The Maya Kitchen: Maya Launches Decadence Red Velvet Premium Mix!

MAYA Decadence Red Velvet Premium Mix 

Holiday Season is just a few weeks away! And if you're like me who's always wondering what something new to serve or to giveaway, just continue reading and I'll give you some ideas.

In the family, I am usually assigned to do the desserts or pastries. But mind you, I don't bake! So I usually go with treats that can be refrigerated or steamed. I have this idea that baking is complicated and would need lots of practice and learning. But thank God for cake mixes! One of the trusted brands is Maya. Their Decadence Premium Mixes are of higher quality and comparable to more expensive imported brands. You can achieve a moist, dense, and butter base with the Yellow Cake Mix, a rich, dark, and fluffy chocolate cake with the Devil's Food Cake Mix, and a delicately moist yet fudgy center with the Fudge Brownie Mix.

Make your own tasty Red Velvet cupcakes and more! 

And now, Maya came up with another premium mix that is very suitable to the upcoming holidays -- the Maya Decadence Red Velvet Premium Mix. Best characterized by its red color, cream cheese frosting, and subtle cocoa taste, Red Velvet is a great to have this Christmas Season.

With Maya Decadence Red Velvet Premium Mix, the possibilities are endless. From basic Red Velvet Cupcake to a more out-of-the-usual Red Velvet Cookie Chocolate Layered Cake, or you can also go for Red Velvet Cookies, Orangey Red Madeleines, or Red Scarlet Cake Pops for giveaway.

Now, the exciting part is I'll be sharing with you some recipes that you can try at home using Maya Decadence Red Velvet Premium Mix. Some are really quick, easy, and straightforward, while others might need a bit of skills and creativity. But all of them are worth trying and already simplified with the use of the cake mix. The pack includes a whipping cream powder which you can use for frosting. Enjoy!

For more recipes, visit www.themayakitchen.com.


RED VELVET CUPCAKE

Red Velvet Cupcake 

Ingredients:

Base

• 1 pack MAYA Decadence Red Velvet Cake Mix 400g
• ¾ cup + 1 tablespoon water
• 1/3 cup vegetable oil
• 3 pieces egg

Frosting

• 1 pack instant whipping cream powder (included)
• 1/3 cup cold water

Steps:

1. Preheat oven to 350°F/177°C. Line 3 ounces muffin/cupcake pans with baking cups. Set aside.
2. Combine water, oil and eggs. Slowly add the cake mix to the wet ingredients and lightly mix by hand using a wooden spoon or wire whisk until well blended.
3. Pour mixture into prepared pans, about ¾ full and bake for 15-20 minutes or until a toothpick inserted at the center comes out clean cool before frosting.
4. For the frosting: In a bowl, combine instant whipping cream powder and cold water and beat using a wire whisk until fully aerated or until it doubles in volume. Decorate cake or cupcakes as desired. Note: for easier beating use stand mixer with wire whisk attachment.

Yield: 20 cupcakes

Note: To make it into a cake; follow the same procedure on how to make a cupcake batter, and use a 7 x 3-inch round pan for a single cake or you may use two 7 x 1 ½- inch round pans for a two-layer cake instead of muffin or cupcake pans.

RED VELVET COOKIES

Red Velvet Cookies 

Ingredients:

• 1 pack MAYA Red Velvet Cake Mix 400g
• 2 pieces eggs
• 3-4 tablespoons oil
• 1 pack Instant whipping cream powder 60g (included)
• 1/3 cup walnuts, chopped
• 1/3 cup white chocolate chips
• extra white chocolate chips for topping, as needed
• melted dark chocolate, for drizzling

Steps:

1. Pre heat oven to 350⁰F/177⁰C. Line cookie sheets with wax paper or grease proof paper. Set aside. 
2. In a mixing bowl, combine eggs and oil. Beat well. 
3. Add in cake mix, whipping cream powder, walnuts and white chocolate chips. Mix until well blended or until cookie dough forms. 
4. Using smallest ice cream scooper, scoop cookie mixture and arrange into a cookie sheet one inch apart.  
5. Top each cookie with extra white chocolate chips and lightly press the chips into the cookie dough without flattening it, then bake for 10-15 minutes or until done.
6. Transfer cookies into a rack to completely cool.
7. Drizzle melted dark chocolate over cooled cookies.  Set aside for a few minutes or until chocolate drizzles set then serve.

Yield: 4 dozen cookies

ORANGEY RED MADELEINES

Orangey Red Maadeleines 

Ingredients:

• 1 pack MAYA Decadence Red Velvet Cake Mix 400g
• 1 pack instant whipping cream powder(included)
• 3 pieces eggs
• ¼ cup milk
• 2 tablespoons whipping cream
• 1/3 cup melted butter
• zest of 1 orange
• 1 teaspoon orange extract

Steps:

1. Preheat oven to 350°F/177°C. Grease and flour madeleine pans. Set aside. 
2. In a bowl, combine and blend together eggs, milk, whipping cream, butter, orange zest and extract.  
3. Add the mix and instant whipping cream powder into the egg and milk mixture.  Beat until well blended and smooth.  
4. Scoop or mound mixture into prepared madeleine pan and bake for 8-10 minutes or until puffed and baked. Continue doing this procedure until all mixture has been consumed.

Yield:  3 dozens (using big madeleine pan)

RED SCARLET CAKE POPS

Red Scarlet Cake Pops 

Ingredients:

• 500 grams MAYA Decadence Red Velvet Cake crumbs
• ¼ cup cream cheese (room temperature)
• 1 tablespoon melted butter
• ¼ cup milk
• 1 tablespoon light corn syrup 
• 24 pieces lollipop sticks
•  melted white chocolate, as needed for coating
•  red velvet cake crumbs, as needed for coating
•  sanding sugar

Steps:

1. Prepare red velvet cake mix according to package directions. 
2. Using a food processor, process cooled cake into crumbs.   Measure a 500 grams of crumbs for cake pops and  an extra cake crumbs for coating and sprinkling. 
3. Mix cake crumbs, cream cheese, melted butter and light corn syrup in a food processor and process using  the pulse button until lightly mix but not too mushy.
4. Form into balls and arrange in a lined tray at least an inch apart. Chill and set aside.
5. Dip the end portion or ½ inch of each lollipop sticks into the melted chocolate and insert until half-way through inside portion of each cake balls.  Chill again until the sticks firmly stuck or secured onto the cake balls.
6. Dip the cake pops one at a time into the melted chocolate until fully covered, make sure to remove the excess chocolate before coating and sprinkling with extra cake crumbs or sanding sugar.
7. Use a styro foam to hold and to finish setting of the cake pops.
8. May wrap and cover the cake pops, if desired.

Yield:  24 cake pops

RED VELVET STRAWBERRY CREAMWICH

Red Velvet Strawberry Creamwich 

Ingredients:

• 1 pack MAYA Decadence Red Velvet Cake Mix 400g

Cream Filling

• 1 tablespoon gelatin powder
• 2 tablespoons cold water
• 3 tablespoons hot water
• ½ cup whipping cream
• ½ cup condensed milk
• 1 pack instant whipping cream powder (included)
• 1/3 cup cold water
• ½  cup strawberry jam 
• fresh strawberries, as needed for garnishing (optional) 
• sprinkles for garnishing (optional)

Steps:

1. Preheat oven to 350°F/177°C. Grease and line two 9 x 9 inch square pans. Set aside. 
2. Prepare red velvet cake mix according to package direction except pour and equally divide the mixture into two prepared pans. Bake for 10-15 minutes or until done. Set aside to cool down.
3. In a small bowl sprinkle gelatin over cold water for a minute to soften and bloom then add hot water. Keep stirring until gelatin is completely dissolved and the mixture is clear. Set aside.
4. In another bowl, whip the cream until double in volume. Add in the gelatin mixture and condensed milk. Lightly mix until well blended. 
5. Place instant whipping cream powder and cold water in a bowl and beat until fully aerated. Add and mix into the cream and condensed milk mixture, gently fold until well blended. 
6. Add strawberry jam into the cream mixture and gently fold until well blended.
7. To assemble: Lay one square of cake on a clean flat serving dish then top and spread evenly the creamed mixture on it. Sandwich the cream with another cake. Place in the freezer or chiller to firm. Cut in desired shapes before serving.

Yield: 6-8 servings

RED VELVET COOKIE CHOCOLATE LAYERED CAKE/BARS

Red Velvet Cookie Chocolate Layered Cake/Bars 

Ingredients: 

Cake base

• 1 pack MAYA Decadence Red Velvet Cake Mix 400g
• 1/3 cup butter, melted
• 2 pieces egg yolks
• 1 tablespoon water
• 2 tablespoons sour cream

Cookie

• 3/4 cup softened cream cheese
• 1/4 cup sugar
• 1 piece egg
• 1 ½ cups crushed graham
• 1 pack instant whipping cream powder (included)
• 1/3 cup melted butter

Chocolate top layer

• ¼- 1/3 cup whipping cream
• 1 cup dark chocolate chips
• 1 tablespoon melted butter
• 2 teaspoons coffee liqueur (optional)

• Chocolate milk balls, for garnish (optional)

Steps: 

1. Pre heat oven to 350⁰F/177⁰C. Grease and line bottom and sides of a 9×9x2-inch square pan. Set aside.
2. To make a cake base: In a bowl, combine together melted butter, egg yolks, water and sour cream. Mix until thoroughly blended.
3. Add in the cake mix to the wet ingredients and continue beating until well combined. Mixture will become heavy.
4. Pour and spread in a prepared pan. Bake for 20 minutes or until done then lightly press to flatten the cake.  Set aside to cool.
5. To make the cookie: In another bowl, combine together cream cheese, sugar, egg, crushed graham, whipping cream powder and butter until well blended. Lightly press graham mixture on top of the cooled red velvet cake base and bake for another10 minutes.
6. To make chocolate top layer:  Lightly heat up cream over a double boiler then add in chocolate chips. Give a few stir until melted and well blended. Pour and stir in melted butter and liqueur until combined and well mixed.  Remove from the double boiler. Pour and spread chocolate evenly on top of cookie layer.
7. Chill in the refrigerator before serving or cut into bars.

Yield: 8-10 servings, or 24 (8 x 3) bars 

RED VELVET SWIRL CREAM CHEESECAKE

Red Velvet Swirl Cream Cheesecake 

Ingredients:
Cake base

• 1 pack MAYA Decadence Red Velvet Cake Mix 400g
• ½ cup butter, softened
• 3 pieces egg yolks
• 3 tablespoons corn syrup
• 2 tablespoons water

Cream Cheese

• 2 bars cream cheese
• ¾ cup sugar
• 3 pieces whole eggs
• 2 tablespoons MAYA All Purpose Flour
• 1 pack instant whipping cream powder (included)
• 1 teaspoon vanilla extract
• red food color gel, as needed

Steps: 

1. Pre heat oven to 325⁰F/163⁰C. Grease and line 9 x 3 inch spring form pan. Set aside. 
2. In a bowl mix together cake mix, butter, egg yolks, syrup and water. Mix well until thoroughly blended. 
3. Pour and spread onto prepared pan and bake for 15-20 minutes.  Remove from the oven and flatten the sides of the cake base. Set aside to cool down without removing from the pan.
4. To make cream cheese: In a mixer bowl using a paddle, beat cream cheese and sugar until mixture becomes smooth and fluffy then add in the flour and whipping cream powder continue beating.  Add egg one at a time until mixture becomes smooth and free from lumps.
5. Set aside ¼ of cream cheese mixture and tint with red food color. 
6. Pour the rest of the cream cheese mixture into a cooled red velvet cake base. 
7. Drop spoonful of coloured cream cheese mixture filling on top then run the knife through the mixture until it creates a swirl. Bake for 50 to 60 minutes or until done. Remove your cheesecake from the oven until the cake is firm and the center of the cake still lightly jiggles. 
8. Allow to chill in the refrigerator completely the cheesecake before cutting and serving.

Yield: 10-12 slices

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Disclaimer: I was provided with materials to feature this contest. I did not pay anything. All photos with my watermark are mine and shouldn't be used without my permission.