Red Velvet Cake Balls from Dessert for Two

This recipe is based on the one from the website Dessert for Two.

Can be made 3 days ahead of time and stored in the fridge.

INGREDIENTS

For the cake
1/3 cup plus 1 Tbl flour
2 tsp unsweetened cocoa powder
1/8 tsp baking soda
1/8 tsp salt
1/4 cup canola or similar oil
1/4 cup sugar
2 Tbl buttermilk
1 egg white
1 tsp red food coloring
1/4 tsp vanilla extract
1/8 tsp white vinegar

For the icing
3 oz cream cheese, softened
1/2 cup powdered sugar
12 oz. almond bark (or white chocolate), for coating


PREPARATION

1. Preheat the oven to 350-degrees F.; in a cupcake tin, place 4 cupcake liners on the outside edge.

2. In a small bowl, sift together the flour, baking soda, salt and cocoa powder. Set aside.

3. In medium bowl, use an electric mixer to beat together the oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla.

4. Slowly add the dry ingredients to the wet ingredients.

5. Divide the batter between the four cupcake liners; bake at 350° for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.

6. While cupcakes are baking/cooling, take out the cream cheese and cut into 1/4" to allow it to soften.

7. When cupcakes are cool, crumble the cupcakes into crumbs.

8. In a medium bowl, mix the softened cream cheese and powdered sugar.

9. Add the cupcake crumbs and stir very well.

10. Scoop a heaping tablespoon of the mixture into your hands, roll into balls, and place them on a plate to refrigerate at least 4 hours.

11. To make the coating, chop the almond bark into 1" chunks and place in a bowl.

12. Heat on medium power in the microwave in 30-second intervals, stirring in between until melted.

13. Spread out a few sheets of wax paper and dip each ball into the coating quickly, using a fork to turn; then let them dry on a piece of wax paper.