Ingredients
- For the Red Velvet
- 2 1/2 cups all purpose flour
- 2 cups sugar
- 1 tablespoon cocoa
- dash of salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup oil
- 1 cup buttermilk (or 1 teaspoon vinegar with enough milk to make 1 cup)
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 2 oz. red food coloring
- For the Cheesecake
- 2 packs cream cheese (16 ounces), room temperature
- 1 cup sugar
- 1/2 teaspoon vanilla
- 2 eggs, room temperature
- For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Preparation
Step 1
1.Preheat oven to 350 degrees. Line cupcake pans with liners. This will make about 30 cupcakes.
2.Mix all dry ingredients in a large bowl and whisk.
3.Whisk eggs in a medium bowl. Add remaining liquid ingredients and whisk until blended. Add wet ingredients to dry ingredients and mix on until completely combined. Place about 2 tablespoons of batter in each cupcake liner (Use a 2 tablespoon cookie scoop for this.)
4.Make the cheesecake: Mix cream cheese, sugar, vanilla, and eggs with a hand mixer until smooth. Drop about 1-2 tablespoons of the cream cheese mixture on top of the cupcake batter.
5.Bake about 15-18 minutes and let cool completely before frosting. (Note: the cupcakes can be frozen once cooled and frosted at a later date.)
6.Make the frosting: Using a hand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar and vanilla. Mix until smooth.
7.For the blue swirl effect, get your pastry bag ready (Use a 1M tip). Take food coloring (Use regular grocery store kind for this) and drip it down the bag at evenly spaced intervals, about 4 times. Add frosting (carefully) to bag and pipe onto cupcakes. Store in refrigerator.