Description
Cake too dry? These cake bites have your back.
Ingredients
Units
Scale
- 1 recipe scratch red velvet cupcakes, or prepared & cooled red velvet box mix
- 1–2 TB cream cheese frosting
- 12 oz candy coating wafers or white chocolate
- sprinkles for decoration
Instructions
- Crumble the cake into the bowl of a stand mixer and use the paddle attachment to mix on low speed to form even crumbs. Stop the mixer and add 2 TB of cream cheese frosting to start. Beat on low speed until all the frosting is incorporated.
- Test to see if the cake mixture has reached the right consistency by packing it between your palms/fingers. If it packs well and you are able to roll it into a ball without it breaking, then stop adding frosting. But if it crumbles easily, continue adding frosting by tablespoon until you reach the right consistency.
- Using a small cookie scoop (1 TB size), portion out the cake bites, roll them until they are smooth and place on a parchment paper lined baking sheet. Chill for 2 hours. Once the cake bites have chilled, melt the candy coating/white chocolate in a microwave safe bowl. Start by 30 second intervals at 50% power, stirring well between each one until all the wafers have melted and are smooth.
- Remove the sheet of cake bites from the fridge and begin coating them in the chocolate. Use a fork or dedicated dipping tool to gently submerge each cake bite fully into the chocolate/coating. Gently tap the fork/tool on the edge of the bowl to shake the excess coating from each cake bite before transferring them to the lined baking sheet. Add the sprinkles before the chocolate sets. Repeat for the remaining cake bites and allow the coating to set.
Nutrition
- Serving Size: 1 cake pop
- Calories: 297
- Sugar: 13.4 g
- Sodium: 171.4 mg
- Fat: 14.2 g
- Saturated Fat: 6.8 g
- Trans Fat: 0 g
- Carbohydrates: 38.9 g
- Fiber: 0.8 g
- Protein: 3.8 g
- Cholesterol: 32 mg