Red Velvet Cookie Cups Food

RED VELVET COOKIE CUPS

Steps:

• Preheat oven to 350°F. Spray a regular sized cupcake tin with cooking spray.
• Whisk together flour, baking soda, cinnamon, and salt, set aside.
• Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add egg and vanilla. Beat until combined. Add in red color gel and beat until combined.
• Add flour mixture and mix until just combined.
• Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, do not flatten.
• Bake for 12-14 mins or until mostly set.
• Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well.* Cool in pans for 10 mins, then twist out and place on wire rack to cool completely.
• Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
• In a separate bowl, beat cream cheese and sugar until smooth.
• Fold cream cheese mixture into whipped cream. Pipe into cooled cookie cups and top with sprinkles. Refrigerate until set (approx. 2 hours).
• Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.

RED VELVET COOKIE CUPS

Steps:

• Heat oven to 375°F. In large bowl, stir Cookie Cup ingredients until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups.
• Bake 8 to 10 minutes or until set when lightly touched in center. Cool in pan 5 minutes; press indentation into center of each with end of wooden spoon, cleaning off end with paper towel when needed. Remove from pan to cooling rack; cool completely.
• Meanwhile, in medium bowl, beat cream cheese, 2 tablespoons butter and the vanilla with electric mixer on low speed about 1 minute or until well combined. Slowly add powdered sugar, beating on low speed until well blended. Increase speed to medium; beat 1 minute.
• Spoon filling into resealable food-storage plastic bag. Snip off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 2 teaspoons per cookie cup. Store covered in refrigerator.