Gluten Free Red Velvet Cake Pops

This page may contain affiliate links. See my disclosure for more information. Thank you for supporting Flippin' Delicious!

I told you this was coming.

Gluten-free Red Velvet Cake Pops, made from the best cake ever. Sweet and moist red velvet cake enveloped in crunchy chocolate, and SPRINKLES! www.flippindelicious.com


Cake pops are such a fun and festive way to eat cake. Cake and frosting mixed together and coated in chocolate give you the perfect bite. The chocolate on the outside crunches as it breaks to reveal the brilliant inside. The cake center is soft, moist, sweet, and in this case red velvet.

Gluten-free Red Velvet Cake Pops, made from the best cake ever. Sweet and moist red velvet cake enveloped in crunchy chocolate, and SPRINKLES! www.flippindelicious.com

Any food on a stick is more fun anyways. Hot Dog on a Stick? Lollipops, popsicles… So we can’t eat all of those foods but bottom line, it is lots of fun to eat something off of a stick.

Gluten-free Red Velvet Cake Pops, made from the best cake ever. Sweet and moist red velvet cake enveloped in crunchy chocolate, and SPRINKLES! www.flippindelicious.com
Gluten-Free Red Velvet Cake Pops

by Brianna Hobbs
Prep Time: 1 hour
6060060

Ingredients (1 – 1 1/2 dozen cake pops)
  • 1/2 recipe gluten-free red velvet cake baked and crumbled
  • 2 oz (1/4 c) butter, softened
  • 4 oz (1 c) powdered sugar
  • 1 Tbs cream
  • 1 tsp vanilla extract
  • Almond Bark for dipping (I used about 4 squares)
  • Sprinkles for decorating
  • Popsicle sticks, lollipop sticks, or paper straws
Instructions
In a stand mixer, or in a bowl with electric beaters, whip the butter until it is fluffy and very light in color, about 5 minutes.
Add the powdered sugar, cream, and vanilla and beat for an additional 3 minutes or until it is smooth, fluffy, and creamy.
Set aside some of the frosting, about 2 Tbs or so. Add the crumbled cake to the frosting and mix together until you have a smooth dough. This will form the centers of your truffles. Depending on how moist your cake is, the humidity, etc. you may need more frosting, or less. If the dough is still way to dry, add the reserved frosting. If it is too wet, add more cake. You want a stiff dough that rolls into balls easily. If it is too soft it can be harder to keep everything from falling apart.
Roll the dough into balls using 1-2 Tbs and chill until you are ready to dip.
Melt the almond bark by the manufacturer directions.
Dip the tip of each stick into the almond bark and then insert it into each cake pop. Dip the cake pop into the almond bark to coat it in chocolate, and then carefully let the excess drip off, tapping your hand, not banging the stick on the bowl.
Stand the cake pop up by inserting the stick into foam, or I used my parfait glasses stuffed with paper to keep them from slipping.
Sprinkle with sprinkles before the chocolate sets up.
Powered by Recipage

Notes:
For tips on dipping visit these tutorials by Crazy For Crust and Pint Size Baker. They are the candy and cake pop dipping queens!

Comments

    • flippindeliciousflippindelicious says

      Hi Lisa! That should work fine. You might need a little less than 1 tablespoon of soymilk because it is thinner than cream.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge