Cheesecake Velvet Treat (Print Version)
# Ingredients:
→ Fluffy Red Velvet Cupcakes
01 -
½ cup unsalted butter, at room temperature
02 -
¾ cup white sugar
03 -
1 large egg
04 -
1 tsp vanilla extract
05 -
1 tbsp red food coloring
06 -
½ cup buttermilk
07 -
1 tsp white vinegar
08 -
1 ¼ cups plain flour
09 -
1 tbsp cocoa powder
10 -
½ tsp baking soda
11 -
¼ tsp table salt
→ Smooth Cheesecake Center
12 -
8 oz soft cream cheese
13 -
¼ cup white sugar
14 -
1 tsp vanilla extract
15 -
1 large egg
→ Sweet Cream Topping
16 -
¼ cup powdered sugar
17 -
½ tsp vanilla extract
18 -
1 cup whipping cream
19 -
Strawberry halves, fresh
20 -
Optional: strawberry glaze
# Instructions:
01 -
Heat your oven to 350°F (175°C) and line a muffin tray with cupcake wrappers.
02 -
In a bowl, whip together the cream cheese, vanilla, sugar, and egg until silky smooth. Set aside.
03 -
Combine flour, cocoa powder, salt, and baking soda in a bowl. In another, mix butter and sugar until fluffy. Add the egg, pour in vanilla, and stir in the food coloring and buttermilk. Drop in the vinegar last. Gradually fold in the dry goods, stirring gently.
04 -
Spoon red velvet batter into liners until they're half full. Add a scoop of cheesecake filling in the middle and top with batter to about three-quarters full.
05 -
Place in the oven for 18-20 minutes, or until a skewer comes out clean. Take them out and let cool totally.
06 -
Whisk heavy cream with vanilla and powdered sugar until you get soft, fluffy peaks.
07 -
Use a bag or spoon to add whipped topping over the cooled cupcakes.
08 -
Pop a strawberry half on top of each cupcake and drizzle with glaze if you'd like.
# Notes:
01 -
Make sure the cupcakes are fully cooled before adding whipped cream or it might melt.
02 -
You can adjust how sweet the topping is by altering the powdered sugar amount.