Red-Velvet Cake-Balls | Red-Velvet Truffles

Red-Velvet Cake-balls are just out of the world. They taste yummy and are visually very appealing. The strong flavour of the glorious red-velvet cup-cakes is balanced perfectly with cream-cheese frosting and also with chocolate coating.

 If you want you can coat these cake-balls with dark chocolate or milk chocolate as well. They will also taste as good as these white ones. You can make a fresh Red-Velvet Cake or Cup-Cakes to make the cake balls or you can use the left over ones. They taste the same. For me it’s a real nice way to use all the left over Red-Velvet Cup-Cakes as the efforts put in making the cup-cakes gets fully and doubly paid…

These truffles are a unique way of eating the delightful red-velvet cake in a different way with chocolate.
If you like red-velvet cake then you will surely thank me for these.


Red Velvet Cup-Cakes: 2 jumbo cup-cakes

Cream Cheese Frosting: 2 tbsp or as needed to make a firm dough. 

White Chocolate: 80 gm (for double coat) + some extra with red colour.


       1.    Take the cup-cakes and crumble them with a fork.

       2.    Add Cream-Cheese Frosting and made a bit tight dough.
       3.    Make equal sized balls and refrigerate for at least 20 minutes so that they don’t fall apart while coating.

       4.    Melt the chocolate and dip the cake-balls in it using dipping tools.

       5.    Refrigerate for another 15-20 minutes or until set and coat them again.
       6.    Take some melted white chocolate and add red colour gel to it and fill it in a piping bag.
       7.    Drizzle this chocolate on top to make them look cute.

       1.    Double coat the balls as single coat of white chocolate looks a translucent.
       2.    I have used cup-cakes already frosted with cream-cheese frosting. You can use without frosted also.


Its a pleasure to announce that I have been invited to link my chocolate
recipes with an event hosted by Full ScoopsTaste Of Tropics and also East


Red-Velvet Cup-Cakes

Red velvet cup cakes are an outstanding treat not only for your taste buds but also for your eyes.

I fell in love with these cup-cakes instantly while making them for the very first time at home. 

I love the idea of how well the cream cheese frosting compliments the natural taste of these beautiful cup-cakes.

I am head over heels in love with these beauties and hope that you’ll like them too!

I made 6 normal sized cup-cakes and 10 mini cup-cakes.

Here’s the recipe…


All-purpose flour: 1+1/4 Cups

Cocoa Powder: 1tbsp

Salt: 1/2 tsp

Sugar: 3/4 Cup

Vegetable Oil: 3/4 Cup

Egg: 1

Red Color Gel: 1/4 tsp

Vanilla Essence: 1/2 tsp

Baking Soda: 3/4 tsp

Distilled White Vinegar: 1tsp

Buttermilk: 1/2 Cup
          ·      Take Milk(1/4 cup + 2 tbsp) and add Vinegar (1tbsp)
          ·      Keep for 5 minutes. Use when it gets thick.


       1.    Preheat oven to 175°C. Line the cup-cake pan with paper liners.

       2.    Sift together flour, cocoa-powder and salt.

       3.    Beat sugar and oil until combined nicely with an electric beater on high speed.

       4.    Add the egg and beat again till the batter becomes fluffy and pale.

        5.    Add vanilla essence and red gel colour and beat again.

       6.    Divide the sifted dry ingredients in 3 batches and the butter milk in 2 separate batches.

       7.    Reduce the speed of the electric beater and one batch of dry-ingredients and beat till combined.

       8.    Then add one batch of buttermilk and beat till combined.

       9.    Then repeat and add the second batch of dry-ingredients and beat, then second batch of buttermilk and beat. In the end add the last batch of dry-ingredients and beat till combined.
     10.   Stir together baking soda and vinegar. When it develops foam add it to the batter and beat for 10 seconds.

     11.   Pour in the lined cupcake mould and bake for 20 minutes or until done.

     12.   Take them out of the oven but de-mould them after 10 minutes.

     13.   Let them cool completely on a wire rack.
     14.   Decorate with Cream Cheese Frosting.


  1.  Do not over-beat the batter as it will result in hardening of the cup-cakes.

   2.  You can replace home-made buttermilk with the ready-made one.

 3.  Use the frosting only when the cup-cakes completely cool down.


Its a pleasure to announce that I have been invited to link my chocolate
recipes with an event hosted by Full ScoopsTaste Of Tropics and also East
West Realm.

Do share your recipes as well!