In Pursuit of Baking: 2 ways with Red Velvet~

Don't be alarmed... It's not blood...It's not red paint either...

It's a batter for Red Velvet Cupcakes!

I've only recently discovered that such a cake exists. Red is such an unnatural colour to see in a cake. Something like blue ice cream. I didn't want to make it at first because I'm not very keen with food colouring...but something about that red colour drew me...Especially with white cream cheese frosting...yum...it's so much like an Indonesian flag...

What exactly is a red velvet cake? After reading up a few entries, I found that this cake came from the Southern part of the United States. The cake, without the colouring, is actually chocolate cake. But some recipes omit the cocoa. In the end, I decided to try out Martha Stewart's recipe adapted here and added 2 tablespoons of cocoa powder. If you like a stronger chocolate taste, I suggest add 3 or 4.

Here are the results...

So now, what next? What are the two ways with red velvet cupcakes?

Way #1

Leave them as cupcakes.

I wish I have a piping bag so the frosting would be neater..but still I think they look pretty nice. Minimalist :D The red sprinkles are actually the crumbs of the cupcake itself. If you want to see what the inside is like, here...

Way #2

Now, the 2nd way is MUCH MUCH more interesting. Make red velvet chocolate balls! It's all thanks to Bakerella for the idea.

So...

You will need:

1. 8 red velvet cupcakes

2. 1/2 cup cream cheese frosting (if you don't have a very sweet tooth, I suggest use 1/3 cup of frosting or just cream cheese)

3. 200g chocolate (cooking dark or milk, those with not too much sugar; personally and after some of my friends' suggestions, dark choc works better)

4. Some white chocolate (optional, for decorations)

And you will have to:

1. Crumble the cupcakes into a large bowl

2. Add 1/2 cup of the cream cheese frosting and mix

3. Roll mixture into quarter siz balls and place on baking tray

4. Chill for several hours (or if you're in a hurry, freeze for 15 mins).

5. Melt chocolate in a heatproof bowl over simmering water.

6. Using a spoon, roll balls in the melted chocolate and lay on aluminium foil/baking sheet

7. Melt white chocolate the same way

8. As soon as melted, quickly use a small teaspoon and flick it over the coated cake balls. Decorate as desired.

9. Leave to cool for a few hours or overnight until hardened. (for those of you in summer or a hot country, if leaving out doesn't harden the chocolate, place them in the fridge).

Here they are...