I wanted to try this Red Velvet recipe from the other day again for a few reasons:
- I had green food coloring and figured it would be fun for St. Patrick’s Day.
- Many of you asked if the red velvet cake recipe could be used for cupcakes, so I wanted to find out for you for sure.
- I wanted to try the cooked frosting that a lot of you recommended over the cream cheese version and
- I had all of these…
They just had to be used before another St. Pat’s day passed by.
A little liquid food coloring in green. For the red velvet cake I used two bottles, but one was enough for the green.
(P.S. This food coloring works much better than the time I tried to use icing colors.)
For the cupcake version I used one cup of oil instead of 1 1/2 to see how it would be with less.
So far so good.
Too good. Man, I never get cupcakes this puffy when I want them.
Look at that. Lucky I guess. Must be the shamrock sprinkles.
The batter was enough for 22 cupcakes, but judging by the tops, I could have filled them slightly less and gotten a full two dozen out.
If you don’t make the frosting right away, just wrap the cupcakes in plastic.
Okay… now for the cooked frosting.
I don’t know quite how I feel about it. It was good. But, I think I’m still a cream cheese girl at heart.
I used a combination of recipes from the comments on the red velvet post. Thanks Kelly, Shannon, April and all who recommended it. I think I did it right, but you’ll have to tell me before I give a final judgment.
Cooked frosting fans … is it supposed to be more creamy or more light and airy? Mine reminded me of a mousse-like texture and I think I was imaging it to be thicker.
It looked pretty, though.
Here’s the recipe:
Cooked frosting
1 cup milk
1/3 cup flour
1 1/2 sticks butter, room temp ( I think … may have been two… can’t remember which I used for sure.)
1 cup sugar
1 teaspoon vanilla
- Cook milk and flour. (Mine was cooked until pretty thick)
- Cool.
- Cream butter and sugar. Add vanilla and mix until combined.
- Add cooled cooked mixture to creamed mixture and beat until combined.
Enjoy on some green or red velvet cupcakes.
And in case you’re wondering…
It works with cake balls, too… with cooked or cream cheese frosting. Your choice.
You can also whip up some of these no-bake oreo balls for the occasion.
Happy St. Patrick’s Day a wee bit early.
Hello, Do you use white cake mix for this and then add the green food coloring to the batter before it is baked? Thanks!
i think they are extremely adorable a new twist which is something everyone needs and at first thought i loved the frosting thinking something cooked….unheard of to me…but i gave it a try.. and sad news is that it didn’t work out for me it tasted too buttery and i had pieces of the cooked flour with milk in it.. anything i did wrong….any clues why…..please do help !
I LOVE THE LITTLE GREEN AND WHITE CAKE BALLS !!!!!!!!!!!!!!!!!!!!!!!!! They are extremely adorable.Awww they are so mini=)!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I actually have my own red velvet recipe that is a huge hit everywhere!! Anyway, for my beat friends birthday I made a “green” velvet layer cake and it turned out amazingly bright green (and tasty!!). I love the idea of coloring red velvet other colors! :)
I love the cake balls!! My parents anniversary is on St. Patty’s Day and I will be making these for them next year!. Love them.
how can you make your cupcakes pops nicely like that? sometimes some of mine are either higher on one side (like a hill). what did i do wrong?
Really wonderful…
Kisses from Spain
i just made red velvet cupcakes last weekend and was wondering if i could use green or blue or pink colouring as well ???
these green ones looks fab and i also have the cooked frosting recipe bookmarked!!
Also, what is the best chocolate to use?
Do you use veg shortening?
Where can I buy the 1.5″ flower cutter for the bottom of cupcake pops?
How do you make the cupcake pops w/ the crinkled bottoms? Looks like the bottom of a recess candy?
How do you get the white chocolate to coat the cake balls so smoothly?
Once upon a time (lo about 15 years ago), I was going to fix a red velvet cocoa cake for a family gathering. But I was out of red food coloring, so I decided to swap in green. It came out sort of a military-fatigues-meet-baby-diaper shade. Between that, the cake being a bit drier than usual (may have over-baked it), and the bits of egg shell that found their way in, I was forever put off of green cake.
On the upside, my willpower to avoid sweets for today has been re-invigorated. :)
Bakerella….I used the cooked icing recipe on my wedding cake 25 years ago and everyone loved it. Here’s the recipe I used. It’s a bit different than yours but not by much:
5 Tbsp. flour
1 cup milk
1/2 cup Crisco
1/2 cup real butter
1 cup sugar
1 tsp. vanilla
It holds up well if kept cold and is light and fluffy…..and SO SO YUMMY!!! See if this recipe comes out any better. btw, the last step is to beat all the ingredients just until the grainy feeling from the sugar is gone. Hope it works well for you. Personally, I think it’s perfect on any cake.
They are amazing Bakerella! The first thing they reminded me of was Elphaba from the musical Wicked. Gorgeous!
does anyone know the shelf life for these?
This is a fabulous idea. I’ll be sure to try it out next St. Pat’s day.
Where are you bakerella? Missing you. Hope everything is ok.
Thank you so much for these cupcakes!!!! My daughter and I are both allergic to Red Dye and can’t ever eat Red Velvet Cake! We will totally make this recipe! Thanks again.
Bakerella, about the red velvet cake recipe – when it says vanilla, can you use vanilla extract? I don’t know what vanilla is supposed to mean :X
Where oh where is Bakerella????????
Hi Bakerella,
Just right now I’m eating my first red velvet muffin and I have to say, it’s delicious!! The recipe is really easy and the ingredients are available in german supermarkets as well.
The only problem I got: The red muffins are not that red as yours, they are just light red, not dark red :(
What could be changed, to get a more colourful result? More food colour or mor kakao?
I made these and my god they were like the food of the gods, absolutely addictive. I usually don’t eat my own baking, but I couldn’t stop myself.
My current wonder is if there is anyway to make this so that it is a chocolate cake, but still with that fantastic texture. Since I’m assuming the vinegar/baking soda did most of the work.
Hey! Where are you? It’s Tuesday already! I hope you’re okay!!
I was so inspired! This is the first time I have tried any of the cool things I’ve found on the net. They turned out great!
http://whoknowswhat-shannon.blogspot.com/2010/03/wordless-wednesday-green-velvet.html
Your creations are so cute! I made mini cookie cupcakes for St. Patty’s http://www.squirrelbakes.com/2010/03/st-patricks-day-peanut-butter-cookie.html
I make the cake ball all the time after i bake the cake i add 1 cup of powered sugar instead of frosting. roll into balls then dip into chocolate and they are awsome! I’ve only made them with chocolate cake.
I made the cake balls for St. Patty’s Day and everybody loved them! I’m sure I will be making them again :) Thanks for the recipe!
Hello Bekerella … I’m from Argentina and I love your recipes and especially the pop cakes, but instead of using cream cheese using “dulce de leche” milk candy (it’s like a jam made with milk and sugar, typically in Argentina and is spreadable) and are excellent, as I have tried to do some of your recipes and I have found. kisses Laura
Love them!!! Tried them today. http://frugalgourmetmom.blogspot.com/2010/03/experiment-cake-pops.html Couldn’t believe how easy they were! I think perhaps by my daughter’s birthday I may be feeling brave enough to try the “hello kitty” ones. She would just flip out! Thanks for the wonderful inspirations!!!
I am going to bake these today! This is the first time I’ve ever attempted to bake something from your blog, though I’ve been following it for a while :) I hope my cupcakes turn out as lovely as yours do!
I hate to add something “off-color” to your wonderfull green cupcakes…(hehe…couldn’t resist the pun) but I made these yesterday (with cream cheese frosting) and ate one on an empty stomach (yeah…it was my breakfast…can u blame me?) NOT RECOMMENDED!! You’ll have colorful product of a tummy-ache!! But, again, WORTH IT. Just a friendly warning :) Love your blog (if it’s still considered a blog??)!!
I made some Green Velvet cookies and they were SOOO yummy. Recipe can be found here… http://evilyumminess.blogspot.com/
Made these last night! AMAZING! I have never had much luck with Red Velvet from scratch, but these Green guys turned out great. They are shamrockin’ (excuse the corniness).
Thanks Bakerella! I made these last night and had so much fun! Here is a link to my blog post about it. http://teaberries.typepad.com/teaberries/2010/03/st-pattys-day-cake-balls.html
We have a cooked frosting recipe (called “fluffy frosting”) that we use at our retreat center all the time, but it’s in no way similar to 7-minute frosting (no egg whites, etc). The consistency is somewhere between a thick, creamy buttercream and a light, fluffy whipped cream.
And if you like the cream cheese flavor, you can add a few ounces of cream cheese to the butter and sugar mixture before you cream them together and then add the cooked flour/milk mixture. This gives the tangy flavor of the cream cheese, but keeps the fluffy texture.
After about six years of making this frosting, we’ve found that using super-fine sugar really helps the sugar dissolve better in the butter and prevents the graininess that can sometimes occur. Happy baking!
Just made the St. Patty’s version and despite the not so fabulous dark green color, they are great! Will have to report back after I share with my co-workers tomorrow.
I love the green velvet and will definitely have to try this next year, great idea!
I also want to know how to avoid getting cake crumbs in the chocolate, which causes discoloration.
I made these tonight and gave a slight modification to the traditional “cake pop” http://twitpic.com/191u60.
These are delicious. Your recipe is fabulous and I’m sure they will be a hit tomorrow.
Happy St. Patty’s Day!
AK
Green Ketchup scares me — but apparently green cupcakes don’t!! so creative!!
Those are so cute, I love the little sprinkling of shamrocks. Great post!
I made the red velvet cake as cupcakes and used the recipe you had given and they came out awesome!
Can you use Baker’s semi-sweet chocolate instead of bark chocolate to cover the cake balls?
I made these last night, and they worked perfectly. I followed the pp’s suggestion to mix the gel color with 1 oz. of water. Great solution!
My first post even though I have been following your blogs for ages.
I LOVEEEE IT!!! Just a small question – Did you still use the cacao in the Red Velvet Cake or did you omit it?
Oh wow, so pretty !
I have a question…. if you use the cream cheese frosting recipe, do you have to refrigerate the cupcakes?? thanks :-)
These are awesome! Love the green!
In our family “Red Cake” is only served with the cooked frosting. We all love cream cheese, but never use it on our red cake. When I make it, I beat it on high for about 10 minutes to make it fluffy. Still, it definitely has a different consistency than other whipped frostings…and there’s nothing like the taste. Worth a try if you’ve never made it!
can not wait to share this website with my daughter. She is a new mommie who loves to make cupcakes but when she sees these, she will definitely start to make pops instead. What fun and you are so clever.
Ahh here it is (again) the TRUE Red Velvet debate.
After doing a bit of research on it and makig it for a few years, I’ve also become a Red Velvet Cake snob. But, ONLY with the Cooked Frosting. I do love cream cheese frosting as much as the next gal, but really, it’s not red velvet unless it has that cooked frosting on it.
I use equal parts of softened butter and sugar, 1 cup each. I use my Magic Bullet to make my sugar superfine. I cook my mixture til it’s pretty thick too, like it comes away from the pot. But my secret? I don’t let it cool completely. Instead of beating the sugar and butter for 10-15 minutes, I add spoonfuls of the *slightly warm almost room temperature* cooked roux, so it slightly melts the sugar crystals (yes I’m quite impatient lol). And then I whip it on high for about 3 minutes. It’s light, fluffy, melt-in-your-mouth, and not-too-sweet.
Another poster mentioned of her grandmother using a 1-oz. bottle of food coloring and refilling it with water to make the second ounce… I have always done that too!
You just have the best ideas ever! I love looking at your blog.
Green pee or green peas? That is the question…
http://www.vanillagarlic.com/2007/03/sweet-pea-cupcakes-with-sour-cream.html
STUNNING! i do love red velvet…but only homemade and only with cream cheese frosting. i guess you could call me a red velvet snob :)
Bakerella,
Very cute ideas!….as for the frosting, when I make it is light and fluffy….My recipe calls for 1 stick of butter and 1/2 cup of crisco instead of all butter….it also says to cream the sugar and butter and crisco for at least 10 minutes….also the flour/milk paste has to be really thick…which you said yours was so kudos. Sorry if you got all this info already…didn’t have time to read all the comments.
Question…
A friend and I both tried this recipe to make cupcakes, and both had the centers fall in? We discovered yesterday that both of us had attempted the same recipe with the same result.
So, following your directions without deviation, any idea why this would have happened? We were both so disappointed to have this happen! How can I fix this before Wednesday, when I had planned to make them again? Ideas?
Thank you so much, (in advance), and just wanted you to know how much I enjoy your blog. I always look forward to reading your latest posts. So inspiring! :)
So cute! I am going to make the no-bake oreo balls for my class and cakepops for my friends! AHH! I’m so excited!
Love the idea of using Green food coloring in place of the red. Too Cute.
I make that same frosting ALL THE TIME. I use it on Banana Cake, Chocolate Cake and sometimes Red Velvet. (although I prefer cream cheese frosting on my Red Velvet).
There are a few tricks to the frosting. 1st – cook the flour and milk until it is quite thick. Almost like a pudding thickness (b4 it has set). 2nd, I put a piece of plastic wrap on top of it and allow it to cool down. This helps it not get that yucky film on top (or peel the film off before you beat together). 3rd – I mix all my ingredients except the milk/flour mixture on high for about 15 mins. Yes, this breaks down the sugar and it will be light and fluffy. Then I add a spoonful at a time the milk/flour mixture. You will get great results! Yummy. It’s a light, not overly sweet, fluffy frosting!
Those are adorable! I may need to make those for our office Goodie Day on Wednesday.
My daughter had a green velvet wedding cake (that my son made) I had never heard of green velvet before that, the green really pops out at you, she had a very irish wedding so the colors worked perfectly, I will have to make green cake balls for there anniversary!
Trust Bakerella to make GREEN CAKE look fantastic! I mean, isn’t there supposed to be something inherently creepy about it? Well, these sure don’t look creepy – in fact, they look dainty and delicious and the cake balls are my favourite. Those shamrock sprinkles are delightful! Makes me wish we celebrated St. Pat’s in South Africa… Perhaps I could use yellow icing and make it a tribute to our rugby team? ;-)
amazing green cupcakes!! i’m intrigued by this cooked frosting now…
Spectacular!
My first cake balls are in the fridge now- complete with green food coloring!
Happy St.Patty’s Day Bakerella! Absolutely LOVE your blog and can hardly wait for your book…can’t wait!! Thank you so much for sharing your creativity with us all!
Cute Cupcakes
Wonderful! I always look forward to your posts. My daughter will be turning 2 on St. Patty’s Day and I’m thinking about making cake balls using the Red Velvet Cake recipe above. If I’m baking a basic 13×9 sheet cake how long should I bake it for? Thank you :-D
These look FABULOUS! I think I might just give these a try after I finish baking my Irish Soda Bread!
Beautiful! But i’m with you. I’m a cream cheese girl at heart too!
So cute! My husbands bday is St Patty’s day, I did this for him last year! Glad to see someone else had the idea too!
You are very creative. I have tried both types of icing and I prefer the cream cheese. I also loved what you did last year.
They look really good, and I just have to say that I love the cake pops :)
Oh my. I was thinking about doing that this St.Patricks Day. I was reading Pioneer Woman’s cookbook then seeing the red velvet cake and cake balls, I wanted to make it green instead. At first I thought I was crazy to do such a thing but then you do it. Wow you amazed me everyday. Later today I’m going to make a “green velvet cake” to make cupcake pops without the pop. :D
aw how cute <3 I like that it could be used with less oil and still taste good ^___^ I hate having too much oil or butter. It just irritates me for some reason lol.
btw im surprised you used the liquid food coloring. I always remember you using the gel food coloring… or maybe my brains gone haywire xD
Those all look fantastic! I can’t wait till I get my oven next month! Every time I visit your site I want to bake!!
How about a combination of the two for Christmas? You could do one layer in red and one layer in Green for a nice holiday surprise under the white frosting…..
these look fab!
loves these! there’s something about the green that makes it much more appetizing. also love the cake balls. great idea! xoxo
Oh! I think I’ll make these on Tuesday–thanks for the inspiration!
I literally read this post as soon as I put my green velvet cake into the oven for cake pops. Unfortunately I used 2 bottles of green food coloring. It is more like black velvet cake. Oh well, I think the kids will eat them anyways :)
Next time I will check here first…
So cute and very creative!
Your cooked frosting recipe dilemma reminds me of the time I made coconut cake (with Cream of Coconut-delicious) and couldn’t decide if I liked cream cheese or white frosting with it.
The white and fluffy won out! While I love the richness of cream cheese frosting, it fought with the coconut. I added some Cream of Coconut to the frosting and it was Heavenly!
I also frost chocolate cupcakes with the coconut frosting. It’s like a Mounds but a cupcake:)
Keep up the awesome work!
fantastic bakerella!!
Yaay! They look so yummy. You did a great job as always.
I’m following ur blog for a month now and I’m really impressed. :] Your blog inspired me to make a own one.
Greetings and best wishes from Germany :]
I love love love the cooked frosting. My mom makes Red Velvet Cake (from scratch) every year for Valentine’s Day, and that is the frosting she makes. I think it takes a while to get the hang of making it right (took me a few tries :P). It should be very light and fluffy. Oh- she also cuts the nine inch cakes in half horizontally so that it makes a four layer cake. So pretty and delicious!
Wonderful – and just in time too! Thanks Bakerella!
Ohmygosh ohmygosh ohmygoooosh. Those little cake balls are THE CUTEST I’ve ever seen!!!! Seriously, they’re ADORABLE!!!!
Question: can i make cake balls using buttercream frosting instead of cream cheese frosting?
Love the green cake balls. So cute!
I love red velvet cake and love the green velvet even more as St. Patrick’s Day is also my birthday! As I was looking at possible birthday gift ideas to fulfill my family’s request, I came upon the Cricut Cake! Wow! That would be an awesome gift! Have you used it? Seems like it’d be a great addition to your work and blog. I’d love to hear your thoughts on it.
TIP: the recipes calls for 2 oz. of food coloring ~ my grandmother suggests using 1 oz. & refilling the bottle w/water for 2nd oz.; slick trick! I’ve made her Waldorf Red Cake recipe for years and have often wondered about switching out the color ~ thanks for the great visuals!
Those look so yummy!!!! : )
Those look great! I came across a recipe for tie dye cupcakes. Wonder if you can make tie dye cake balls? Love coming by to see your artistry. Have a great weekend!
I’ve made Green Velvet cake a couple of times. I have one son who ADORES the color green. When I make red velvet cake I split the layers so it’s a 4 layer cake. His green velvet cake looked so rich and beautiful – and a slice of the 4 layered cake looked like a football field the rich green color and the white frosting stripes. But we too had the colorful poop for days! It was totally worth it.
St. Patricks day happens to be both my fathers and my birthday I was planning on making a red velvet cake (since it is my dad’s fav) but I believe I’ll try this instead. Though I might change it up a bit (can’t help but experiment) and and on top will make a cake. Beautiful photos.
Your work is so neat and detailed… looks like you put a lot of effort into it!
I’m a cooked frosting fanatic, it’s all I’ll ever put on my red velvet cake. And it is suppose to be light and airy, so you got it right =)
I’m in the eight grade, and my friend and I have been meeting up at each others houses monthly to bake your creations!
The results are always delicious, and when we bring it to school the next day, everything is devoured by third period!
This tuesday, we’re planning on making cake balls for St. Patrick’s day! But we’re not as experienced, and we’re planning on using Betty Crocker’s Chocolate Fudge Cake mix, instead of making green velvet cake from scratch.
These look great! Thank you for sharing such great recipes!
Love it!!!!
Try using the powdered food colouring instead of the liquid. You’ll get stronger pigments, but without all the liquid and food colouring taste if you use too much. Lorann –> https://www.lorannoils.com/p-8543-powder-food-color-green.aspx makes a version, we sell it at our work. Not sure about wilton.
THANK YOU SO MUCH FOR THE IDEA
you just read my mind… seriously
I was thinking, I have white chocolate… I’ve been playing with food coloring and I have green food coloring…st. Patrick’s day is coming… what can I do?
well this is the answer to my question
all i’m missing are the shamrock sprinkles
but i’m sure i’ll find them somewhere :) or come up with a great idea
have a nice day!
So two things:
First, I found out today that I will have to attend a St. Patty’s work party next week, and I had a feeling you would have the perfect thing to dye my co-workers’ mouths green and fill their tummies with love. You never disappoint!
Second, I just started my own blog and I wanted to let you know that I featured you and a few of my other favorite blogs on it. Of course, I only had nice things to say, so if you want to check it out, go to http://www.thenakedbaker.wordpress.com.
Thanks for being awesome!
-K
Awwwwwwwww-some!
Sooo greeeen! :] Cute!
Wow, they are so … well, er, green!!
When my kids were small I used to make green bread for St. Patrick’s day or put green colouring in the milk for their cereal at breakfast. Looked yucky, but they enjoyed it!
After reading your red velvet recipe I was totally thinking about doing this for St Patty’s Day with green coloring…. and alas, you did it! Totally love it. The cake balls look awesome! Now I really HAVE to try it!
Very cute! You are so creative!
Oh.My.
I thought the cupcakes were pretty good looking…..but then I got to the cake pops!!! They’re so cute!!
So fun and delicious looking.
i love the rich green colour and thats soo creative!! ur such a bakerella …
Absolutely gorgeous. Only one question; how would they taste with green beer? ! :) Love your Oscar cookies too! And — congrats on your book. I look forward to seeing it!!
I use the cooked flour frosting a lot-not just for red velvet. It’s not too sweet and very fluffy. So far I’ve been able to flavor it fairly successfully.
you did the icing just right, I’m sure. It is definitely lighter in texture than your typical frosting, but I think that’s why I like it so much. It’s just sweet enough–what did you think?
Ah, Evacuation Day! It’s a great holiday (though I feel like it is used more like a designated drinking day). The cupcakes are super cute!
they look wonderful and pretty! my favorite color is green!
I love red velvet cake, and I’ll be trying the green soon. I think you can use the red velvet cake recipe and put the color of your choice in it. While watchiing Paula’s Party one day on the Food Network, Duff Goldman (The Ace of Cakes) was on and made a blue velvet cake, using blue McCormack food coloring instead of red.
They look great!!!!!! Bakerrella are you planning to sell your book in Mexico? You think I may find it through amazon once you publish it? Thanks!!!!!!!!!!!
Well, I went through all 87 comments looking to see if anyone else had a comment about “poop”… Bree, that is so funny! I was going to say that you can expect some strange colors to be seen! The funniest I have come across was one of my kids screaming for help from the bathroom… thinking they must be very ill!
I love the green color of these, they are perfect for St. Patty’s Day! Bakerella, you continuously amaze and inspire me daily! Thank you for that!
Be wary of the green velvet cake, my Mom made it one year and my god brother called me the next day asking me if my poop was florescent green, and yes, yes it was. It’s a little creepy.
Looks good and tasty to me!! Great work!
How cute! I love the idea of “green velvet” for the “red velvet.” Next you should try “blue velvet” like the song! bahaha sorry I had to! lol
Wonder if my kids would eat green cupcakes? Might have to make those this weekend! Spreading some sunshine this afternoon to my favorite bloggers! http://holdenslanding.blogspot.com/2010/03/spreading-some-sunshine.html
Lauren:
Have you tried to freeze them a bit before dunking???
That might help, I freeze my cakes for a bit before I frost and it really helps the frosting go on smooth.
This blog is truly inspired! Green cake balls? Rock on, Bakerella, rock on.
How long did you cook the cupcakes for? Just wasn’t sure if you’d kept them in as long as the cake. Thanks!
do you use (or do they even make) white candy coloring when you cover your cakeballs in white bark? my white cakeballs never seem to be that bright white – they’re just kind of blah.
LOVE the green! And I like the look and texture of boiled frosting, but I’m with you on cream cheese frosting just being meant for red velvet.
One question…what is your trick for getting such perfectly coated cake balls? I recently made both pops and balls and had a heck of a time getting an even coating on the balls.
The green cake balls are “cuter than cute” so I will be trying them! I have a great cake recipe you might like on my blog right now. You may already have it, but if not please try it. Yummy…
Okay, I think this has got to be my all time favorite post of yours EVER!!! GENIUS. I’m in green heaven. You are amazing!!!
okay, creepy. I have been HUNTING for a recipe for green velvet :) cake since I told one of my classes that I’d bring cupcakes for our st. patty’s day party. you’re a lifesaver!
too bad I gave up sweets for lent…oh well, I guess my classmates will enjoy more of them!
Omg – Those look amazing!!!!!
Love! The cake balls are so cute :)
What a great idea! I needed a St. Patrick’s Day “treat” idea and I think I’ve found it! I think I’ll stick with cream cheese frosting…love it! Thanks Bakerella!
Those are adorable!! I have only ever eaten red velvet cake with the cooked icing. Not really a big cream cheese frosting fan (I know, right?? My husband is not happy) The cooked icing is a thick icing, but if you beat it long enough, it is very pretty. One of my girlfriends used to put chopped oreos into her frosting. Oh yes, heaven.
Those are so cool!! I love the cake balls the best :o)
How do you keep the cake balls from turning your white chocolate into green chocolate?
Beautiful, as always!
These are so cute! My kids would love them.
My mom has made traditional, Southern red velvet cakes my entire life, and always used the cooked frosting. Hers was really thick and dense, probably more so than most cream cheese frostings I’ve had on other red velvet cakes. I do adore me some cream cheese frosting, but I guess since I grew up with her red velvet frosting, no other will do for me for that kind of cake!
ohh i think i like the cake better in green! could you try purple next time? hehe
im definitely going to have to try that cooked recipe next time. im a cream cheese girl myself. but the boyfriend’s not a huge fan. what can you do?
They look great!!!! I have read about using some sort of Green Tea powder to make green cupcakes/cake. You should try it and let us know……. May there be something great at the end of the rainbow for you.
adorable as always! I was thinking of making something green- maybe mint chocolate chip cookies? though it’s hard to resist holiday cake balls!
Last week I made Irish Car Bomb Brownie Bites (http://bakedwithloveandbutter.blogspot.com/2010/03/irish-car-bomb-brownie-bites.html) and they turned out awesome! I LOVE holiday baking!!
i tried your red velvet cake recipe and it turned it pretty well, but had problems with the frosting.. never been good at making uncooked frosting..haha.. i think i should try your cooked frosting recipe ..yeah, for sure, next time that i bake again :D
Wow! I tried the red velvet cake recipe which was somewhat similar to yours last weekend n I also ade cupcakes out of it.. They turned out wonderful.
Will definitely try your recipe with green color once, probably for St. Patrick’s day.
Bakerella, how do you get the chocolate so smooth on your cake balls? mine always turns out so lumpy.
Once again Bakerella has left me speechless. This is just a “cute” overload. :-) I plan to make the mint Oreo truffles for my office to celebrate St. Patty’s Day. Now I am having second thoughts. ha! Bakerella’s book can’t come too soon for me. Wish me luck with the truffles!
Wow, My husbands birthday is mar 15, but we love St Patrick’s day as that was his due date…his middle name is Patrick for that reason. I think I am going to do this cake for his birthday. I did tried your red velvet cake a few weeks ago and loved it. But I am a cream cheese girl, so I think I will stick to what I know we like and love for his cake but surprise him with the green cake.., I will have to get the stuff today while I am out!
Looks delicious, as always!! Can’t wait for your book!!
I have to ask one question.
Do you think that adding a bit of mint flavouring to these would be “too much” ? When I saw the photos, I immediately thought “minty!”
And I think it would be very interesting to experiment with…hmmmmmm :)
These are absolutely lovely. You’re photos are amazing!
Why don’t you pure spinach to add cake batter? It tastes so much better and it also is healtier:)
Ah, love love love love LOVE cooked frosting. It’s so fickle though, or at least the “ye olde family recipe” we have for it is. I’ve never though it was more airy or dense than normal frosting though, just a different taste.
Cute cupcakes though!
those are too adorable! i need to try those for sure :D
These are so awesome! I recently made purple cupcakes and the guests had the same, um, results after the fact. LOL
I wish I was not traveling for St. P’s Day or I would be bringing these into the office to share!
My cupcakes never rise that much!
How fun! I think I’m going to have to give it a shot! :)
Bakerella, I’m with you – 7 minute cooked frosting is not nearly as good as cream cheese or buttercream because it’s too airy. I’m a frosting girl and like mine dense!
Have you ever been to Piece of Cake off of Roswell Road? They have the most amazing cream cheese frosting (their Red Velvet is delicious). I called for the recipe once but they won’t give it up.
ugh…why wasn’t I able to think of these? Too awesome!! Way to go.
Going to HAVE to try these!! Happy St. Patty’s Day
=)
The cupcakes look great! But the last time I tried to make Red Velvet cake balls, my friends said they were too sweet. How much frosting did you add to your cake balls?
Love them!!!
I will be trying these next week for my Multiples St. Patty’s Day Party at the park. The kids will love them:)
I can’t wait to try these. I’m soooo excited. Thanks for another wonderful post!!
They look great!
Seven-minute frosting works well in red (or green!) velvet cake balls, too. Tried it last week with sweet (very sweet!!) results.
these are perfect!
Tried the oreo ones and they were amazing!!!!
i think I may attempt cake balls… seems tricky though with the covering? Love your site :)
Wow that is certainly very green. What an awesome idea for St Patricks Day.
I’m a St. Patty’s Day girl (it’s my birthday!) and i approve of these cake balls! They’re perfect!
I have actually been checking everyday to see when you would post your St. Patrick’s Day idea. Thank you!! I am going to make one of these for my sons teachers and friends. You are so creative!!!!!
I don’t know how you do it! These are so festive:)
Oh I thought I wrote it in, oops! My website is http://vanillabrite.wordpress.com : )
I’ve never had red velvet or green velvet for that matter! I think I should give it a try.. these are so pretty!
Hi Ali, I am gluten free & vegan due to my food allergies. I started making cakeballs a few years back and have found lovely allergen-free recipes! I just LOVE your creativity Bakerella & use your designs frequently! Rock on.
Love them! I am so going to make them for the holiday. :)
Great idea my daughter will love this one
How festive! I love the little sprinkles on the (perfectly round) cupcake! Quite impressive. P.S. I still can’t get over Petunia PB’s purses. I don’t even have kids and they make me drool. Of course, with names like Buttercream and Red Velvet who wouldn’t want one added to their birthday/Christmas list?
Have a WONDERFUL weekend Bakerella!!!
u always keep surprising and inspiring me…
i love u
Everything looks so nice. Luck of the Irish with you for St. Patricks Day. I just may make those on the 17th. Like I said before, such talent. I enjoy your site so much. Paulette
When I make that same frosting mine reminds me of a light whipping cream texture..not dense but not super light either. I also beat mine for about 5 minutes so maybe thats why mine is a bit more creamy. these look wonderful!
I tried to bake the cake yesterday. And I failed:-( first with the frosting, then I made another one- this time it was lovely. But the cake resembles a pancake, it’s raw inside (even though I used a toothpick)and tastes like oil. I think it’s conversions fault- I’m a metric system girl and every website has different conversions. I saved the frosting, gotta bake the cake again.
So cute!! I love green, and cupcakes, so these are perfect!
I’ve been looking at your blog for the past couple of weeks, it’s wonderful! I need to try making the little cupcake pops, they are so adorable!
You are amazingly creative and talented, I’m in awe!
Love the green velvet!
I wonder if you ever try AmeriColor food coloring, it’s a concentrated gel color and does not give an off flavor like wilton paste, and you don’t need to use much, certainly not 2 bottles, and because it’s not water based it doesn’t change the texture of what you are making.
Very cute! I wonder if making shamrock cake pops is possible.. hmm..
Ali, why don’t you try jam, marmalade or even a spoonful or two of liqueur. All have worked well for me, though the taste is of course a bit more “dense” or strong than with cream cheese.
Hmm, I don’t know what to think of these. The dough and the unfrosted cupcakes look just as unappetizing as green-tinted food usually does – but yet again, bakerella, you’ve worked your magic and the end results are adorable!
Ohh. My daughter’s birthday is on St. Patty’s day, and I’ve been thinking about what I should make for her school treats. Now I have to decide whether to do cake balls or cupcakes.
Cute!
I love everything you do! The color is gorgeous!! I really love things that are out of the ordinary and since I also love mini things, do you think it work just as well with mini cupcakes? Should I lower the temperature?
Who would’ve thought a green dessert would look so tempting? This is really getting me excited for St. Patty’s. Thanks!
Those cake balls look AWESOME! I used one of your pictures on my blog, but I referred to you and linked to you, so I hope that was ok! I couldn’t NOT show people these amazing things. Seriously.
These are too cute!! But when you use white chocolate on the outside, how do you keep the cake balls from disintegrating into the chocolate and leaving little green flecks? It happens to me every time!!
Ali – try any you like. It just helps to shape the cake balls.
Debbie – thanks!
I believe the frosting is supposed to be airier, like a whipped cream frosting (it was when I made it).
love it!
Oh Yum! These look so good! I really want to try making cake pops! I am currently on a soy and dairy free diet – hopefully not forever! I can make dairy & soy free cake and I found chocolate that is dairy and soy free, but I can’t figure out what to use instead of cream cheese…have you ever used anything else?
Thanks!!!
S – Oh, yes. How could I forget to mention that little surprise.
And I only used 1 ounce.
I did this once! Not as pretty as yours, of course. ^_^
It was amusing (for me, at least), because my cupcakes managed to turn a few friends’ poop green, between me using a full 2 oz & them eating several cupcakes. :D
Omgosh! How cute! Love the cake balls!
oooh how delightful! They are so sweet :)
YAY! I was hoping you would do something for St. Paddy’s day! Beautiful as always ;0)
I love the colour!!!!!! Amazing work!
The color of these is amazing! So festive…love it.
Unbelievable! I felt like a Leprechaun was going to jump out of the screen at me. Tell me, what did your tongue look like after eating a few of these???
So cute!!
http:www.simplysweeter.blogspot.com
Yum!! I love making cake balls for the holidays. My husband’s work even requests them for every holiday (and i mean EVERY holiday, even the ones i didnt know existed). any excuse to get some of those yummy sweets! Thanks Bakerella, love the ideas! ; )
Beautiful!!