Red Velvet and Cream Cheese Cupcakes

This is a late Valentine’s Day post, but I thought these looked so yummy. I had a box of Red Velvet cake mix that I bought on accident so this was the perfect chance to use it. I found this idea on Lick The Bowl Good, but I had to add my own twist to it from our family recipes. I think these would be really fun for a Valentine’s party and read to the bottom to see my idea twist for St. Patty’s Day.

Here are the directions:

Red Velvet Cake/Cupcakes
1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temperature
2 eggs, room temperature
2 1/3 cups of cake flour
2 tablespoons of Dutch-processed cocoa powder
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk*
1 1/2 tablespoons of red food coloring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar
(Or you could just use a box mix.)

Cream Cheese Filling
1- 8 oz package of cream cheese
1 egg, slightly beaten
1 cup sugar
1/2 teaspoon vanilla

Frosting ingredients
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 – 3 cups of powdered sugar
1 teaspoon of vanilla extract
*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.


The cupcakes
1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5 Scoop into cupcake papers, about 2/3 of the way full and then scoop in some of the cream cheese filling. Swirl it around in the cupcake with a knife. Bake for 18-22 minutes or until a toothpick comes out clean.
6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes. You will need to refrigerate them since there is cream cheese involved.
The Frosting
1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2 Add the vanilla extract and mix.
3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

I also thought it would be fun to use green food coloring and make these Green Velvet Cupcakes for St. Patrick’s Day. Let me know if you try it.

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