Sign up here to get once a week email notification of new posts plus the monthly newsletter with recipes, tips, and other really cool stuff.
Want to Share?
(c)2007 - 2014 RestlessChipotle/MaryeAudet
All Rights Reserved. All images and other content on RestlessChipotle are the property of RestlessChipotle.com unless otherwise noted. Please do not use content or images with out contacting me: firstname.lastname@example.org Doing a Round Up? Images may be used in roundups as long as a text link to Restless Chipotle [blog post] is prominently displayed directly under the image. Thanks so much!
We did the taste test of all taste tests yesterday. I made Red Velvet cupcakes twice, once with beets for the red color and once with the red dye. I used the same recipe both times, with the exception of the beets vs. the dye.
I was “rooting” for the beets. Get it? Rooting?
The beet option was not better. It was awful. I had made red velvet cake with both items before but never at the same time, with the same recipe. The beets made the chocolate more brown but it was drier. The red food dye did what it was supposed to do. For both of the recipes I adapted the Red Velvet Cake recipe in the Hummingbird Bakery Cookbook. So, much as I want to say that natural is better… I can’t. If you want red velvet cake, and you want it to be red and good..you are going to need to do the old fashioned thing and go with dye.
Now, the rest of it…imagine biting into rich red velvet cupcake and finding orange cheesecake. The combination of chocolate and orange is fantastic anyway, and the tangy citrus and cream cheese cuts the sweetness of the cream cheese frosting and red velvet cake perfectly. I loved these. My family loved these. You are going to love these!
Be careful not to overbake. You want the cheesecake to remain creamy…and it will cook for a little bit as it cools.
I usually use silicone baking cups, but since I was doing a double batch I didn’t have enough. I used paper ones…but I turned the water off when I brushed my teeth and I didn’t rinse…so it evens out.
The list of directions looks long, but it is really quick and easy. These are so awesome and they take no more time than a regular cupcake. Yum!
Intense red velvet cake is combined with fresh and tangy orange cheesecake in these cupcakes. Once cooled they are covered in the richest cream cheese icing ever. It is important that all ingredients be at room temperature when you mix these cupcakes!
1 4-oz package of cream cheese, room temperature (not low fat)
2 tablespoons of freshly grated orange peel
1/2 cup sugar
1/2 tsp vanilla
Red Velvet Cake
1/4 cup unsalted butter
1 cup sugar
3 tablespoons Hershey's Special Dark Cocoa
4 oz food grade red food color
1 tsp vanilla
1/2 cup buttermilk
1 cup plus 2 tablespoons all purpose flour
1/2 teaspoon of baking soda
1 1/2 teaspoons white vinegar (it has less flavor than any other type)
Cream Cheese Frosting
4 cups confectioner's sugar
1/3 cup unsalted butter
8 oz cream cheese
Preheat oven to 325F.
Add cupcake liners to pans
Beat together until creamy and well blended.
Do not whip because you don't want to incorporate air.
Red Velvet Cake
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 vinegar
Fill 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.
Cover with frosting
Cream Cheese Frosting
Mix 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.
...busy mom, gramma, wife, and writer. I am not organized, I get caught in the rain, and I burn things. I didn't start cooking until I was 20 and I learned fractions by doubling every recipe I made for my big family.
Around here we keep it real, we keep it fun - and if I can make it you can too. Thanks for visiting and please come back...
When you start here and buy anything on Amazon it helps support the blog and keep it up and running. Yo can also see products I use and recommend in the Kitchen Store...Thanks for being a part of Restless Chipotle!
Learn to Make Homemade Bread
Learning to bake bread can seem very intimidating and many would-be bakers quit in frustration. Bread Bootcamp teaches you to create tall, fluffy loaves of bread using an incremental approach - learning the techniques step by step so that by the end of the book you've mastered it. More importantly, you've had fun doing it! Download the eBook You can get a black and white paperback copy (no images) by clicking Bread Bootcamp Full color hard copy available soon.