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
·
3 ounces cream cheese, softened
·
1/2 cup powdered sugar
·
12 oz. almond bark (or white chocolate), for coating
Instructions:
In a cupcake
tin, place 4 cupcake liners on the outside edge.
Credit: http://www.dessertfortwo.com/red-velvet-truffles/
In a medium
bowl, sift together the flour, baking soda, salt and cocoa powder.
In another
bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye,
vinegar, and vanilla using an electric mixer.
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.
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.
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.