Tuesday, October 29, 2013

Tasty Tuesday: Red Velvet Cheesecake Cupcakes!



I don't think that my great love of red velvet is much of a secret around here. After all, I've previously posted about a red velvet cheeseball and red velvet brownies with buttercream icing. I have an entire pinterest board dedicated to red velvet recipes too! 


My fiance's birthday was last month, and I had arranged for a get together with friends at a local brewery. I knew people would order snacks, but I wanted to bring a treat, and he loves red velvet almost as much as I do! I saw a recipe for red velvet cheesecake cupcakes and knew that would be perfect. 


This is the recipe that I (mostly!) followed, via Wilton.


Ingredients:

graham cracker crust
    1 cup graham cracker crumbs
         3 tablespoons butter, melted
         3 tablespoons granulated sugar

filling 
         2 1/2 packages (20 oz.) cream cheese, softened
         3/4 cup granulated sugar
2 1/2 teaspoons vanilla
         2 eggs
         1 tablespoon all purpose flour
         1/4 cup sour cream

         Cake
         1 box (18.25 oz.) Favorite red velvet cupcake recipe or mix
         water, oil, eggs to prepare mix

         Cream Cheese Icing
         1 1/2 pkg. (12 oz.) cream cheese, softened
         2 teaspoons vanilla
         1 cup (2 sticks) butter, softened
         4 cups sifted confectioners' sugar(about 1 lb.)
         pecan halves (optional)

Instructions:
Crust: Line muffin pan with baking cups.
In small bowl, stir together graham cracker crumbs, butter and sugar. Press 1/2 tablespoon of mixture in each baking cup; press down with back of spoon.
Filling: Preheat oven to 350°F.
In large bowl, beat cream cheese with electric mixer until smooth. Add sugar and vanilla; mix until thoroughly combined. Beat in eggs, flour and sour cream; mix until smooth. Spoon about 2 tablespoons mixture over crust in baking cups.
Bake 10-12 minutes or until cheesecake is just set. Remove from oven, place on cooling grid and cool 5 minutes.
Cake: In large bowl, beat cake mix, eggs, water and oil with electric mixer at low speed 30 seconds. Scrape bottom and sides of bowl; beat at medium speed 2 minutes. Spoon batter over baked cheesecake mixture, filling baking cups 3/4 full.
Bake 10-12 minutes or until Cake Tester or toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.
Icing: In large bowl, beat cream cheese and butter with electric mixer until light and fluffy. Add vanilla. Gradually add confectioners’ sugar and beat until smooth.
To Assemble: Ice cupcakes with Cream Cheese Icing. Top with pecans if desired.





I will admit that I did not make my icing, but used some from a jar! It was late when I began baking, and I was too exhausted, so used the easy way out this time  ;)


I also didn't add the pecans. 


Despite that, they were delicious! 







What is your favorite red velvet recipe? I'd love to try it sometime! 





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