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Red Velvet Cake Pops

  • (1)
  • Preparation time: 1 h
  • Difficulty:
  • Number of ingredients: 18
red velvet cake pops

The luscious Red Velvet Cake Pops consist of a sweet cocoa sponge topped with BAM white chocolate and coconut. 


Cake pops are cute little cakes on a stick that are becoming more popular by the day. Their cute exterior makes them really special, and they are loved by children and adults alike. See also the recipe for chocolate cake pops with Baileys.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Red Velvet Cake Pops

  • Preparation time: 1 h
  • Difficulty:
  • Number of ingredients: 18

Ingredients:

  • 100g wheat flour
  • 10g BAM cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 33g olive oil (I don't recommend sunflower oil as it leaves a different taste)
  • 1 medium egg
  • 90g sugar
  • 1 pump BAM vanilla paste
  • 20g liquid yoghurt
  • 75g milk
  • 1/2 teaspoon vinegar
  • 1 tablespoon red food colouring
  • 100g mascarpone cheese
  • 30g powdered sugar

Instructions:

1. Step Preheat the oven to 165 °C.
2. Step Sift the flour, cocoa, soda, baking powder and salt into a large bowl. Mix well.
3. Step In a separate bowl, whisk together the oil, sugar and egg. Stir well to form a smooth mixture. Add the vanilla paste, yoghurt, milk and vinegar. Mix and finally add the colouring. Stir until the colouring is evenly incorporated.
4. Step Add the dry ingredients to the wet ingredients in thirds. Do not mix all the dry ingredients at once as lumps may form. Mix until a smooth mixture is formed.
5. Step Prepare a muffin tray and line it with baking paper. Fill the muffin tin up to 3/4 of the height of the muffin tin.
6. Step Bake for 20-22 minutes, or until a toothpick inserted has no uncooked batter on it.
7. Step Leave the baked cupcakes in the baking tray for another 2 minutes, then transfer to a cooling rack.
8. Step Transfer the cooled cupcakes to a bowl, remove the baking sheets and crush them until you have crumbs.
9. Step Gradually add the mascarpone cheese and powdered sugar, stirring and kneading constantly in between.
10. Step The resulting batter should be sticky enough to form into balls. However, it must not stick to your hands. If it is too dry, crumbles and you cannot form the balls, add a teaspoon of mascarpone cheese. If it is too wet, you can add a tablespoon of coconut or powdered sugar.
11. Step Form the mixture into balls with your hands, cover with clingfilm and place in the fridge for 15 minutes.
12. Step In the meantime, melt the white chocolate over a low heat. Add the oil a tablespoon at a time whilst stirring constantly.
13. Step Take the cooled balls out of the fridge.
14. Step Dip the tip of a stick in the melted chocolate and insert it into the ball. Insert about 1 cm of the stick into the ball. Repeat with all the balls and allow the chocolate to set.
15. Step Once the chocolate has set, cover the whole balls with chocolate. You can either just dip the ball into the jar of chocolate or hold it over the jar and pour the melted chocolate over the ball. Once the ball is completely covered, grasp the stick at the top, as close to the ball as possible, and tap it lightly on the rim of the jar to drain off the excess chocolate (you need to be gentle here, if you do this too quickly and too roughly, the ball may fall off the stick).
16. Step Stack the Cake Pops upright in the jar, making sure they do not touch each other, and sprinkle them with shredded coconut.
17. Step Refrigerate and serve!
18. Step Cake Pops can also be kept in the freezer. Wrap the hardened Cake Pops in cling film - one at a time - and store in the freezer for up to 3 months. Before eating, place the frozen Cake Pops on the counter and leave for 5-10 minutes to thaw.

Order ingredients with a 10% discount:

Premium BAM baking products.

Discount on products used in the recipe - 10%:
-3,37 €
Total:
30,33 €
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