Red Velvet Cupcakes with Cream Cheese Filling and Cooked Flour Frosting

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It has been a very long time since I’ve posted a recipe – shame on me.  It’s not that I haven’t been cooking or baking but since returning to work about a month and a half ago I just haven’t had as much free time to update my blog or to experiment with recipes.  Most of my weeknight meals are simple dishes that can be made quickly so I can spend more time with my son.  It’s not easy being a working mother I tell ya.  A couple of weeks ago, I had a free day and decided to bake some of my famous red velvet cupcakes for my coworkers.  I came up with the idea to stuff red velvet cupcakes with a cheesecake filling because I always found the normal cream cheese frosting too cloying and I really wanted the cream cheese taste to shine.  After doing some extensive research on red velvet cake, I discovered that the traditional frosting was not cream cheese frosting but actually a light cooked flour frosting.  The cream cheese frosting with red velvet phenomenon actually just developed within the past decade or two.  Since, I wanted the best of both worlds I came up with this fabulous recipe.  The red velvet cake recipe is moist, tangy and has a subtle hint of cocoa.  The cream cheese filling is reminiscent of cheesecake and the frosting resembles whipped cream – light, airy, mildly sweet with a hint of cream cheese. Continue reading