Red Velvet Cupcakes Wcream Cheese Center Food

RED VELVET CUPCAKES W/CREAM CHEESE CENTER

Steps:

• 1. This is the up side of the muffing pan I used to make the cupcakes. Preheat oven to 350 degrees F.
• 2. This is the down side of the muffin pan, it is made by WILTON & called DIMENSIONS CELEBRATION BAKEWARE. Each compartment holds 1 1/2 cups of cake batter. But you can also use regular cup cake pans with liners if desired.
• 3. In a large bowl add the cake mix, eggs, oil, coffee creamer, coffee flavoring, and water, then beat with mixer till completely blended.
• 4. Prep the cup cake pan with nonstick cooking spray or use paper liners.
• 5. These are the ingredients to make the cream cheese centers.
• 6. Add the cream cheese egg, sugar and vanilla bean paste or extract to a medium size bowl, & beat till blended together and creamy. If you look closely you can see the specks from the Vanilla Beans in the cream cheese mixture.
• 7. Pour about half of a muffin cup with batter, then spoon In a tablespoon or so of the cream cheese mixture as close to the center of the cupcake as possible. Then add more muffing batter. After filling all of the cupcakes , I had a bit left over and added it to the tops of each muffin.
• 8. Place in preheated 350 degree F. oven and bake according to directions on box. My cupcake were larger than most muffin tins and took 30 minutes before they were completely cooked. Remove from oven when cooled, and place on a cooling rack, Serve plain or frost with your favorite frosting.
• 9. Can you tell how moist these cupcakes were. My husband preferred them plain and without frosting, but I preferred them with the frosting, so do what ever pleases your family the most.

RED VELVET CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into freezer-weight resealable plastic bag; seal bag. Cut 1 small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
• Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

RED VELVET CUPCAKES WITH CREAM CHEESE FILLING AND FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil, eggs, cocoa and food color on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake and cool completely as directed on box for cupcakes.
• In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.
• Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.
• Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with colored sugar. Store loosely covered in refrigerator.

RED VELVET CUPCAKES

Steps:

• Line a cupcake tin with 12 cupcake cases and set aside. Heat oven to 180C/160C fan/gas 4. Sieve the flour, cocoa, bicarb and a pinch of fine salt into a medium bowl and mix to combine.
• Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Gradually mix the wet ingredients into the dried. Once combined, mix in the red food colouring until you have a deep red mix - the colour may vary depending on what brand you use.
• Divide the batter between the cupcake cases and bake for 15 mins, or until a skewer inserted into the centre of a cake comes out clean.
• While the cakes are cooling, make the icing. Beat together the butter and icing sugar using an electric whisk or by hand until pale and fluffy, about 3 mins, then beat in the cream cheese for a further 1-2 mins until well combined.
• Once the cakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING (VEGAN)

Steps:

• Preheat oven to 350 degrees and line muffin pans with liners.
• Whisk together the soy milk and vinegar and set aside to curdle.
• Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
• Add the oil, food coloring, chocolate extract, Vanilla extract and almond extract to the curdled soy milk. Whisk well to combine.
• Make well in center of dry ingredients and gently fold wet ingredients into dry, mixing until large lumps disappear.
• Do not over mix, oryour cupcakes will turn out gummy - small lumps are okay.
• Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high.
• Place in hot oven and bake 18-20 minutes until done, or until toothpick inserted in cetner comes out clean.
• Cool cupcakes in the pan for five mintues, and then transfer to a cooling rack or surface to cool completely.
• For frosting:.
• Using a hand mixer, cream together margarine and cream cheese until just combined, then whip in the powdered sugar in 1/2 cup batches.
• Scrape down the sides and mix until smooth and creamy.
• Mix in the vanilla.
• Keep tightly covered and refrigerated until ready to use.