Red Velvet & Cheesecake Marbled Cupcakes
From twohot 11 years agoIngredients
- 1/4 cup unsalted butter shopping list
- 1 cup sugar shopping list
- 1 egg shopping list
- 3 tablespoons Hershey’s Special dark cocoa shopping list
- 4 tablespoons food grade red food color shopping list
- 1 tsp vanilla shopping list
- 1/2 cup whole milk buttermilk (do not get skim or low fat) shopping list
- 1 cup plus 2 tablespoons all purpose flour shopping list
- 1/2 teaspoon of baking soda shopping list
- 1 1/2 teaspoons white vinegar (it has less flavor than any other type) shopping list
- cream cheese frosting shopping list
- 4 cups confectioners sugar shopping list
- 1/3 cup unsalted butter shopping list
- 8 oz cream cheese shopping list
- Pinch of salt shopping list
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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