Red Velvet Devil Dogs

I love my Twinkies Cookbook and Twinkies pan. Have you tried the fried Twinkie in Vegas? It is a decadent cream filled cake on the inside and warm crisp exterior. If you have not tried this treat, try it!

I have brainstormed many ways to use my Twinkie pan and add a little whimsy to baked cakes versus a traditional cupcake or whoopie pie. This time I made some red velvet devil dogs. The light cream cheese frosting and red velvet sandwich was a great combination.

Adapted from Joy of Baking

Red Velvet Cake:

  • 1 1/4 cups sifted cake flour
  • 1/4 teaspoon salt
  • 1 tablespoon cocoa powder
  • 1/4 cup unsalted butter, room temperature
  • 3/4 cups granulated sugar
  • 1 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup buttermilk
  • 1 tablespoons liquid red food coloring
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon baking soda

Cream Cheese Frosting:

  • 4 ounces cream cheese, room temperature
  • 4 ounces Mascarpone cheese, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup confectioners powdered sugar, sifted

Preheat oven to 350 degrees F and place rack in center of oven. With baking spray, spray bottom of twinkie pans.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

With a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low-speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Divide the batter evenly. Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake in the refrigerator for at least an hour (or overnight). With sharp knife, slice the individuals cakes into and fill with cream cheese frosting to make devil dogs. If you want to make cream cheese filled Twinkies, do not split the cakes, just pipe cream cheese frosting in three parts of the cake.

Cream Cheese Frosting: In the bowl beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Add more sugar or cream as needed to get the right consistency.

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