Tag Archives: red velvet

Red Velvet Cake Pops

9 Sep

AKA the most time consuming dessert to make…

…. no but seriously. why didn’t anyone WARN ME?!

I made these for my birthday BBQ as a give-away, it was my first time making cake pops but i also made risotto, sliders, cookies and russian salad the same day as working on these. What a trip these were. It was a success only because they were so delicious… but you have to be so talented to do these so neat and beautiful like Bakerella does. These are really really good, everyone kept asking for more than one!!!

Try it!

Ingredients (makes about 50-60 pops)
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
2 packages of chocolate, or vanilla (melted)
long lollipop sticks
baggies and ties
wax paper
styrofoam tray for holding pops

1. After the cake is cooked and cooled completely (at least 2 hrs in the refrigerator), crumble with a fork or your fingers into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting (i used a spatula to do this)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 50-60)
4. Chill for several hours in the refrigerator. If you put them in the freezer if you are short on time, start with them in the refrigerator for a bit, then only keep them in the freezer for about 30 minutes or they can crack when frosted.
5. Melt chocolate/vanilla in microwave per directions on package.
6. Take a stick and poke directly into the middle of the pop. Using a steep or narrow bowl, dip balls holding the stick gently in melted chocolate. Move left, right, and then directly up out of the chocolate. If you have a few that fail here, don’t freak out like i did. It takes practice and you may try your own technique to make it work. Hold the frosted pop upwards and dip excess chocolate from the sides by tapping gently on the sides of the bowl. Stick the lollipop sticks in the Styrofoam and refrigerate immediately to “set” the pop. Let them set, wrap, and tie them. They can be eaten for about 7-8 days after made too! Enjoy!

Also, I made the swirls on the cake pops by melting chocolate in a bottle and twirling the pop as i released the chocolate. I let the cake pops set the first time and then took them out again.


Red Velvet Sprinkles Cupcakes – Happy 4th of July!

9 Aug

The Carrottop Mom posted this Sprinkles cupcakes recipe – all credit to her!

Makes 24 large, or 30 medium cupcakes
Red Velvet Sprinkles Cupcakes


  • 2 1/4 cups flour (I use all-purpose)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 1/4 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
  • 1 ounce red food coloring** (okay, that is a lot of red food coloring!) It doesn’t change the taste, so I only use 1 teaspoon unless the red color is really important to me.
  • 4 teaspoons Pure Vanilla Extract

Cream Cheese Frosting (This has been revised to show the cream cheese and butter cold, resulting in a less runny frosting.)

  • 1 (8 ounce) package cream cheese, cold
  • 1/4 cup butter, cold
  • 2 tablespoons sour cream
  • 2 teaspoons Pure Vanilla Extract
  • 16 ounces confectioners’ sugar


  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
  3. Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting.
  4. Vanilla Cream Cheese Frosting: Beat cold cream cheese, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Scrape bowl, and beat again. Gradually beat in confectioners’ sugar until smooth. Once smooth, turn beaters to high (I use my Kitchenaid) and whip for 5 minutes. You may need additional powdered sugar to thicken, especially if you are wanting to pile the frosting high like I do, or use a decorating tip.
  5. Frost the cupcakes generously, and serve at room temperature! If you make these, I hope you will drop me a comment and let me know how they turned out!”My Version!