Red Velvet Truffles

Prep time 30-35 mins, plus chilling time

Bake time 35-40 mins

Makes 28

Ingredients:

150g plain flour 

100g caster sugar 

1 teaspoon cacao powder 

2 large eggs 

70g unsalted butter, at room temperature 

110g buttermilk 

1/2 teaspoon bicarbonate of soda 

1&½ teaspoon baking powder 

1 teaspoon white wine vinegar 

1 teaspoon vanilla extract 

Red food colouring 

Equipment:

Indigo and Ivory Mixing Bowl 

Tala Glass Mixing Bowl 800ml 

Indigo and Ivory Cooks Measure 

Tala 20 Snowflake Treat Bags 

Tala Performance 18cm Springform Cake Tin 

Tala Performance Baking Tray 25 x 18cm 

Tala Performance Set Of Four Forks

To finish 

200g soft cream cheese 

50g icing sugar 

300g white chocolate, for coating

Method:

1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. In a mixing bowl, sift together the flour, baking soda and cacao powder. Set aside.
3. In another bowl beat the sugar and butter until nice and fluffy then add the eggs, one at a time.
4. Add the buttermilk, vanilla extract and food red colouring and mix well.
5. Fold in the dried ingredients and mix until combined.
6. In a small bowl combine the vinegar with the baking soda then add to the cake mixture.
7. Pour the mixture into a 18 cm round cake tin, lined with greaseproof baking paper. Bake for 35-40 mins.
8. Transfer to a wire rack and leave to cool down completely.
9. Add the cake, cream cheese and icing sugar to the bowl of a stand mixer and combine until you get a smooth dough.
10. Scoop a heaped tablespoon of the mixture into your hands, then roll into balls.
11. Place the cake balls on a tray covered with greaseproof baking paper then transfer to the fridge for at least 4 hours.
12. Melt the chocolate then dip each ball into it, using a fork to turn, then let dry on a wire rack.
13. Add some red food colouring to the leftover chocolate then drizzle over the truffles.
14. Enjoy!