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Red Velvet & Cheesecake Marbled Cupcakes Recipe

Ingredients

How to make it

  • 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.
  • Assemble
  • 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.
  • FROSTING
  • 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.

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The Cook

twohot Montreal, CANDADA

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