Red Velvet Truffles

• 1/3 cups Plus 1 Tablespoon Flour
• 1/8 teaspoons Baking Soda
• 1/8 teaspoons Salt
• 2 teaspoons Cocoa Powder
• 1/4 cups Canola Oil
• 1/4 cups Sugar
• 2 Tablespoons Buttermilk
• 1 whole Egg White
• 1 teaspoon Red Food Coloring
• 1/8 teaspoons White Vinegar
• 1/4 teaspoons Vanilla
• 3 ounces, weight Cream Cheese, Softened
• 1/2 cups Powdered Sugar
• 12 ounces, weight Almond Bark (or White Chocolate For Coating)

1. In a cupcake tin, place 4 cupcake liners on the outside edge.
2. In a medium bowl, sift together the flour, baking soda, salt and cocoa powder.
3. In another bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer.
4. Slowly add the dry ingredients to the wet ingredients, mixing all the while. Divide the batter between the 4 cupcake liners and bake at 350u0b0F for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.
5. When cool, crumble the cupcakes into crumbs.
6. In a bowl, mix the softened cream cheese and powdered sugar. Add the crumbs and stir very well. Scoop a heaping tablespoon of the mixture into your hands and then roll into balls. Place the balls on a plate and refrigerate at least 4 hours.
7. To make the coating, chop the almond bark into 1" chunks and place in a bowl. Heat on medium power in the microwave in 30-second intervals, stirring in between until melted. Dip each ball into the coating quickly, using a fork to turn, then let them dry on a piece of wax paper. Can be made 3 days ahead of time and stored in the fridge.
8. Note: Recipe can easily be doubled and baked in a 6" round cake pan.

flour, baking soda, salt, cocoa, ubc, ubc, buttermilk, egg white, red food coloring, white vinegar, ubc, weight cream cheese, powdered sugar, weight almond

Taken from tastykitchen.com/recipes/desserts/red-velvet-truffles/ (may not work)