I have been thinking for quite long to make a pull apart version of cake, apart from the fact that my son has been asking me a red velvet cake for a long so, I decided to give it a shot. Finally here it is, with a red velvet cake in pull apart style. I used cheese frosting to form the clock face and the dial was with chocolate glazing. The original recipe source is from here.
Red velvet cup cake ingredients: 6 tbsp of butter (soft) ; 2/3 cup of sugar ; 1 egg ; 1 ¼ tbsp. of coco powder ; 1 ½ tbsp of red liquid food color ; ½ tsp of vanilla essence ; ½ tsp of salt ; ¾ cup of milk ; 1 5/8 cup of all-purpose flour ; ¾ tsp of baking soda ; ¾ tsp of apple cider vinegar
Ingredients for Cheese frosting : 85 gms of cream cheese ; 2 tbsp of butter ; 1/2 tsp of vanilla essence ; 2 cup confectioner sugar
For Dial (chocolate glazing) : 150 gms of melted dark chocolate
In mixing bowl beat butter with sugar till it becomes smooth and creamy. Add egg and beat further. Add the food colour and continue to beat until the colour evenly mixed.
Continue to run the blender at med-speed and slowly add the flour mix and milk little by little, until all the ingredients are combined well and you got right cake batter consistency.
Finally add baking soda into apple cider vinegar, quickly mix and add into flour mix.
Divide the batter evenly among the 19 mini cupcake tins about 2/3 filled and transfer to the 180°C pre heated oven and bake for about 20 min or until its done. (Toothpick technique will help) Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until it become smooth. Add the sugar and continue to beat on low speed until incorporated. Increase the speed to high and blend until it become very light and fluffy.
