I mean – homemade red velvet cake, filled with cheesecake, topped with cream cheese frosting? It doesn’t get any better!
The Fourth of July is coming up soon, which means it’s summer, which means it’s travel season.
I love to travel. I love to stay in hotels. And I’ve totally passed on that love to Jordan.
We don’t camp. Well, Jordan and Mel probably would. To be more specific, I don’t camp. That’s really a whole post all on it’s own, but the gist of it is, if I’m on vacay, I don’t want to work to set up my room. I don’t want to cook. I don’t want to be dirty. I want to sleep on a comfy bed.
So we stay in hotels.
Another problem I have? I like to be comfortable. And comfortable, to me, is not shoving the three of us into one room. Where’s the fun in that? I want to put Jordan to bed and go sit in a different place, drink wine, and watch TV alone with my husband. So we like to stay in suite hotels, whenever possible. I’ve become a genius at reading room descriptions. {“Suite” does not necessarily mean separate bedroom.}
INGREDIENTS:
CUPCAKES:
- 2 1/2 cups all purpose flour
- 1 1/2 cups sugar
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup oil
- 1 cup buttermilk (or 1 teaspoon vinegar with enough milk to make 1 cup)
- 1 teaspoon white vinegar
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
CHEESECAKE:
- 1 (8 ounce) package cream cheese, room temperature
- 1/3 cup sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
FROSTING:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 teaspoon salt (or to taste)
- 1 tablespoon vanilla extract
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DIRECTIONS:
- Preheat oven to 350°. Line cupcake pans with liners.
- Whisk flour, sugar, cocoa, salt, and baking soda in a large bowl. Add eggs, oil, buttermilk, white vinegar, and vanilla to a large measuring cup or extra bowl and whisk until combined. Add to dry ingredients and mix with a hand mixer until smooth. Add red food coloring and mix slowly until combined.
- Place about 2-3 tablespoons of batter into the bottom of each cupcake liner (about 1/2 full).
- Make the cheesecake: Mix cream cheese, sugar, vanilla, and sour cream with a hand mixer until smooth. Drop about 1 or 1 1/2 tablespoons of cheesecake mixture on top of each cupcake. Smooth it around with the back of a spoon (try to keep it from touching the edges, the cupcakes stay prettier that way).
- Bake about 15-18 minutes or until a toothpick stuck in the cake part comes out clean. The cream cheese filling will be the teeniest bit jiggly still. Cool to room temperature, then chill for at least 2 hours before frosting. (Note: the cupcakes can be frozen once cooled and frosted at a later date.)
- Make the frosting: Using a hand or a stand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar, salt, and vanilla. Mix until smooth.
- Frost the top of each cupcake with a bit of frosting. For a decorative effect, use a 1M tip with a pastry bag. Store in refrigerator for up to 3 days.
Thanks done share recipes to : https://www.crazyforcrust.com/red-velvet-cheesecake-cupcakes/