Thursday, March 11, 2010

Red Velvet Revisited


I wanted to try this Red Velvet recipe from the other day again for a few reasons:

  1. I had green food coloring and figured it would be fun for St. Patrick’s Day.
  2. 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.
  3. I wanted to try the cooked frosting that a lot of you recommended over the cream cheese version and
  4. I had all of these…


Tiny shamrock sprinkles.

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.

Ann said...


March 12, 2010 12:02 AM
Sandra said...

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! ; )

March 12, 2010 12:02 AM
Anne ( said...

So cute!!

March 12, 2010 12:02 AM
Strawberry Cake said...

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???

March 12, 2010 12:06 AM
sharon said...

The color of these is amazing! So festive…love it.

March 12, 2010 12:10 AM
Jolene ( said...

I love the colour!!!!!! Amazing work!

March 12, 2010 12:16 AM
tia said...

YAY! I was hoping you would do something for St. Paddy’s day! Beautiful as always ;0)

March 12, 2010 12:21 AM
Lisa (bakebikeblog) said...

oooh how delightful! They are so sweet :)

March 12, 2010 12:21 AM
Laurie Bell said...

Omgosh! How cute! Love the cake balls!

March 12, 2010 12:22 AM
S said...

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

March 12, 2010 12:24 AM
bakerella said...

S – Oh, yes. How could I forget to mention that little surprise.

And I only used 1 ounce.

March 12, 2010 12:30 AM
Ali said...

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?

March 12, 2010 12:30 AM
Amy said...

love it!

March 12, 2010 12:30 AM
Debbie said...

I believe the frosting is supposed to be airier, like a whipped cream frosting (it was when I made it).

March 12, 2010 12:37 AM
bakerella said...

Ali – try any you like. It just helps to shape the cake balls.

Debbie – thanks!

March 12, 2010 12:41 AM
Lauren said...

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!!

March 12, 2010 12:48 AM
Kari said...

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.

March 12, 2010 12:57 AM
Britta said...

Who would’ve thought a green dessert would look so tempting? This is really getting me excited for St. Patty’s. Thanks!

March 12, 2010 01:07 AM
Lorie said...

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?

March 12, 2010 01:18 AM
Emily said...


March 12, 2010 01:19 AM
Liz said...

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.

March 12, 2010 01:24 AM
Viiriainen said...

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!

March 12, 2010 01:39 AM
Sharon said...

Very cute! I wonder if making shamrock cake pops is possible.. hmm..

March 12, 2010 01:52 AM
Diane {} said...

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.

March 12, 2010 02:05 AM
Schonna said...

Love the green velvet!

March 12, 2010 02:14 AM
Tamara said...

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!

March 12, 2010 03:09 AM
gosia said...

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.

March 12, 2010 03:13 AM
Sonya said...

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!

March 12, 2010 04:13 AM
Paulette said...

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

March 12, 2010 05:34 AM
Maryam ALAwadhi said...

u always keep surprising and inspiring me…

i love u

March 12, 2010 05:37 AM
Rachel from A Cupcake for Moose said...

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!!!

March 12, 2010 06:13 AM
Amalia said...

Great idea my daughter will love this one

March 12, 2010 06:31 AM
Jessica @ How Sweet It Is said...

Love them! I am so going to make them for the holiday. :)

March 12, 2010 06:33 AM
Jessica said...

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.

March 12, 2010 06:38 AM
Shannon O | Confessions of a Loving Wife said...

I’ve never had red velvet or green velvet for that matter! I think I should give it a try.. these are so pretty!

March 12, 2010 06:43 AM
Jessica said...

Oh I thought I wrote it in, oops! My website is : )

March 12, 2010 06:43 AM
Lisa said...

I don’t know how you do it! These are so festive:)

March 12, 2010 06:50 AM
Sandi said...

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!!!!!

March 12, 2010 07:03 AM
Beth @ 990 Square said...

I’m a St. Patty’s Day girl (it’s my birthday!) and i approve of these cake balls! They’re perfect!

March 12, 2010 07:22 AM
Katherine said...

Wow that is certainly very green. What an awesome idea for St Patricks Day.

March 12, 2010 07:44 AM
41 said...

Tried the oreo ones and they were amazing!!!!
i think I may attempt cake balls… seems tricky though with the covering? Love your site :)

March 12, 2010 07:52 AM
peachkins said...

these are perfect!

March 12, 2010 07:55 AM
Nicole said...

Seven-minute frosting works well in red (or green!) velvet cake balls, too. Tried it last week with sweet (very sweet!!) results.

March 12, 2010 08:11 AM
Ashley said...

They look great!

March 12, 2010 08:11 AM
Jessica said...

I can’t wait to try these. I’m soooo excited. Thanks for another wonderful post!!

March 12, 2010 08:13 AM
triplets07 said...

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:)

March 12, 2010 08:22 AM
Vontresa said...

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?

March 12, 2010 08:28 AM
Coral said...

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

March 12, 2010 08:56 AM
Becca said...

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.

March 12, 2010 09:11 AM
Heather said...

How fun! I think I’m going to have to give it a shot! :)

March 12, 2010 09:26 AM
Mandi Briggs said...

My cupcakes never rise that much!

March 12, 2010 09:27 AM
Wendy said...

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!

March 12, 2010 09:28 AM
cassie said...

those are too adorable! i need to try those for sure :D

March 12, 2010 09:29 AM
Tiffany J. said...

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!

March 12, 2010 09:32 AM
Sumeyye said...

Why don’t you pure spinach to add cake batter? It tastes so much better and it also is healtier:)

March 12, 2010 09:34 AM
Katrina said...

These are absolutely lovely. You’re photos are amazing!

March 12, 2010 09:41 AM
Liz B said...

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 :)

March 12, 2010 09:49 AM
kristan roland said...

Looks delicious, as always!! Can’t wait for your book!!

March 12, 2010 09:52 AM
Annette said...

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!

March 12, 2010 09:55 AM
Terri said...

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!

March 12, 2010 10:00 AM
Jennifer said...

Bakerella, how do you get the chocolate so smooth on your cake balls? mine always turns out so lumpy.

March 12, 2010 10:05 AM
prerna said...

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.

March 12, 2010 10:08 AM
Mrs. Kolca said...

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

March 12, 2010 10:16 AM
Jamie said...

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 (link to and they turned out awesome! I LOVE holiday baking!!

March 12, 2010 10:21 AM
Bonni O'Hara said...

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.

March 12, 2010 10:27 AM
Christine said...

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?

March 12, 2010 10:32 AM
Emily said...

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!

March 12, 2010 10:37 AM
PeachRainbow said...

Beautiful, as always!

March 12, 2010 10:37 AM
Lola said...

How do you keep the cake balls from turning your white chocolate into green chocolate?

March 12, 2010 10:42 AM
Kathie said...

Those are so cool!! I love the cake balls the best :o)

March 12, 2010 10:45 AM
Ann said...

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.

March 12, 2010 11:05 AM
Anne said...

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!

March 12, 2010 11:09 AM
Jaime @ La vie...J'aime said...

Love! The cake balls are so cute :)

March 12, 2010 11:14 AM
Robin said...

Omg – Those look amazing!!!!!

March 12, 2010 11:25 AM
Tara said...

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!

March 12, 2010 11:38 AM
Gillian said...

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!!!

March 12, 2010 11:48 AM
Weekend Cowgirl said...

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…

March 12, 2010 11:51 AM
Allison said...

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.

March 12, 2010 11:54 AM
karen said...

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.

March 12, 2010 12:09 PM
kim said...

How long did you cook the cupcakes for? Just wasn’t sure if you’d kept them in as long as the cake. Thanks!

March 12, 2010 12:17 PM
Colleen Sculleigh osman said...

This blog is truly inspired! Green cake balls? Rock on, Bakerella, rock on.

March 12, 2010 12:54 PM
nesserjo said...


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.

March 12, 2010 12:59 PM
bonnie said...

Wonder if my kids would eat green cupcakes? Might have to make those this weekend! Spreading some sunshine this afternoon to my favorite bloggers! link to

March 12, 2010 01:01 PM
Chrissy said...

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

March 12, 2010 01:36 PM
Martina said...

Looks good and tasty to me!! Great work!

March 12, 2010 01:43 PM
Bree said...

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.

March 12, 2010 01:48 PM
Sandy said...

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!

March 12, 2010 01:54 PM
Laurel said...

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!

March 12, 2010 02:18 PM
Carolina said...

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!!!!!!!!!!!

March 12, 2010 02:23 PM
Cathy said...

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.

March 12, 2010 02:47 PM
Carina said...

they look wonderful and pretty! my favorite color is green!

March 12, 2010 03:27 PM
Seanna Lea said...

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!

March 12, 2010 04:01 PM
Kelly Taylor said...

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?

March 12, 2010 04:37 PM
MrsShuck said...

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.

March 12, 2010 05:03 PM
Shari said...

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!!

March 12, 2010 05:16 PM
Alia said...

i love the rich green colour and thats soo creative!! ur such a bakerella …

March 12, 2010 05:20 PM
Melanie said...

So fun and delicious looking.

March 12, 2010 05:36 PM
Mel G said...


I thought the cupcakes were pretty good looking…..but then I got to the cake pops!!! They’re so cute!!

March 12, 2010 06:34 PM
Miss T said...

Very cute! You are so creative!

March 12, 2010 06:46 PM
Alicia said...

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!

March 12, 2010 07:00 PM
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