Finally I am done with my Red Velvet Cake Pops!
They taste amazing! But they also take a lot of time. (it took about 8 hours without the waiting time) As I already told you, the dough makes awesome muffins so you can just stick to that if you don’t have that much time!
If you want them to be truly red (not pink) just find a store in your area that sells baking goods, they usually have powdered food colouring which is much better than the colouring you get at normal supermarkets.
2 tsp baking powder
1/2 tsp. cocoa
core of one vanilla pod
red food colouring
70g cream cheese
3 tbsp. milk
about 250g white couverture
Pre-heat the oven to 180 degrees (C)
Mix butter, sugar and vanilla core in a bowl until it’s a bright and creamy mixture. Mix in one egg at a time, make sure the first one is all blended in before adding the second. Add flour, baking powder and cocoa. At last add milk and food colouring and mix until the whole dough is red and fluffy.
Prepare a muffin tray with 12 troughs and fill in the dough. If you are just making muffins you can just fill every trough with about 2 tablespoons of dough, put a piece of white chocolate on it and cover it with 1 more tablespoon of the dough.
Bake for 20–25 minutes.
Let the muffins cool down for at least a few hours or overnight.
Crumble the cooled muffins into a bowl. (I think it’s the easiest way to grind them between your hands) Put aside 2 tablespoons of crumbs.
Add milk and cream cheese and knead it into the crumbs until it feels like a smooth dough. Mould small balls with about 2,5 cm diameter. Put them in the fridge for one hour.
Melt couverture. Put the balls on the wooden picks. Cover each cake pop with couverture and let it drain. Decorate with sugar pearls and leftover crumbles. And again they need to dry a few hours.
I hope you like them as much as I do because even if it took so long it was quite fun to make them! :)
Thanks to rock the kitchen who posted this recipe!