Red Velvet Monster Cake Pops Recipe

Langkah-langkah

1. Heat oven to 350°F (175°C). Lightly grease and line an 8-inch (20 cm) baking pan with non-stick baking spray or parchment paper.

2. In a large bowl, beat the butter and sugar together until pale and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. In a smaller bowl, combine the oil, cocoa powder, red food colouring, and vanilla extract until smooth.

5. Stir this mixture into the creamed butter mixture. Add the vinegar and mix to combine.

6. In a separate bowl, sift together flour, baking soda, and salt.

7. Add half of the dry ingredients and half of the buttermilk to the wet mixture, mixing until combined. Repeat with remaining dry ingredients and buttermilk until smooth.

8. Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the centre comes out clean. Cool completely on a wire rack.

9. In a medium bowl, beat the butter and salt for about 1 minute until smooth

10. Gradually add powdered sugar and beat until fluffy.

11. Add vanilla extract, then pour in heavy cream while mixing.

12. Beat until smooth and fluffy. Set aside.

13. Once the cake is cooled, crumble it finely with your hands or a fork.

14. Add frosting, a spoonful at a time, and mix until the mixture holds together when pressed.

15. Roll into 15 even balls. Insert a cake pop stick into each and chill in the fridge until firm (about 30–60 minutes).

16. Melt chocolate in a microwave or double boiler.

17. Add food coloring to the melted chocolate for your monsters, white chocolate will dye a much better color

18. Dip each cake pop into the melted chocolate, swirling to coat evenly.

19. Decorate as desired with sprinkles, crumbs, or drizzle extra chocolate. Or use a black circle of fondant over a larger white circle and stick it on to create an eye.

20. Stand cake pops upright in a styrofoam block or holder to set completely.

21. Allow the chocolate coating to set completely before serving.

22. Store cake pops in an airtight container in the fridge for up to 5 days.