Red Velvet Elf Shake Recipes

RED VELVET HOLIDAY ELF CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
• Bake and cool completely as directed on box for cupcakes.
• Frost cupcakes with frosting, reserving 1 tablespoon frosting. Place one apricot half on each side of cupcakes for ears. Cut each fruit snack into 4 triangles. Place 1 triangle on top of each cupcake, folding pointed end over to form hat. Attach 1 gumdrop half to pointed end of each hat using reserved frosting. Use remaining gumdrop halves for nose, and chocolate chips for eyes. Pipe mouth with red decorator frosting. Store loosely covered.

RED VELVET ELF SHAKE

Steps:

• Firstly, heat the red candy melts in the microwave until smooth and melted. Brush all over the cone with a pastry brush and then sprinkle over the sanding sugar to cover completely. Place onto a chopstick in a tall glass to dry.
• Roll the marshmallow in your hands till round and slightly sticky and then coat in the green sanding sugar.
• Stick onto the top of the cone with a little candy melt and put aside to dry.
• Flatten out the green taffy using a rolling pin and cut into a zig zag using a pair of kitchen scissors. Stick around the base of the cone using a little candy melt and mold into shape.
• Cut the biscuit in half for the ears.
• Whip the cream to soft peaks and put into the piping bag fitted with a star nozzle. Put the cupcake, ice-cream, milk, cocoa powder and red food dye into the blender and blitz for 1 minute until smooth.
• Pour into the shake glass.
• Pipe the cream on top in a large swirl.
• Place the cone hat on top and finally stick the ears onto the side.

RED VELVET TRIFLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with parchment paper, then spray lightly with cooking spray.
• Combine cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into the prepared pan and smooth to even out.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes.
• When the cake is almost cooled, whisk milk and pudding mix together for 2 minutes. Let sit until set, about 5 minutes.
• Meanwhile, cut the cooled cake into 1-inch cubes.
• Place 1/2 of the cake cubes in the bottom of an 8-inch trifle bowl. Layer with 1/2 of the pudding and 1/2 of the cherry pie filling. Repeat layers once more. Refrigerate for 4 to 8 hours before serving.
• Garnish with whipped cream.