Name: Red Velvet Cake Pops
Total time: 1 h
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; 200g BAM white chocolate; 2-3 tbsp vegetable oil (sunflower, etc.); shredded coconut

Ingredients:

for the sponge cake:

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

for the cream:

100g mascarpone cheese
30g powdered sugar

For chocolate glaze:

200g BAM white chocolate
2-3 tbsp vegetable oil (sunflower, etc.)
shredded coconut

Instructions:

preparation process:

Preheat the oven to 165 °C.

Sift the flour, cocoa, soda, baking powder and salt into a large bowl. Mix well.

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.

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.

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.

Bake for 20-22 minutes, or until a toothpick inserted has no uncooked batter on it.

Leave the baked cupcakes in the baking tray for another 2 minutes, then transfer to a cooling rack.

Transfer the cooled cupcakes to a bowl, remove the baking sheets and crush them until you have crumbs.

Gradually add the mascarpone cheese and powdered sugar, stirring and kneading constantly in between.

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.

Form the mixture into balls with your hands, cover with clingfilm and place in the fridge for 15 minutes.

In the meantime, melt the white chocolate over a low heat. Add the oil a tablespoon at a time whilst stirring constantly.

Take the cooled balls out of the fridge.

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.

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).

Stack the Cake Pops upright in the jar, making sure they do not touch each other, and sprinkle them with shredded coconut.

Refrigerate and serve!

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.

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa Powder, 500 g

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White Chocolate Drops, 500g

11,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Ingredients:

for the sponge cake

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

for the cream:

100g mascarpone cheese
30g powdered sugar

For chocolate glaze

200g BAM white chocolate
2-3 tbsp vegetable oil (sunflower, etc.)
shredded coconut

Instructions:

preparation process

	Preheat the oven to 165 °C.
	Sift the flour, cocoa, soda, baking powder and salt into a large bowl. Mix well.
	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.
	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.
	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.
	Bake for 20-22 minutes, or until a toothpick inserted has no uncooked batter on it.
	Leave the baked cupcakes in the baking tray for another 2 minutes, then transfer to a cooling rack.
	Transfer the cooled cupcakes to a bowl, remove the baking sheets and crush them until you have crumbs.
	Gradually add the mascarpone cheese and powdered sugar, stirring and kneading constantly in between.
	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.
	Form the mixture into balls with your hands, cover with clingfilm and place in the fridge for 15 minutes.
	In the meantime, melt the white chocolate over a low heat. Add the oil a tablespoon at a time whilst stirring constantly.
	Take the cooled balls out of the fridge.
	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.
	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).
	Stack the Cake Pops upright in the jar, making sure they do not touch each other, and sprinkle them with shredded coconut.
	Refrigerate and serve!
	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.

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Red Velvet Cake Pops

Ingredients: