Wednesday, October 21, 2009

Red Velvet Cheesecake Cupcakes


This past Sunday, Hubby, DS and I went to The Cheesecake Factory for dinner. I told myself I wasn't going to get dessert, but of course when you're at The Cheesecake Factory, somehow you end up giving in and getting a slice of their cheesecake. We shared a piece of their Stefanie's Ultimate Red Velvet Cheesecake. It wasn't the first time I've had it, but oh my gosh is it amazing every single time. I swear there is crack in it. Anyhow, Stefanie gave me the inspiration to make these cupcakes. I adapted the cupcake recipe from My Baking Adventures and the cream cheese icing recipe from The Chezannies.

Cupcake Servings: 16 cupcakes
Ingredient:
Filling:
8 ounces cream cheese, softened
4 tablespoons granulated sugar
3 tablespoons lightly beaten egg (break egg, mix with fork, measure)
1/2 teaspoon vanilla

Batter:
2 cup plus 4 tablespoon all purpose flour (10 oz)
4 teaspoons unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 plus 2(1/8) teaspoon salt

1 cup vegetable oil
2(2/3) cup granulated sugar
2 teaspoon apple cider vinegar
2 large egg
2 tablespoon red food coloring
2(3/4) teaspoons vanilla
6 tablespoons sour cream

Directions:
1. Preheat oven to 350 degrees F. Line 8 muffin cups with paper liners.
2. Prepare filling first. With a mixing spoon, beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside.
3. In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt.
4. In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla and sour cream. Mix very well, then add flour mixture and stir just until blended.
5. Measure out approximately 2/3 cup red mixture and set aside. Divide remaining red mixture among the 16 muffin cups – each cup should be a little over 1/3 of the way full. Spoon cream cheese mixture over red mixture, dividing evenly between all cups. Drop small spoonfuls of reserved red batter on top of cream cheese mixture, making a bulls-eye pattern.
6. Bake for 20-23 minutes. Let cool on a wire rack. Carefully remove lift muffins from cups.

Best serve slightly chilled.
Cream Cheese Icing
Ingredients:
1 8oz pkg of cream cheese - room temperature, divided in three parts
2 tablespoons unsalted butter - COLD
1 tablespoon shortening
1/2 teaspoon vanilla extract
1 cup powdered sugar

Directions:
Beat sugar and butter in large bowl until light and fluffy. Add vanilla and combine very well. Add the first third of the cream cheese and combine very well. Add the shortening and combine very well. Add the remaining cream cheese one piece at a time, combining very well after each. Combine thoroughly until light and fluffy.



1 comments:

Nate-n-Annie said...

Your cupcakes look delicious.

thanks for the link back!

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