Red Velvet Cake Pops Recipe
Turn moist and delicious red velvet cake into a fun cake pop! Perfect for parties, on the go, or as a great snack, these fabulous red velvet cake pops are a real crowd pleaser.
Prep Time: 60 minutes
Cook time: 20 minutes
Ingredients Red Velvet Cake Pops Recipe:
• 2 ½ cups Flour
• 1 TBSP Cocoa Powder
• 1 ½ tsp Baking Soda
• ¼ tsp Salt
• 12 TBSP Butter, room temperature
• ¼ cup Shortening, softened
• 1 cup Sugar
• 1 Egg
• 1 tsp Vanilla Extract
• 1 TBSP Red Velvet Extract
• 1 TBSP Red Gel Food Coloring
• 1 cup Buttermilk
• 1 cup Chocolate Frosting
• 24 Cake Pop Sticks
Ingredients White Chocolate Coating:
• 12 oz White Melting Wafers
Ingredients Royal Icing:
• 2 Egg Whites
• ¼ tsp Cream of Tartar
• 1 tsp Almond Extract
• 2 cups Confectioners Sugar
• Blue Gel Food Coloring
• Preheat oven to 350°.
• Spray a jelly roll pan (12½” x 17½” x1″) with non-stick cooking spray; set aside.
• Sift together flour, cocoa powder, baking soda and salt in a bowl; set aside.
• Using an electric mixer, beat together butter, shortening and sugar until light and fluffy.
• Add the eggs, vanilla, red velvet extract and red gel food coloring; mixed well.
• Alternate adding half the flour mixture and buttermilk to the batter until completely combined.
• Spread the batter over the jelly roll pan, and bake for 20-22 minutes at 350° or until an inserted toothpick comes out clean.
• Allow the cake to cool completely.
• Spoon the cooled cake into a large bowl, add the chocolate frosting and mix well until you can form a ball with this mixture. You want your cake pops to be very moist and soft.
• Roll 24 cake balls; set aside.
• Line a cookie sheet with parchment paper; set aside.
• Using a double boiler, or a microwave melt the white melting wafers.
• Dip the tip of the cake pop stick into the melted white chocolate then directly into one end of the cake ball.
• Allow to cool.
• Dip the entire cake ball into the melted white chocolate and coat the entire cake ball. Place the coated ball on the parchment lined cookie sheet, and allow to dry.
• Make the royal frosting:
• In a large bowl, combine the egg whites, cream of tartar, almond extract, confectioners sugar and blue gel food coloring with a wooden spoon until smooth.
• Stripe the dry cake pops with royal icing using a #1 round piping tip to form lines. Do not overfill your piping bag. Allow the royal icing to fall naturally.
• Allow to dry before serving.
• Makes 24 servings Red Velvet Cake Pops
Here are a few tools used to make these cake pops:
• #1 Piping Tip Some people prefer a slightly thicker line, so use a 1.5 Piping Tip A more economical solution, if you plan on decorating cakes, cupcakes and cookies, is a Tips Kit.
• A Pastry Bag that is plastic, or if you prefer, Disposable Pastry Bags
• Cake Pop Sticks
• And while I didn’t mention it in the post, if you are transporting the cake pops – for say a class birthday party for children, or a bake sale, wrap your cake pops.
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