Well my friends I am finally back home! We arrived late last night, exhausted but safe and sound. Thank you to all of you who left comments and emailed me privately to encourage me to keep my head up and stay positive and to not be bothered by petty anonymous commenters. I appreciate it more than you know. And I definitely felt an abundance of love. So to thank you and to send a little love your way I have these special little cupcakes for you!
Red Velvet Cream Cheese Cupcakes- ah! Yes I know. I can't take credit for these though. I found them at My Baking Adventures and she got them from Cookie Madness. Either way, they're genius. They combine a wonderfully red and tender cake with a cream cheese center, so there's no need for frosting. They're not very sweet so I guess you could call these muffins but they're much more exciting. I made these before we left on our trip to DC but they would be perfect for your Valentine this weekend.
This cake is made with sour cream, which is unlike any red velvet cake I've ever made, but it worked. They rose and domed perfectly and the cream cheese filling accented them nicely. Since they have cream cheese in them they need to be refrigerated but their flavor tastes best with the chill taken off of them. So allow them to sit at room temp for a bit before serving or heat them ever so slightly. The only thing I would change next time is to add more filling and up the cream cheesiness. That's never a bad thing. Another good thing about these cupcakes is that this recipe has already been cut down to make 8-9 cupcakes so you don't end up with so many leftover.Red Velvet Cream Cheese Cupcakes from Cookie Madness via My Baking Adventures
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 ½ tablespoons lightly beaten egg (break egg, mix with fork, measure)
- 1/4 teaspoon vanilla
- 1 cup plus 2 tablespoons all purpose flour
- 2 teaspoons unsweetened natural cocoa powder
- 1/2 teaspoon baking soda
- 1/4 plus 1/8 teaspoon salt
- 1/2 cup vegetable oil
- 2/3 cup granulated sugar
- 1 teaspoon vinegar
- 1 large egg
- 1 tablespoon red food coloring
- 3/4 teaspoons vanilla
- 3 tablespoons sour cream
Preheat oven to 350 degrees F. Line 8 (I needed 9) muffin cups with paper liners.
Prepare filling first. With a mixing spoon, beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside.
In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt.
In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla and sour cream. Mix very well, then add the flour mixture and stir just until blended.
Measure out approximately 1/3 cup red mixture and set aside. Divide remaining red mixture among the 8 muffin cups – each cup should be a little over 1/3 of the way full. Spoon cream cheese mixture over red mixture, dividing evenly between all cups. Drop small spoonfuls of reserved red batter on top of cream cheese mixture, making a bulls-eye pattern.
Bake for 20-23 minutes. Let cool on a wire rack. Carefully remove lift muffins from cups.
Best served slightly chilled. – Makes 8-9
I hope you all have a wonderful Valentine's Day with the ones you love. We plan on staying home and making dinner together (ie. I make dinner and Mr. H eats it!) or going to my moms for Sunday dinner, which is something we do often. Either way, there will be chocolate!
Sending lots of red velvet love to you all!