It is a common fact that recipes are mainly guidelines and one is always free to adapt (and many call it improvisation) in order to cater for one’s liking. I’m always keen on adapting existing recipes and fortunately, most of the time, my adaptation produced satisfactory outcomes. However, disasters do happen in the kitchen. What I thought as an act of rescuing turned out to be demolishing.
When it comes to baking, do adhere to the ingredients stated. There’s a valid reason why the recipe is called ‘The Red Velvet Cupcakes’. It means, the product should be red. Well, what else should I do when I realised that I’d no red food colouring when I’d already whipped up the batter? I couldn’t simply throw it away, could I? Although deep down, I knew I simply could, I just didn’t have the heart to do so. Trying to be bold (and blaming myself for not checking the larder at the first place), I poured yellow food colouring into my batter and what did I get? Instead of having it in a golden and shimmering shade, I ended up with a bowl of mustard yellow batter! Well, it’s too late to turn back so I went on and baked my cupcakes. As expected, they certainly did not look good to my eyes. Blog-hopping to the rescue and I was very happy to be able to disguise the look with something more pleasing- both to the sight and pallette too!
Red velvet truffles by citarasawan
- 200g of red velvet cake ( mine was mustard yellow)
- 80g of cream cheese (at room temperature)
- 1/2 tablespoonful of butter
- 2 teaspoonfuls of icing sugar (optional)
- 200g of cooking chocolate (melted)
- hundreds and thousands/ colourful edible beads (I used chopped toasted almond)
- Mash cake pieces till crumbly and keep aside.
- Next, whisk cream cheese, butter and icing sugar till creamy. Add half of this mixture into your crumbled cake and mix well till a soft dough is formed. ( I used all of the cream cheese mixture)
- Shape into balls and arranged on a baking tin lined with wax/ baking paper. Keep in the fridge for at least 3 hours. ( I kept mine in the freezer because I was in a hurry. That’s why you can see the crack on the chocolate coating)
- Then, dip the balls into melted chocolate and take out using a fork and return to the baking tin lined with wax/baking paper. Sprinkle with colourful edible beads or chopped almond.
- Keep aside till the chocolate set.