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 and I really wanted the beets to be better.
They weren’t. 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 didnt 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!
Red Velvet & Cheesecake Marbled Cupcakes
Preheat the oven to 325F and put muffin papers or silicone cups in 12 muffin cups.
- 1 four oz package of cream cheese (not low fat)
- 2 tablespoons of freshly grated orange peel
- 1/2 cup sugar
- 1 egg
- 1/2 tsp vanilla
- Beat together until creamy and well blended. Do not whip because you don’t want to incorporate air.
Red Velvet Cake
- 1/4 cup unsalted butter
- 1 cup sugar
- 1 egg
- 3 tablespoons Hershey’s Special Dark Cocoa
- 4 tablespoons food grade red food color
- 1 tsp vanilla
- 1/2 cup whole milk buttermilk (do not get skim or low fat)
- 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 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 until blended.
- 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.
- Cool completely.
Cream Cheese Frosting
- 4 cups confectioners sugar
- 1/3 cup unsalted butter
- 8 oz cream cheese
- Pinch of salt
- Mix butter, salt, and confectioners sugar until cumbly.
- 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.
Filed under Cake, Dessert