Wednesday, October 8, 2014

Red Velvet Truffles

My sister-in-law is getting hitched on Saturday!

She loves red velvet cake, so I knew that as part of her bachelorette party gift, I would make her some Red Velvet Truffles.

These are super fun and totally delicious.

I made a variation of these for Christmas last year, but I was out of red food coloring, so they became Green Velvet Truffles.  Just as tasty, but with a variation on the festive flair.

This recipe requires you to make 4 cupcakes, then crumble them up with cream cheese and powdered sugar to make the truffle base.  A bit of an extra step compared to normal, but I promise it is worth it!

Red Velvet Truffles


1/3 c. plus 1 Tbs flour
2 tsp cocoa
1/8 tsp bakíng soda
1/8 tsp salt
1/4 c. oíl
1/4 c. sugar
2 Tbs buttermílk
1 egg whíte
1 tsp red food coloríng
1/4 tsp vanílla
1/8 tsp whíte vínegar

3 oz. cream cheese (softened)
1/2 c. powdered sugar

12 oz. white chocolate


Preheat oven to 350.

Combine all ingredients for the cupcakes, and pour into 4 cupcake liners placed in the outer edge of the cupcake pan.

Bake 20 minutes.

Let cupcakes completely cool.

Using a hand mixer, combine cream cheese and powdered sugar.  Crumble cupcakes into mixture and mix thoroughly.

Form teaspoon-sized balls and place on a lined cookie sheet.

Freeze 2 hours.

Melt white chocolate in a double-boiler.  Dip each truffle in the white chocolate, shake off the excess and return to cookie sheet.

Refrigerate the truffles until serving.


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