Directions: |
Directions:Preheat oven to 350 degrees (Fahrenheit). Line a muffin tin with cupcake/muffin liners.
In a small bowl, mix the (softened) cream cheese, sugar, egg, and vanilla until smooth. Set aside for now. (This is going to be the filling, if you hadn’t figured that out.)
In a medium-sized bowl, mix together the flour, cocoa powder, baking soda, and salt.
In a large bowl, mix the oil (or applesauce, if that’s your fancy), sugar, vinegar, eggs, food coloring, vanilla, and sour cream.
Add the flour mixture to the red mixture and blend together.
Fill each baking cup about 1/3 of the way full with the red batter.
Spoon the cream cheese mixture over the red mixture.
Spoon a small blob of red mixture in the center of all the cupcakes. It should look like a bullseye (or, in other words, like the Target logo. Mmm, Target.)
Bake 20-23 minutes until toothpick comes out clean.
Repeat as necessary until you’ve used all your batter.
You’ll want to refrigerate these when not “in use” because of the cream cheese, much like everything else we’ve made this month. Oh, cream cheese , I wish I could quit you.
Icing: (IF desired)
•4-5oz softened cream cheese
•2 – 2&1/2 confection sugar
•couple tablespoons (the ones you use to eat with) of shortening *to thicken the frosting due to cream cheese*
DIRECTIONS: Blend/cream the cream cheese, once creamed/blended add in ½ cup of confection sugar at a time until only the shortening is left. Add a couple table spoons of shortening (not piles!) and blend on high. Check consistency and add a couple more for desired stiffness. |
This recipe for RED VELVET CREAM CHEESE CUPCAKES is from