Red Velvet Cake Pops: Easy Small Batch Recipe

Featured image of Red Velvet Cake Pops on a bllue plate.

5 from 1 vote

Red Velvet Cake Pops: Easy Small Batch Recipe

Create Red Velvet Cake Pops for a homemade fun dessert! This easy recipe uses a mug cake and small batch buttercream frosting for moist, flavorful cake pops that make an easy Valentine's Day dessert.

Course Desserts

Cuisine American

Keyword Red Velvet Cake Pops

Prep Time 20

Cook Time 20

Cooling time 25

Total Time 1 5

Servings Cake Pops

Calories 104kcal

Author Shelby Law Ruttan

Equipment

Lollipop sticks
Large mug should be oven and/or microwave-safe.
Parchment Paper
Small bowl
Wooden spoon
Small cookie scoop
Cake pop holder , or styrofoam block
Electric hand mixer

Ingredients

For the Red Velvet Cake

¼ cup all-purpose flour
2 tablespoon granulated sugar
1 teaspoon cocoa powder
¼ teaspoon baking powder
5 tablespoons milk
½ teaspoon apple cider vinegar
1 ½ tablespoon butter , melted
1 teaspoon red food coloring

For the butter cream

¼ cup powdered sugar
3 tablespoons butter
1 tablespoon milk
½ teaspoon vanilla extract

For the cake pops

2 ounces White chocolate candy melts
Candy sprinkles optional
1 prepared mug cake
2 tablespoons buttercream frosting

Instructions

For the cake:

In a large microwave-safe oven safe mug, mix together the flour, sugar, cocoa powder, baking powder.
Add the milk, apple cider vinegar and butter. Stir wet ingredients into the dry ingredients are just combined.
Add the food coloring and stir until incorporated. Batter should be thick.
Transfer the cake batter to a cup that is microwave/oven friendly.
Microwave on high for 60-70 seconds, until the cake rises and is no longer wet on top. If baking in the oven, bake at 350 degrees F for 15-20 minutes.
Remove from oven and let cake cool completely.

For the buttercream:

In a small bowl, using an electric mixer, whip the room temperature butter for 5 minutes, until creamy.
Mix powdered sugar into the butter using the electric mixer on low speed until smooth.
Add the milk and vanilla extract until smooth and creamy. Set aside

For the red velvet cake balls:

Crumble cooled red velvet cake into a mixing bowl.
Add 2 tablespoons of prepared buttercream frosting and mix well. Store any leftover buttercream in the fridge.
Using a tablespoon sized measure, scoop cake ball mixture and shape into a round ball. Set aside on parchment paper lined baking sheet.

Make the cake pops:

Melt white chocolate candy coating per package directions.
Dip cake pop sticks in the melted candy and insert dipped end into the prepared cake balls. Refrigerate for 10 minutes.
Remove cake pops from the refrigerator and hold by the end of the lollipop stick. Dip cake balls in melted chocolate allowing excess chocolate to drip off.
Immediately garnish with sprinkles. Place in cake pop holder and allow candy coating to harden.

Nutrition