightful twist on the classic red velvet cake, presented in a fun and portable form. These bite-sized treats are perfect for parties, gatherings, or as a sweet indulgence any time of the day. With a rich red velvet cake base, creamy frosting, and a coating of smooth chocolate, these cake pops are sure to impress both kids and adults alike. Follow this easy recipe to create your own batch of irresistible Red Velvet Cake Pops.
Ingredients:
For the Red Velvet Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 4 oz (115g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
For Assembling the Cake Pops:
- 12 oz (340g) white or dark chocolate, chopped
- Cake pop sticks or lollipop sticks
- Sprinkles or decorations (optional)
Instructions:
Prepare the Red Velvet Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the egg, vegetable oil, vanilla extract, buttermilk, red food coloring, and white vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before proceeding.
Make the Cream Cheese Frosting:
- In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until well combined and fluffy.
Assemble the Cake Pops:
- Crumble the cooled red velvet cake into fine crumbs using your hands or a fork.
- Add about ¾ cup of cream cheese frosting to the cake crumbs and mix until the mixture holds together like a dough.
- Roll the cake mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet.
- Insert a cake pop stick into each ball, then refrigerate the cake pops for about 30 minutes to firm up.
Coat the Cake Pops:
- Melt the white or dark chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth.
- Dip each cake pop into the melted chocolate, ensuring it’s evenly coated. Tap off any excess chocolate.
- If desired, decorate the cake pops with sprinkles or other decorations while the chocolate is still wet.
- Place the coated cake pops upright in a cake pop stand or a piece of foam to allow the chocolate to set.
Enjoy!
- Once the chocolate coating has hardened, your Red Velvet Cake Pops are ready to be enjoyed! Serve them at room temperature and indulge in these delightful treats.
Storage:
- Store any leftover cake pops in an airtight container in the refrigerator for up to 3-4 days. Bring them to room temperature before serving for the best taste and texture.
These Red Velvet Cake Pops are sure to be a hit at any occasion, from birthday parties to holiday gatherings. Enjoy the delicious combination of red velvet cake, creamy frosting, and chocolate coating in every bite!
