DARK VELVET COLOR RECIPES

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RED VELVET CAKE BALLS RECIPE - SOUTHERN LIVING



Red Velvet Cake Balls Recipe - Southern Living image

Southerners certainly know best when it comes to baking glorious cakes. We can whip up a decadent Hummingbird Cake and an indulgent Apple Stack Cake on the fly. While we sure do love our classic cakes, we decided to try our hand at transforming red velvet cake into bite-sized treats. Our Red Velvet Cake Balls are deliciously tender and almost too adorable to eat. This tasty creation is made out of red velvet cake that is bonded together with homemade cream cheese frosting and coated in white chocolate. For an extra decadent finish, we used Ghirardelli white chocolate and dusted the top with sprinkles for a stunning polish. Make sure to add sprinkles before the chocolate dries to ensure that they firmly stick. To make this recipe even easier, we used boxed cake mix. Instead of baking a cake for the next birthday celebration, try creating these sweet bite-sized treats. Get the kids involved in this fun baking project. But be warned, these miniature treats will be gone in seconds.

Provided by Pam Lolley

Categories     Cakes

Total Time 150 minutes

Yield 4 dozen

Number Of Ingredients 11

1 (15.25-oz.) pkg. red velvet cake mix (such as Duncan Hines)
1 cup whole milk
1/3 cup (2 2/3 oz.) salted butter, melted
3 teaspoons vanilla extract, divided
Vegetable shortening, for pan
All-purpose flour, for pan
1 (8-oz.) pkg. cream cheese, softened
1/2 cup (4 oz.) salted butter, softened
4 cups (about 16 oz.) powdered sugar
3 (10-oz.) pkg. white (vanilla-flavored) melting wafers (such as Ghirardelli)
Red and white sprinkles and sanding sugars

Steps:

  • Preheat oven to 350°F. Beat cake mix, milk, melted butter, and 1 teaspoon of the vanilla in bowl of a heavy-duty stand mixer fitted with paddle attachment on low speed until well blended, about 1 minute. Increase speed to medium, and beat 2 minutes. Pour batter into a greased (with vegetable shortening) and floured 13- x 9-inch baking pan.
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, 24 to 28 minutes. Cool in pan on a wire rack 15 minutes. Turn cake out onto wire rack, and let cool completely, about 2 hours.
  • Meanwhile, beat cream cheese and softened butter with heavy-duty stand mixer fitted paddle attachment on medium speed until creamy. Reduce speed to low, and gradually add powdered sugar and remaining 2 teaspoons vanilla, beating until blended. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
  • Crumble cooled cake into a large bowl. Stir in 2 cups of cream cheese frosting. (Reserve any remaining frosting for another use.) Roll cake mixture into 48 balls, about 1-inch in diameter. Place balls on baking sheets, and cover with plastic wrap. Chill 8 hours or overnight.
  • Melt 1 package of the melting wafers in a medium-size microwavable bowl in microwave according to package directions. Start with 16 cake balls (continue to chill remaining 32 cake balls). Using a fork and working with 1 cake ball at a time, dip ball into melted wafers, allowing excess to drip back into bowl. Place ball on a parchment paper-lined baking sheet, and immediately sprinkle with desired amount of sprinkles or sanding sugars. Repeat with remaining 15 cake balls and melted wafers in bowl, cleaning fork between each dip. Wipe bowl clean, and repeat 2 more times with remaining chilled cake balls and 2 packages of melting wafers, and desired amount of sprinkles. Chill until ready to serve.

SOUTHERN RED VELVET CUPCAKES RECIPE - FOOD NETWORK



Southern Red Velvet Cupcakes Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 48 mini cupcakes or 24 regular-size cupcakes

Number Of Ingredients 17

2 1/2 cups flour
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 1/3 cups vegetable oil
3/4 cup buttermilk, room temperature
2 tablespoons red food coloring
1 tablespoon white distilled vinegar
1/2 tablespoon vanilla extract
Cream Cheese Frosting, recipe follows
4 cups confectioners' sugar
8 ounces cream cheese
1 cup or 2 sticks unsalted butter
1/2 teaspoon salt
4 teaspoons pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Line mini cupcake or muffin pans with 48 mini cupcake liners or line regular-size cupcake or muffin pans with 24 regular cupcake liners. 
  • In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. In another mixing bowl, stir together the eggs and oil. In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red cupcake color, so add more cocoa powder, if the red is not deep enough. Then add the batter to the mini cupcake liners until they are 3/4-full and bake for 13 to 14 minutes, or until done. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Let the cupcakes cool completely.
  • Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes.

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