I started this recipe to make birthday cupcakes for a coworker. Let’s get something straight though. I’m not the cake bake bitch at my job, and I’m not trying to step on any toes either, but the regular baker was off work due to “you know” so I took on the task. What’s a few cupcakes between peers, right? She said she liked red velvet and this was one of those dream recipes I had yet to tackle.

Let’s face it. If you write about food, love food, and have or had a food biz dream; you should offer to prepare and share food any chance you get. No hesitation.

Now tell me, who doesn’t love the idea of cake and cheesecake combined in one sinful bite? I’ve infused brownies before, but not cake. Red velvet and cream cheese are like hand in glove already, so it only makes sense to drop a dollop of cheesecake batter in the center of these babies.

You can work with any red velvet recipe you choose. Boxed, scratch, don’t matter.

I doubled the recipe I have used for years, and it made way too many, but we managed to give them away and we also discovered that they go fanfuggintastic with ice cream. And mayyyybe just the teeniest drizzle of chocolate sauce.

Be sure to refrigerate these because the cream cheese in the cheesecake and icing make them perishable.

I mentioned before that you can cheat with box mix, and I also don’t think anyone will care if you use store-bought icing, but I must say; the real stuff is sooo much better. You do you. I’m going to give you the “from scratch” recipe, just in case you want to be extra extra.

What You Need:

Cake

4 large eggs, room temperature

2 c buttermilk, room temperature

2 1/2 c vegetable oil

2 Tbsp cocoa powder

2 tsp salt

2 tsp baking soda

3 c sugar

5 c all purpose flour

4 Tbsp red food coloring

2 tsp white distilled vinegar

Cheesecake Filling

3 8 oz bricks cream cheese, softened

2 eggs + 1 egg yolk

1/4 c sugar

1/2 tsp vanilla

Cream Cheese Icing

4 8 oz bricks cream cheese, softened

4 sticks butter, softened

2 tsp vanilla extract

8 c confectioner’s sugar, sifted

What You Do:

Preheat oven to 350°.

Line muffin tins with paper liners.

In the bowl of a stand mixer, mix eggs, buttermilk and oil.

In a separate bowl sift all dry ingredients together, and then gradually add the dry mix to the stand mixer.

Blend this on medium 3-5 minutes or until it is smooth.

In a separate bowl, with a hand blender, mix all ingredients for the cheesecake filling until smooth.

Use 1/2 cup of the cake batter to fill each muffin cup.

Use a 1/2 Tablespoon to scoop cheesecake filling and drop in the center of the cake filling in each cup.

Bake 25 – 30 minutes. Repeat with next batches.

Remove from muffin tins and cool 1 hour before icing them.

This is where I did a quick clean up and reset the kitchen for making icing and decorating cupcakes.

For the icing, you’ll just add all the ingredients into the stand mixer and mix on low. You don’t want the icing to become runny. I also like to refrigerate mine for a bit before decorating. This stiffens the icing back up.

How you decorate is totally up to you. I chose to pipe and sprinkle.

Be sure to keep these refrigerated. Cream cheese, ya know.

Break one open and check out the beauty inside!!

I have a tea pot rolling and I’d love to get a “Tea Talk” in this morning. Let’s see what the tags deliver this lovely Tuesday.

Proceed with caution on these little decadent desserts, Cookers. They are addictive!!

Peace Out For Now.

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