RED VELVET CHEESECAKE CUPCAKE RECIPES RECIPES

Steps:

• Preheat oven to 350º and line a muffin pan with cupcake liners. Prepare red velvet cake batter according to box directions. Divide batter among liners and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool completely. Break 4 cupcakes into small crumbs. Save remaining cakes for another use. In a large bowl using a hand mixer, beat cream cheese and powdered sugar until light and fluffy. Add heavy cream and vanilla and beat until stiff peaks form.  Line a large baking sheet with parchment. Using a small cookie scoop, scoop cream cheese mixture into balls and place on prepared baking sheet. Transfer to the freezer to chill, 1 hour. Roll balls in red velvet cake crumbs until fully coated, then return to prepared baking sheet. Refrigerate until ready to serve. 

Steps:

• {*This recipe uses the Reverse Creaming Method.}
• Preheat oven to 350 degrees. Grease and flour two 8 x 2 inch pans.
• In a separate bowl, combine eggs, vanilla, red food coloring, sour cream, veg. oil, and milk. Whisk to blend and set bowl aside.
• Add the dry ingredients to the mixing bowl and blend with the mixer on medium speed for 30 seconds until the dry ingredients are well blended.
• Slowly add the slices of butter a few at a time while the mixer is on medium speed. Mix until the dry ingredients are moistened by the butter. It will look like coarse sand, and all the dry ingredients will be moistened by the butter. If you pinch some of the mixture between your fingers, it will stick together. Scrape the sides and bottom of the bowl.
• Method is important when using the Reverse Creaming Method. With the mixer on low speed SLOWLY add approximately 1/2 of the egg mixture increasing the speed to medium and mixing for 1 1/2 minutes - the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition .
• Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out.