Red velvet revenge

This shake will have you seeing red – sweet, sweet red velvet, that is!

Red velvet revenge Credit: Chris Middleton

• serves

  2

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 625 ml (21 oz/2½ cups) milk 
• 150 g (5½ oz/1 cup) red velvet instant cake mix 
• 4 scoops chocolate ice cream 

Monster your shake 

• raspberry syrup (see note) 
• cream cheese frosting (see note)
• red sprinkles and red glitter sparkles, for decorating 
• 2 scoops chocolate ice cream
• 2 Cherry Ripe bars, cut into pieces
• whipped cream 
• 2 red velvet cupcakes (see note)

Instructions

To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined. 

Line the inside of each glass with raspberry syrup. Using a spatula, smear the frosting around the outer rims, then decorate with the sprinkles and glitter. Gently pour in the shake and top with a scoop of ice cream. 

Set a piece of Cherry Ripe across the top of each the glass followed by a cupcake. 

Using a piping bag fitted with a star nozzle, pipe whipped cream into any gaps on top of the shake. Decorate with the remaining pieces of Cherry Ripe and with more sprinkles. 

Note: 

• To make a batch of raspberry syrup, combine 55 g sugar with 1½ tablespoons water in a medium- sized saucepan over low heat. Stir constantly for 2 minutes until the sugar has dissolved, brushing any sugar from the sides of the pan with a wet pastry brush. Add 250g fresh or frozen raspberries 150 g raspberry syrup and 1½ tablespoons glucose syrup, and stir for 1 minute or until well combined. Remove from the heat and set aside to cool to cool completely. Puree with a hand-held blender for 1 minute or until smooth. Transfer into a squeeze bottle or container. This syrup will keep in the fridge for up to 1 week.

• To make the cream cheese frosting, place 30 g (1 oz) softened butter, 60 g (2 oz) softened cream cheese, ½ teaspoon vanilla essence 1–2 tablespoons lemon juice and 1 teaspoon grated lemon zest, in a medium-sized bowl. Using an electric mixer, beat on high for 4 minutes or until pale and fluffy. Gradually add 125 g (4½ oz/1 cup) icing (confectioners’) sugar and beat for 4 minutes or until the sugar has dissolved and the mixture is smooth. Use immediately or transfer to an airtight container. This frosting will keep in the fridge for up to 1 week. 

•  For the red velvet cupcakes, preheat the oven to 180°C (350°F). Lightly grease a 12-hole muffin pan, or line with cupcake liners. Combine the 185 ml (6 oz/¾ cup) buttermilk, 1 egg and125 ml (4 oz/½ cup) vegetable oil in a jug and set aside. Sift 220 g (8 oz/1½ cups) plain (all-purpose) flour into a large mixing bowl and add 145 g (2⁄3 cup) caster (superfine) sugar. Make a well in the centre and pour in the milk mixture, stirring until just combined. Fold in ½ teaspoon sifted cocoa, 1 tablespoon red food colouring and ½ teaspoon vanilla. Spoon the batter into the muffin holes, filling each to about two-thirds full. Bake for 20 mins for regular-sized cupcakes, or until a skewer inserted into the centre comes out clean. Cool in the pan for 2 minutes before turning out onto a wire rack. Ice the cooled cupcakes with cream cheese frosting and decorate with a raspberry. 

This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.