Red Velvet Cake Pops

• 1/3 cup unsalted butter softened
• 4 teaspoons canola oil
• 2/3 cup granulated sugar
• 1/4 cup light brown sugar loosely packed
• 1 teaspoon vanilla extract
• 1 extra large egg
• 1 1/3 cups all purpose flour
• 8 teaspoons cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup buttermilk
• 3 teaspoons red food coloring more as needed
• 6 ounces cream cheese frosting from container, about 2/3 cup
• 2 ounces white chocolate bar about 1/3 cup per 2 oz., finely chopped, for cake pop sticks
• 12 ounces white chocolate finely chopped, for coating cake pops
• 1 tablespoon coconut oil

1. Preheat oven to 350u0b0F.
2. Spray cake pan with nonstick cooking spray. Set aside.
3. Place butter, canola oil, granulated sugar, brown sugar, and vanilla in a mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream ingredients together on medium speed until smooth, about 1 minute. Add egg and continue to beat until mixture is light and fluffy, about 1 minute more.
4. Sift flour, cocoa powder, baking soda, and salt into bowl. Beat mixture on low until ingredients begin to come together. Slowly stream in buttermilk and food dye and continue mixing, scraping down sides of bowl with a rubber spatula as needed, until a smooth batter forms.
5. Pour batter into cake pan. Transfer pan to middle rack of oven.
6. Bake cake until a toothpick inserted in center comes out clean, 40-45 minutes.
7. Check to see that cake is done. Remove from oven or add time as needed. Allow cake to cool until it reaches room temperature, at least two hours.
8. Line a large baking sheet with parchment paper.
9. Once cake is completely cool, use clean hands to crumble cake into a large mixing bowl, leaving no large pieces. Add frosting to cake crumbs and mix with a rubber spatula until frosting is thoroughly incorporated into cake.
10. Roll cake mixture into ping pong-sized balls (about 24 per batch), using a generous tablespoon for each, and arrange on baking sheet.
11. Transfer baking sheet to freezer and freeze cake balls until very firm, about 1 hour.
12. Microwave white chocolate in a small bowl and melt until smooth.
13. Dip one end of a cake pop stick into melted white chocolate and insert it into a cake pop ball. Repeat with rest of cake balls.
14. Use a double-boiler or microwave to melt chopped white chocolate and coconut oil together.
15. Remove 3-4 cake balls from the freezer, leaving rest inside so they stay as cold as possible. Dip a cake ball in melted chocolate, tapping stick gently against the side of bowl to encourage excess to drip off. Place cake pop right side-up in a cake pop stand. Repeat, continuing to work in batches of 3-4 at a time, until all cake pops are coated in chocolate.
16. Transfer cake pop stand to refrigerator to chill until the chocolate is set, at least 30 minutes. Serve.

butter, canola oil, granulated sugar, light brown sugar, vanilla, egg, flour, cocoa powder, baking soda, salt, buttermilk, red food coloring, cream cheese frosting, white chocolate, white chocolate, coconut oil

Taken from www.yummly.com/recipe/Red-Velvet-Cake-Pops-9085196 (may not work)