Red Velvet Cheesecake Cupcakes!

That's kind of a mouthful.
AH!
That pun was totally intended!

Well, I whipped these up yesterday.
My advise.
Don't whip them up.
Take your time and put lots of love into it.
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Red Velvet Cheesecake Cupcakes

For the Red Velvet Layer

Ingredients:
1 1/3 cups All-Purpose Flour
2 tablespoons Cocoa Powder
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 cup Butter - Room Temperature
1 cup Sugar
2 Eggs
2 tablespoons Buttermilk
2 teaspoons Apple Cider Vinegar
1 teaspoon Vanilla
1 tablespoon Red Food Coloring


Preheat oven to 325 degrees.


Mix flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.


Cream butter and sugar together until blended and fluffy. Add eggs, 1 at a time. Beat in buttermilk, vinegar, vanilla, and food coloring.


Mix in flour mixture until combined thoroughly. Remember to scrape the sides and bottom!


In a cupcake pan with paper liners, place about a tablespoon full on red velvet mixture in each cup. You DO NOT want to fill the cup all the way...not even half way because these will rise! 


Bake for 7-8 minutes. They won't look completely done but that's okay because they will go back in the oven with the cheesecake.


Cheesecake Layer


Ingredients:
2 - 8 ounce packages Cream Cheese - Room Temperature
1 - 14 ounce can Sweetened Condensed Milk
2 Eggs
2 teaspoons Vanilla


Beat cream cheese, milk, eggs, and vanilla together until creamy and smooth. 
Remember to scrape the sides and bottom! And mix a little more!


Once red velvet layer is out of the oven, spoon cheesecake mixture into each cupcake until reaching the top of the liner.


Bake 15-18 more minutes at 325 degrees.


Cool completely.


Refrigerate for one hour.
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My tips for this recipe.


Scrape, scrape, scrape!
Obviously, I was too rushed to do this.
So, my cheesecake mix wasn't perfect.
But still good.


Play will cooking times.
Since you aren't cooking either layer very long,
watch what's going on.
That way, you bite into perfection!


These little babies are too good not to try.
And try again.

Enjoy!