RED
VELVET CAKE TRUFFLES
YIELDS 10
TRUFFLES
Makes 10 truffles* The
first part of this recipe is identical to my recipe for red velvet cupcakes for
two.
60 minPrep Time
22 minCook Time
1 hr, 22Total Time
Ingredients
· 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
Instructions
1.
In a cupcake tin, place
4 cupcake liners on the outside edge.
2.
In a medium bowl, sift
together the flour, baking soda, salt and cocoa powder.
3.
In another bowl, beat
together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and
vanilla using an electric mixer.
4.
Slowly add the dry
ingredients to the wet ingredients, mixing all the while. 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.
5.
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.
6.
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.
Notes
*Recipe is easily doubled and baked in a 6" round
cake pan.
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