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.

I’ve made these countless times before and have always gotten rave reviews from those who have tasted them.  One of my colleagues actually called them diabolical and said I should return them to the devil.  Bake some today and judge for yourself.  I assure you, you will not be disappointed.  So here’s to all that have requested for this recipe – a little late, but better than never.  Enjoy.

Red Velvet Cupcakes with Cream Cheese Filling and Cooked Flour Frosting

Makes approximately 20-24 cupcakes.

Cream Cheese Filling:

Ingredients

  • 8 oz cream cheese
  • 1/4 cup sugar
  • 1/8 tsp salt
  • 1 large egg
  • 1 tbsp sour cream

Directions

  1. Beat cream cheese with sugar and salt together in medium sized bowl with an electric mixer until smooth. Beat in egg and sour cream until combined.
  2. Set aside.

Cupcakes: (adapted from Cooks Illustrated)

Ingredients

  • 2 1/4 cup all purpose flour
  • 11/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup buttermilk, room temp
  • 2 large eggs
  • 1 tbsp white vinegar
  • 1 tsp vanilla
  • 2 tbsp natural cocoa powder
  • 2 tbsps (1 oz) red food coloring
  • 12 tbsps unsealed butter, softened
  • 1 1/2 cup sugar

Directions

  1. Preheat oven 350.  Line muffins with paper liners.
  2. Whisk flour, baking soda and salt together in medium sized bowl. In another medium bowl whisk together the buttermilk, eggs, vinegar and vanilla together.  In small bowl mix cocoa and food coloring together to form a paste.
  3. In large bowl, beat butter and sugar together until light and fluffy on medium speed with an electric mixer, 3-6 minutes. Reduce speed to low and beat in one third of flour mixture, followed by half of the buttermilk mixture. Repeat with half of remaining flour mixture and remaining buttermilk mixture. Beat in remaining flour mixture until just combined. Beat in cocoa mixture until batter is uniform.
  4. Give the batter final stir with a rubber spatula to make sure everything is thoroughly combined. Portion out about 1/4 cup batter into each cup.  Portion in about 1 tbsp of the cream cheese mixture on top of the cupcake batter.  *The cheesecake filling will sink into the cupcake batter as it bakes so don’t be alarmed if you find that it doesn’t sink in right when you add it.*
  5. Bake until toothpick inserted comes out with few crumbs attached, 15-20 mins, switching and rotating tins halfway through baking. Let cupcakes cool in tin for 10 mins then transfer to wire rack and cool completely before frosting.

Frosting:

Ingredients

  • 1 cup whole milk
  • 6 tbsps flour
  • 1 tsp vanilla
  • 1 cup butter
  • 4 oz cream cheese
  • 1 cup sugar

Directions

  1. In a small saucepan, whisk the flour into the milk and heat, stirring constantly until the mixture thickens. Mixture should be quite thick like a brownie batter. Remove from heat, transfer to small bowl and let cool to room temp. Stir in vanilla.
  2. Cream together butter and sugar until light and fluffy and no sugar granules remain. Add cream cheese and beat until combined. Add in cooked flour mixture and beat the living daylights out of it. If it looks like its separating keep beating and it will come together. Beat until mixture resembles whipped cream.
  3. Frost cupcakes and enjoy.
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