Lately, I have been itching to make something red velvet (maybe it is because Valentine's Day is right around the corner), but I wanted to try something out of the norm.... I was not in the mood to deal with frosting and piping and all that typical cream cheese frosting jazz. So then I thought how can I incorporate the cream cheese frosting part without having to pipe it. I thought about injecting the cupcakes with frosting but that just didn't seem creative enough, so then I thought: cheesecake + red velvet cupcakes = :)
Ingredients:
Red Velvet adapted from Bakerella
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cheesecake
8 oz. cream cheese, softened
1/4 cup sour cream
1/2 cup sugar
2 tbsp. flour
vanilla
Directions:
(1) Preheat the oven to 350˚F. Line muffin pans with cupcake liners.
(2) In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with an electric mixer.
(3) Add the dry ingredients to the wet and mix until smooth and thoroughly combined.
(4) In another bowl, mix the cream cheese and sour cream together with an electric mixer. Add the sugar and continue mixing until the sugar has been well combined. Add the vanilla extract and flour and blend until batter comes together.
(5) Fill each cupcake with a shallow layer of red velvet cake mix followed by cheesecake batter and ending once again with red velvet (batter should come 3/4 way up the cupcake liner). As you can see from the picture, I used the same scooper for both the red velvet and cheesecake which will give you a nice swirled blended look.
(6) Bake in the oven for 12-15 minutes (for mini cupcakes) or until cupcakes have set and a cake tester comes out clean.
I am not sure how I felt about this little experiment. Very delicious idea in my head but not quiet what I was expecting in terms of taste. My co-workers all thought they were very tasty and asked that it become a regular treat brought into the office, but something about it just was not what I imagined. I think it needs more cheesecake ratio to cake. I felt like the cheesecake flavor was really muted by the red velvet, so next time I will be doing more cheesecake and less red velvet. All in all still a good treat for any red velvet lover!
Ingredients:
Red Velvet adapted from Bakerella2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cheesecake
8 oz. cream cheese, softened
1/4 cup sour cream
1/2 cup sugar
2 tbsp. flour
vanilla
Directions:
(1) Preheat the oven to 350˚F. Line muffin pans with cupcake liners.
(2) In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with an electric mixer.(3) Add the dry ingredients to the wet and mix until smooth and thoroughly combined.
(4) In another bowl, mix the cream cheese and sour cream together with an electric mixer. Add the sugar and continue mixing until the sugar has been well combined. Add the vanilla extract and flour and blend until batter comes together.
(5) Fill each cupcake with a shallow layer of red velvet cake mix followed by cheesecake batter and ending once again with red velvet (batter should come 3/4 way up the cupcake liner). As you can see from the picture, I used the same scooper for both the red velvet and cheesecake which will give you a nice swirled blended look.
(6) Bake in the oven for 12-15 minutes (for mini cupcakes) or until cupcakes have set and a cake tester comes out clean.
I am not sure how I felt about this little experiment. Very delicious idea in my head but not quiet what I was expecting in terms of taste. My co-workers all thought they were very tasty and asked that it become a regular treat brought into the office, but something about it just was not what I imagined. I think it needs more cheesecake ratio to cake. I felt like the cheesecake flavor was really muted by the red velvet, so next time I will be doing more cheesecake and less red velvet. All in all still a good treat for any red velvet lover!
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