RED VELVET MILKSHAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 5m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Put the ice cream, 1/2 cup of the milk and the cupcake into the jar of a blender and puree until smooth. Add more milk if the shake is too thick. Pour into 2 sundae glasses or pint glasses and serve immediately.
RED VELVET ELF SHAKE
This delicious shake is a real treat-made with red velvet cake and topped with a candy decorated cone.
Provided by Food.com
Categories Ice Cream
Time 30m
Yield 1 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1175.7, Fat 82.5, SaturatedFat 47.8, Cholesterol 277.6, Sodium 647.3, Carbohydrate 92, Fiber 2.9, Sugar 47.5, Protein 20.1
RED VELVET ELF CUPCAKES
Add something creative to your Christmas dessert table! Serve these cupcakes that are decorated like elves with Betty Crocker® frosting, gum drops and chocolate chips.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In small bowl, mix flour, cocoa, baking soda and salt. In large bowl, beat sugar, butter and eggs with electric mixer on medium speed until light and fluffy. Beat in food color and vanilla. On low speed, alternately add flour mixture and buttermilk just until blended. Divide batter evenly among muffin cups.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely. Set aside 1 tablespoon frosting; frost cupcakes with remaining frosting. Cut each orange gumdrop in half; shape into triangles. Place 2 pieces on each cupcake for ears. Cut each fruit snack into 4 triangles. Place 1 triangle on each cupcake for hat, folding pointed end over. With reserved frosting, attach 1 green gumdrop half to pointed end of hat. Use red gumdrops halves for nose and chocolate chips for eyes. Pipe red icing for mouth.
Nutrition Facts : Calories 210, Carbohydrate 33 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 240 mg
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