PACKET RED VELVET SUNDAE CUPCAKES

Red velvet cupcakes are the culinary equivalent of a stylish party on your palate. They’re tender, moist cakes with a subtle cocoa flavour, topped with a swirl of luscious cream cheese frosting that’s just the right balance of tangy and sweet. The rich red hue makes them pop visually, giving them a bit of a glam edge at any dessert table.

Now, here’s where the fun kicks in, turning these beauties into little sundaes. Imagine crumbling that velvety cake, layering it with extra cream cheese frosting or whipped cream, and maybe even adding a drizzle of chocolate or a handful of your fave berries. These sundaes are not just delicious; they’re a playful twist that turns a classic cupcake into an indulgent treat with layers of texture and flavour. It’s like dessert met a cheeky encore and nailed it. Perfect for impressing mates or just spoiling yourself with something that’s cool, rich, and downright scrumptious.

PACKET RED VELVET SUNDAE CUPCAKES

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PACKET RED VELVET SUNDAE CUPCAKES 〰️

1 Red Velvet Cupcake Cake Box

Bake red velvet cupcakes and create cream
cheese frosting to boxes instructions.

Chocolate Sauce

100gm dark chocolate

15gm butter (soft)

5gm brown sugar

70gm thickened cream

Pinch salt

Add all ingredients into heat proof bowl and cook in microwave in 20 second intervals until everything has melted. Place plate on top of bowl and allow to sit at room temp for 10 minutes. Using a whisk, whisk chocolate sauce until smoother and pourable.

Build

12 red velvet cupcakes

1 piping back cream cheese frosting

1 small bowl chocolate sauce

100’s and 1000’s (or any sprinkle of choice)

6 glacé cherries

3 strawberries (halved vertically)

Once red velvet cupcakes have cooled completely, evenly pipe a dollop of cream cheese frosting onto each. Using the back of a spoon, create large divots in the frosting. Add a little chocolate sauce to the middle of the divot, before spooning it along and down the sides of the cream cheese frosting. Sprinkle the 100’s and 1000’s onto the chocolate sauce before finishing half with a glacé cherry and the other half with a halved strawberry.