What’s better than red velvet cake? How about red velvet {cake} truffles you can just pop in your mouth? Wouldn’t these look gorgeous on your holiday platters? Great cookie exchange idea, too!
Today I have a special guest blogger on my page. Please meet my youngest daughter, Josie!
My name is Josie and An Affair from the Heart is my mom’s website and this week I am guest posting! When I saw the talk about me guest posting on her instagram account I was SO excited! If you don’t know I also have a love of cooking. I love to do anything involving food!
I asked my mom about what I would have to do to guest post she said I would have to pick a recipe, make it , take pictures of it ,edit the pictures, and type up the blog post. I have seen my mom do all of these things before. I have even helped her with them but I had never done it all by myself! I was excited and a little nervous. (But here I am doing it, right??? 🙂 )
So, I went on Pintrest and looked at recipes. I found a recipe for red velvet truffles, and knew I HAD to make it! Not only because they looked DELICIOUS, but because I think you could have a nice time making these truffles with your family for Christmas!
This recipe is very fun, and easy to make. A little secret though, one of the reasons I chose this recipe is that I got to use the sifter! I LOVE that thing!
I had made cake pops before and they turned out VERY messy. These truffles are similar but they don’t have a stick, and they aren’t messy!
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Red Velvet Truffles
These red velvet truffles are a bite sized red velvet treat! Perfect for entertaining or on your holiday platters! Level of difficulty: Easy
Ingredients
- For the Truffle:
- 1/3 + 1 T flour
- 2 t. unsweetened cocoa
- 1/8 t. baking soda
- 1/8 t salt
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 2 T buttermilk
- 1 egg white
- 1 t red food coloring
- 1/4 t vanilla
- 1/8 t white vinegar
- 3 ounces cream cheese
- 1/2 cup powdered sugar
- ---
- For the Coating:
- 12 ounces almond bark
Instructions
Preheat oven to 350 degrees.
Place 4 cupcake liners on the outside edge of a cupcake tin.
Sift together flour, baking soda, salt and cocoa powder, set aside.
In a mixer bowl, beat together the oil, sugar, buttermilk, egg white, red food coloring, vinegar, and vanilla.
Slowly add in the dry ingredients to the wet ingredients, mix to combine. Divide the batter between the four liners and bake at for 20-22 minutes until a cake tester/toothpick comes out clean. Let cool completely on a wire rack.
After cooling, crumble the cupcakes into a bowl, set aside. In another bowl, mix the softened cream cheese and powdered sugar. Add the crumbs and combine 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 four hours.
Prepare the coating by chopping the almond bark into 1" chunks and placing in a microwave safe bowl. Heat on medium power for 30-second intervals, stirring in between until melted. Dip each ball into the coating quickly, using a fork to turn. Let them dry on a piece of wax paper. Can be made 3 days ahead of time and stored in the fridge.
***Recipe is easily doubled and baked in a 6" round cake pan. ***
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 110
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I thought I would share with you a couple of my favorite recipes on my Mom’s blog:
Shrimp and Salmon with Lemon Caper Sauce
Porcupine Meatballs
Bubblicious Bubblegum Cupcakes with Bubblegum ButterCream Frosting
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Thanks <3 Josie
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Terra says
Fabulous Josie!!! The truffles do look delicious and would be perfect for the holidays! You rocked out this post:-) Hugs, Terra
Josie Kenkel says
Aww Thanks Terra!!! 🙂
Aunt Carol says
Good job Josie, love that you are a mini your mom. You’ll have your own blog before you know it. Love you
Michaela Kenkel says
Aunt Carol, Love my MINI ME!! She sure will have her own webpage some day!! I just KNOW it!
KC the Kitchen Chopper says
Josie, you are adorable. Good job with the baking. They looks so delish. I think it’s so cool that you love the sifter. That means there’s more baking in your future! Keep up the good work and I look forward to your future posts! 🙂
Josie Kenkel says
Thanks SO MUCH KC!!!!
Joanne T Ferguson says
G’day and well done! Great job! These look great and sharing the love for you!
Cheers! Joanne
Josie Kenkel says
Thanks, Joanne!
Josie Kenkel says
THANK YOU for all of the sweet comments everyone!!!
Kellie hoffmann says
Kacie and I think these look sooo yummy! Good job, Josie!
Michaela Kenkel says
Kellie and Kacie, Thanks so much! She had a GREAT time making and blogging them! 🙂
Joanne says
This is a terrific post Josie. You did a fabulous job, your photos are awesome and they red velvet truffles look so delicious I can’t wait to try them.
Kris says
Josie, These look perfect! I agree with on cake pops being to messy, so I will definitely remember your recipe when I get to my Christmas baking! Looking forward to see you back again for another guest post!
Erlene says
These look wonderful. Great job. Would love if you came and shared this on two great link-ups – the Merry Monday Link Party tonight at 6pm PST and our Ultimate Cookies & Goodies Party too.
Michaela Kenkel says
My pleasure!! On my way! 🙂
Nicole Neverman says
These truffles look amazing, Josie! You have done such a fantastic job. Your pictures are so great. Things like this can be really hard to photograph. You are definitely a natural both in the kitchen and with a camera 🙂 I cannot wait to try your truffles, and keep up the amazing work!
Rachel says
Having lived in the south for a decade, I love a good red velvet cake. I love the almond bark twist. Sounds so delicious and I cannot wait to try these. Thanks for sharing on Merry Monday. Pinning.
Michaela Kenkel says
My pleasure! 🙂
Melanie says
Have you tried freezing these? I would like to make some in advance to assemble cookie trays later for gifts.
Michaela Kenkel says
I haven’t tried it. I would think it would be fine? If you’re concerned about the almond bark, you could make the cake part, freeze them, and then defrost and dip them before you gift them?