It is here! The most wonderful time of the year! I believe this statement with my entire being. I love Christmas. Matt and I love it so much we got married around Christmas (seemed like a good idea at the time). I love the decorations, shopping for gifts, Christmas baking, spending time with family and celebrating the wonder of Jesus coming to earth as a little baby. It is all so exciting! Now…on to the cupcakes.
These cupcakes developed from a conversation with my mom a couple of months ago. I have been waiting and waiting to make them. Now that Thanksgiving has come and gone…I thought they would be the first thing on my list. A while back, I posted about one of my favorite cupcakes growing up, Surprise Cupcakes. Well after swapping some ideas with my mom, we came up with Surprise Red Velvet Cupcakes. Red velvet cake, filled with a cheesecake filling, with white chocolate chips. You can frost them with cream cheese frosting or eat them as is…Matt seems to think they are wonderful without the frosting!
Surprise Red Velvet Cupcakes makes 2 dozen cupcakes
You can use a boxed Red Velvet Cake mix if you would like…just prepare as normal.
I like to use more than just a heaping teaspoon of filling…so I normally will double this recipe.
1 8oz package cream cheese, softened
1/3 cup sugar
8-10 ounces of white chocolate chips
In a small bowl, blend cream cheese, egg and sugar. Beat until smooth. Add white
Red Velvet Cake
The cake recipe is from Bakerella
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
1 oz. red food coloring
Preheat oven to 350 degrees. Line 24 standard muffin cups with cupcake liners.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside. Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
Fill prepared pans 2/3 full and top with heaping teaspoon of filling. Bake at 350 for 20 -25 minutes.
If you choose to frost these cupcakes, cool completely before frosting.
Cream Cheese Frosting
2 8 oz packages cream cheese, softened
1/2 cup butter, softened
2 pounds confectioners sugar
2 teaspoons vanilla
Cream together cream cheese and butter. Beat in vanilla. On low speed, add confectioners sugar a little at a time. Once all sugar has been added increase to medium speed until frosting is creamy.