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