Red Velvet Monster Cake Pops Recipe

Name: Red Velvet Monster Cake Pops Recipe
Total time: 115 min
Yield: 15 servings
Cuisine: Indonesian
Ingredients: ¼ cup unsalted butter (softened); ½ cup caster sugar; 2 large eggs; 2½ tbsp cooking oil; 1 tsp unsweetened cocoa powder; 2 tbsp red food coloring liquid; 1 tsp pure vanilla extract; 2 tsp white vinegar; 1¼ cups all-purpose flour; ½ tsp baking soda; ½ tsp salt; ½ cup buttermilk; ⅓ cup unsalted butter (softened); 2 cups powdered sugar; ½ tsp pure vanilla extract; 5 tbsp heavy whipping cream; 1 pinch salt; 2½ cups melted chocolate (milk, dark, or white — your choice); Food coloring; White and black fondant; Sprinkles, crumbs, or drizzle extra chocolate

These Red Velvet Monster Cake Pops are the ultimate Halloween treat — soft, rich bites of red velvet cake mixed with creamy frosting, dipped in smooth chocolate, and coated with sprinkles and candy eyes for a fun, spooky finish. Perfect for parties, kids, or anyone who loves a bite-sized dessert ...

⏱️ 115 min 🔪 Prep: 40 min 🔥 Cook: 30 min 📊 Hard 👁️ 22 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

15 servings

¼ cup unsalted butter (softened)
½ cup caster sugar
2 large eggs
2½ tbsp cooking oil
1 tsp unsweetened cocoa powder
2 tbsp red food coloring liquid
1 tsp pure vanilla extract
2 tsp white vinegar
1¼ cups all-purpose flour
½ tsp baking soda
½ tsp salt
½ cup buttermilk
⅓ cup unsalted butter (softened)
2 cups powdered sugar
½ tsp pure vanilla extract
5 tbsp heavy whipping cream
1 pinch salt
2½ cups melted chocolate (milk, dark, or white — your choice)
Food coloring
White and black fondant
Sprinkles, crumbs, or drizzle extra chocolate

Steps

Heat oven to 350°F (175°C). Lightly grease and line an 8-inch (20 cm) baking pan with non-stick baking spray or parchment paper.
In a large bowl, beat the butter and sugar together until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
In a smaller bowl, combine the oil, cocoa powder, red food colouring, and vanilla extract until smooth.
Stir this mixture into the creamed butter mixture. Add the vinegar and mix to combine.
In a separate bowl, sift together flour, baking soda, and salt.
Add half of the dry ingredients and half of the buttermilk to the wet mixture, mixing until combined. Repeat with remaining dry ingredients and buttermilk until smooth.
Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the centre comes out clean. Cool completely on a wire rack.
In a medium bowl, beat the butter and salt for about 1 minute until smooth
Gradually add powdered sugar and beat until fluffy.
Add vanilla extract, then pour in heavy cream while mixing.
Beat until smooth and fluffy. Set aside.
Once the cake is cooled, crumble it finely with your hands or a fork.
Add frosting, a spoonful at a time, and mix until the mixture holds together when pressed.
Roll into 15 even balls. Insert a cake pop stick into each and chill in the fridge until firm (about 30–60 minutes).
Melt chocolate in a microwave or double boiler.
Add food coloring to the melted chocolate for your monsters, white chocolate will dye a much better color
Dip each cake pop into the melted chocolate, swirling to coat evenly.
Decorate as desired with sprinkles, crumbs, or drizzle extra chocolate. Or use a black circle of fondant over a larger white circle and stick it on to create an eye.
Stand cake pops upright in a styrofoam block or holder to set completely.
Allow the chocolate coating to set completely before serving.
Store cake pops in an airtight container in the fridge for up to 5 days.