Red Velvet/Cheesecake Marbled Cupcakes

Forget going out to eat or ordering takeout every time you crave American food. Try making Red Velvet/Cheesecake Marbled Cupcakes at home. This recipe makes 12 servings with 487 calories, 3g of protein, and 13g of fat each. For $2.0 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. 2663 people have tried and liked this recipe. If you have all purpose flour, baking soda, unsalted butter, and a few other ingredients on hand, you can make it. It is brought to you by Restless Chipotle. From preparation to the plate, this recipe takes approximately 40 minutes. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 12%, this dish is not so tremendous. Similar recipes are Marbled Red Velvet Cheesecake Brownies, Red Velvet Cheesecake Cupcakes {Red Velvet Week}, and Red Velvet Cheesecake Cupcakes.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325F.Add cupcake liners to pansBeat together until creamy and well blended. Do not whip because you don't want to incorporate air.Cream the butter and sugar until fluffy.Add the egg and vanilla and beat well.Use a rubber scraper to pull any remaining butter mixture off the sides and bottom of the mixing bowl. Mix again until well blended.In a separate bowl mix the food color and the cocoa until it makes a paste.Add the cocoa mixture to the butter mixture and mix until it is evenly blended. Spoon through to check for streaks.Add 1/4 cup of the buttermilk and beat on low speed until blended.Add half of the flour and blend.Add the remaining buttermilk, blend and then add the remaining flour. Now stir in the baking soda and vinegarFill muffin cups about 3/4 the way with the red velvet batter.Add a tablespoon or so of cheesecake batter to the top.Bake for 20-25 minutes, or until cupcakes are firm to the touch. Don't overbake.Cool completely.Cover with frostingMix butter, salt, and confectioners sugar until crumbly.Add the cream cheese and beat until creamy, add a little cream if you need to to get the right consistency.Swirl a good layer atop the cooled cupcakes.Sprinkle with cocoa, edible glitter, or orange zest.Keep any remaining cupcakes (as if!) in the refrigerator.

 

Step by step:

1. Preheat oven to 325F.

2. Add cupcake liners to pans

3. Beat together until creamy and well blended. Do not whip because you don't want to incorporate air.Cream the butter and sugar until fluffy.

4. Add the egg and vanilla and beat well.Use a rubber scraper to pull any remaining butter mixture off the sides and bottom of the mixing bowl.

5. Mix again until well blended.In a separate bowl mix the food color and the cocoa until it makes a paste.

6. Add the cocoa mixture to the butter mixture and mix until it is evenly blended. Spoon through to check for streaks.

7. Add 1/4 cup of the buttermilk and beat on low speed until blended.

8. Add half of the flour and blend.

9. Add the remaining buttermilk, blend and then add the remaining flour. Now stir in the baking soda and vinegar

10. Fill muffin cups about 3/4 the way with the red velvet batter.

11. Add a tablespoon or so of cheesecake batter to the top.

12. Bake for 20-25 minutes, or until cupcakes are firm to the touch. Don't overbake.Cool completely.Cover with frosting

13. Mix butter, salt, and confectioners sugar until crumbly.

14. Add the cream cheese and beat until creamy, add a little cream if you need to to get the right consistency.Swirl a good layer atop the cooled cupcakes.Sprinkle with cocoa, edible glitter, or orange zest.Keep any remaining cupcakes (as if!) in the refrigerator.

Nutrition Information:

covered percent of daily need