Red Velvet Truffles

Red Velvet is one of the most popular flavours for cakes and cupcakes, probably due to it’s decadence and amazing flavour. Sometimes guilt kicks in, and it’s hard to convince yourself it’s worth an entire slice of cake. Enter: Red Velvet Truffles. These bite sized balls of delight are small enough to indulge in guilt-free. This recipe is built for 10 truffles, the perfect amount to share with friends and family. Double the recipe to bring a few batches to your summer picnic.


In a cupcake tin, place 4 cupcake liners on the outside edge.

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.

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