I have training this week! This means I actually get to work from 9-5, and that I don’t have to commute to New Jersey 😀 My friend Abdul loves red velvet, and since I am sitting next to him this week, I decided to make our training group some red velvet treats. I used my favorite red velvet recipe, and altered the cheesecake filling to lighten the texture of the cupcakes. The ingredients included:
Red Velvet Batter:
- 2.5 cups all purpose flour
- 1.5 cups granulated sugar
- 2 Tbsp. unsweetened cocoa powder
- 1.5 tsp. baking soda
- 1 tsp. salt
- 2 large eggs, room temperature
- 1.5 cups canola oil
- 1 cup buttermilk
- 2 Tbsp red food coloring
- 2 tsp. vanilla extract
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup flour
- 1 teaspoon vanilla
Preheat oven to 350 degrees F, and line or grease mini muffin tins. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Combine with a hand-mixer on medium-low speed, until blended (about 1 minute). For the filling, cream together the cream cheese and sugar, then add in the eggs, flour, and vanilla. My filling turned out a little runny, so I added a bit more flour than the recipe calls for. The filling should be slightly thinner than the cupcake batter. If your filling is too thick/runny, adjust by adding another egg or additional flour.
Fill cups 1/3 full and then add in a teaspoon of filling. Top with more red velvet batter until the cup is 2/3 full, then bake for 10 minutes (or until a toothpick inserted in the center comes out with a few moist crumbs attached). Remove from tins, and fully cool on a wire rack. Repeat this process until all the batter has been used.
When the cupcakes are cooled, lightly dust each cupcake with powdered sugar. I decided to make hearts with the top layer of the red velvet batter on one of the batches, and ended up swiriling the top layer on the last few batches.
I taste tested these before I brought them in for my training class, and I thought they were delicious! I think my training class agreed….at least Uli and Abdul did!
I really loved the cream cheese layer in the middle, and how the flour in the filling makes the textures of each layer blend together. The filling is a pleasant surprise, and is so much easier than piping on cream cheese frosting.