In our family red velvet cake is traditionally reserved for Christmas dinner (and also my Birthday cake). But when I stumbled across this Red Velvet Cheescake Truffle recipe while looking for Valentine’s tablescape ideas, I thought, “Yes!” I need a little more red velvet in my life….or at least more than once a year! And, anyway, isn’t it the most perfect Valentine hue?
Ingredients:
-1 box red velvet cake mix, plus ingredients needed for mix
-2 8oz. blocks of cream cheese, softened
-1/2 cup powdered sugar
-2 Tbsp. heavy cream
-1 tsp. pure vanilla extract
Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Prepare red velvet cake mix according to package directions. Divide batter among liners, and bake until an inserted toothpick comes out clean. 18-20 minutes. Let cool completely then break 4 cupcakes into small crumbs. Save the other cupcakes to eat at midnight. Just kidding! But really the extra cupcakes aren’t needed for the rest of the recipe so you really can eat them at midnight. Or right away. No judgment here.
In a large bowl, using a hand mixer, beat cream cheese and powdered sugar until light and fluffy. Add heavy cream and vanilla and beat until stiff peaks form.
Line a large baking sheet with parchment paper. Using a small cookie scoop, scoop cream cheese mixture into balls and place on prepared baking sheet. Transfer to the freezer to chill, 1 hour.
Roll the balls in red velvet crumbs until fully coated, then return to prepare baking sheet. Refrigerate until ready to serve.
Original Recipe from Delish.com**
Not only are they scrumptious but serve them on a pretty dish and they make any tablescape pop! They are the perfect little bite for any party or shower, and I personally will no longer be waiting till Christmas to get my once a year red velvet fix. These will be on the “sweets” rotation from here on! Happy Valentine’s Day, friends!
Check out the quick video tutorial below!