CREAM CHEESE STUFFED RED VELVET

CUPCAKES WITH CREAM CHEESE FROSTING

INGREDIENTS

RED VELVET CUPCAKE: CREAM CHEESE CREAM CHEESE FROSTING

STUFFING:
 1 c. (2 sticks) unsalted butter, room
 3⅓ c. cake flour (not self-rising)  1 8oz. pkg cream cheese temperature
 ¾ c. (12 Tbl.) unsalted butter, room  1/3 c. Sugar  1 (8 oz.) pkg. cream cheese, room
temperature  1 egg temperature
 2¼ c. sugar  1 dash salt  ¼ tsp. salt
 3 large eggs, room temperature  1 c. mini chocolate chips  2 tsp. vanilla extract
 2 Tbl. liquid red food coloring  4½ c. powdered sugar
 3 Tbl. unsweetened cocoa powder  1 Tbl. milk, plus more if needed
 1½ tsp. vanilla extract
 1½ tsp. salt
1½ c. buttermilk [substitute: you can use
1 tablespoon of white vinegar or lemon juice
plus enough milk to measure 1 cup]
 1½ tsp. white vinegar
 1½ tsp. baking soda

PROCEDURE
CUPCAKE:
1. Preheat oven to 350 degrees. Line a muffin tin with paper liners and spray with cooking spray; set aside. In
the bowl of a stand mixer, combine butter and sugar and mix on medium speed until very light and fluffy,
about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk the
food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt
into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending
with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
2. Fill cupcake liners ⅔ full with batter and bake in preheated oven for 17-18 minutes or until a toothpick
inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes. Cool completely
and top with Cream Cheese Frosting. Makes about 3½ dozen cupcakes.
FROSTING:
1. In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one
cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to
pipe the frosting onto the cupcakes, you want it thick enough to hold its shape. This makes enough frosting
to pipe a big swirl on the top of each cupcake.
2. *If you do not want to pipe a large swirl onto each cupcake and prefer to spread a small layer on top instead,
the amount of frosting can be cut in half.

CREAM CHEESE STUFFING:

1. Beat cream cheese and sugar until light and fluffy. Add egg and salt. Beat again. Stir in chocolate chips.
2. Refrigerate while making Cake mix
3. Add 1 Tablespoon of this on top of the batter.