Red velvet cake is one of those worlds mysteries of decadent cakes... so chocolaty yet bright red! So though I had an order for a dozen red velvet cupcakes but for some reason when I made this batch (vegan I might add) I had a ton of batter extra! And well knowing me, I just don't throw things out!
A whole ton of red is used I might add... you may want to buy an extra red food coloring if you want your to look this vibrant! That color doesn't make it's way onto the plate naturally I can tell you that!
So we experimented and make some Bakerella inspired red velvet truffles by using our own cake recipe, white chocolate chocolate for the coating, red sanding sugar for decoration and instead of cream cheese frosting I just used straight up cream cheese. I have always used just cream cheese for all of my truffles because I think theres enough sweetness in the cake itself that the extra salt and tang makes it super delicious! If you really want to take it one step further even, try sprinkling some fleur de sel or sea salt on them as they are drying- its sure to satisfy the food craving of any salty sweet lover!. I contemplated making a red drizzle for over them but I went the sugar route this time :D
And last but VERY not least... we also made a few extra cupcakes and decided it would be such a fun idea to serve in a beautiful wine glass layered with dollops of cream cheese frosting for a small sit down dinner party! Super easy and so classy and elegant looking! Happy baking! I will come back and post the vegan version of these delicious recipes!