Monday, February 14, 2011

Red Velvet Cheesecake Cupcakes for Steph's Birthday

My friend Steph is a big fan of all things red velvet. However, since I've made red velvet cupcakes, bars, and whoopie pies for her to try in the past, I felt I needed to step things up a bit this year for the bday. I Decided to try out these red velvet cheesecake cupcakes where some cream cheese mixture is poured over the red velvet batter before baking. I think they were very delish, right up there with the chocolate cheesecake cupcakes I make. I put them in these red tulip liners that are really popular right now (and really pretty) so they're a bit bigger than your average cupcake. Check these out:

Red Velvet Cheesecake Cupcakes (from Restless Chipotle)

Cheesecake Mixture:
1 (8oz) pkg cream cheese, softened
1c sugar
2 eggs
1t vanilla

1 stick butter, softened
2c sugar
2 eggs
1/4c+2T dark cocoa powder (dutch processed)
red food coloring
2t vanilla
1c whole buttermilk
2 1/4c flour
1t baking soda
3t vinegar

1 (8oz) pkg cream cheese, softened
1/2 stick butter, softened
1t vanilla
1/4c whole milk
powdered sugar

Cheesecake mixture:
Beat all ingredients together until creamy.

Preheat to 325F. In a large bowl, cream together butter and sugar until fluffy. Add egg and vanilla, beat until well incorporated. Add cocoa and food coloring (I use gel food coloring so only a few drops, liquid food coloring could be a 1/4c), mix until evenly blended. Alternate adding buttermilk and flour, beginning and ending with buttermilk. Stir in baking soda and vinegar.

Fill liner 3/4 full with cupcake batter. Scoop a tablespoon of the cheesecake mixture on top of the red velvet batter. Bake for 20 minutes. Cool Completely.

Beat cream cheese and butter until creamy. Add in vanilla and milk. Add powdered sugar until desired consistency is reached. Frost cooled cupcakes.

This would be a great treat for Valentine's day too! Enjoy!

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