Red Velvet Cheesecake Cupcakes for Valentine’s Day

red velvet cheesecake cupcake Valentine’s Day is just a few days away and what better way to woo your beloved than by baking some decadent Red Velvet Cheesecake Cupcakes. Yeah, you heard it right! A mouthful of delectable goodness, which is a combination of red velvet cake and cheesecake in the form of a cupcake. And to make it even more awesome, we are going to top it off with cream cheese frosting. Sounds delicious, right?

Although it may sound a little complicated, you will be surprised to find out how easy it is to make this if you just follow the steps accordingly. Since this recipe makes around 25 cupcakes depending on the size of your baking pan, Red Velvet Cheesecake Cupcakes for Valentine’s Day is an excellent idea, as you can store these and snack on them while watching a romantic movie or by having a little picnic.

Red Velvet Cheesecake Cupcakes for Valentine’s Day

Red Velvet Cheesecake Cupcakes for Valentine’s Day

Ingredients and Whatnot

  • All purpose flour: 2 1/2 cups
  • Sugar: 1 3/4 cups
  • Cocoa powder: 1 tbsp
  • Salt: 1 tsp
  • Baking soda: 1 tsp
  • Eggs: 2, at room temperature
  • Oil: 1 cup
  • Milk: 1 cup
  • Vinegar: 1 tbsp
  • Vanilla extract: 1 tsp
  • Red food coloring: 4 tbsp
  • Cream cheese: 2 packets of 8 oz each, softened at room temperature
  • Sugar: 1/2 cup
  • Vanilla extract: 1/2 tsp
  • Eggs: 2, at room temperature
  • Cream cheese: 1 packet of 8 oz, softened
  • Butter: 1/2 cup, softened
  • Powdered/Icing/Confectioner's Sugar: 4 cups
  • Vanilla extract: 1 tsp
  • A whisk, preferably automatic
  • 2 cupcake pans
  • cupcake liners
  • pastry bag with any tip of your choice

Instructions

  1. Line the cupcake pans with liners and preheat the oven to a temperature of 350 degrees F.
  2. First we will make the red velvet cake batter. Mix all the dry ingredients mentioned and keep aside.
  3. In another bowl, we will whisk the eggs and add the rest of the liquid ingredients to it, blending it well.
  4. Take this liquid mixture and add it to the dry mixture we made in step 2. Keep whisking till all the ingredients are blended well. Scoop 2 tbsp of this mixture and place it inside the cupcake liner.
  5. Next we will make the cheesecake batter. Mix all the ingredients by whisking it together. Place 1 or 2 tbsp of this mixture on top of the red velvet cake batter in the pan.
  6. Bake for 16 to 18 min and place them on a cooling rack.
  7. Prepare the frosting by whisking cream cheese and butter till it gets a soft, creamy texture. Add the powdered sugar and vanilla in small amounts gradually to incorporate well into the frosting. Mix well till it is smooth.
  8. Once the cupcakes have completely cooled down, put the frosting mixture in a piping bag and start making swirls, roses, hearts or any frosting design you want on the cupcakes. (This is an optional step but it makes your cakes look pretty and after all it is Valentine's Day!)
  9. Your cupcakes are ready to be served.
http://www.caresbakery.com/red-velvet-cheesecake-cupcakes-for-valentines-day/

You may store the cupcakes in the freezer and frost them later if you want. And since you can bake these in advance, just relax and enjoy a perfect romantic evening with the special person in your life and have these gorgeous Red Velvet Cheesecake Cupcakes for Valentine’s Day.

How To Make Cake Pops

An assortment of brightly colored cake pops Cake pops are all the rage these days, and for good reason. They are cute and delicious, and they give you something to do with any leftover cake scraps you might have. This means when you’ve finished sculpting that perfect birthday cake, you shouldn’t throw away the scraps. Just mix them up with some frosting and you’ve got yourself cake pops that are ready to frost and decorate. There are other methods of making them, like using a cake pop maker, but this particular recipe is for the original type using scraps and frosting. It’s also the most easy cake pop recipe because it uses cake scraps you already have, or boxed cake mix, and canned pre-made frosting instead of homemade ingredients.

Easy Cake Pop Recipe (Chocolate)

Easy Cake Pop Recipe (Chocolate)

Ingredients and Whatnot

  • Cake scraps and/or cake made to destroy and form into delicious balls (chocolate)
  • 1 can of frosting (chocolate)
  • 1 bag of chocolate
  • sprinkles (chocolate? of course!)
  • As many cake pop sticks as you think you will need (a dozen or so)
  • Styrofoam or a cake pop stand
  • Mixing bowl
  • Pyrex or other microwave safe bowl

Instructions

  1. Bake the cake if you aren't using scraps. The instructions are on the box, since this is the easy recipe
  2. In the mixing bowl, mangle that cake. You can use a food processor, a fork, your hands, whatever.
  3. Dump some (not all!) of the frosting in with the cake and mix it up. Continue adding frosting until you get a semi-solid sticky lump of chocolatey goodness. If you can't form the whole thing into a ball that holds its shape you may have gone a bit too far with the frosting. That's okay! Make more cake! And then keep working it until you get a good consistency.
  4. Form the sticky chocolatey lump into balls that are an inch or two in diameter and set them on a cookie sheet.
  5. Jam a cake pop stick in them and set them in the freeze to chill for 15 to 20 minutes
  6. When the cake pops are just about ready to pull out of the freezer, dump your bag of chocolate into the microwave safe bowl and nuke it until melted. You're not cooking it here, just melting it so go easy on the timing.
  7. Pull out your cake pops, dip them in the chocolate so they're completely covered. Hold them for a moment until the excess has dripped off, and then dip them or cover them in sprinkles.
  8. Poke them into your styrofoam or set them in your cake pop holder, and put them back in the fridge to freeze overnight. You can also set them back on the cookie sheet, but you will get weird flat-topped cake pops. Boo!
http://www.caresbakery.com/how-to-make-cake-pops/

As mentioned above, you can make cake pops with something like the Babycakes Cake Pop Maker, but then you miss out on the flavor of the frosting/cake combination. The babycakes machine is pretty handy though, and it makes quick and great little snacks.

Without all the gadgets, the above recipe is probably the easiest way to make cake pops. I’ve always enjoyed the results and I hope you do too.

Carrot Cake Cupcake Recipe

Carrot Cake Cupcake Carrot cake is widely beloved, and carrot cake cupcakes are a very tasty treat as well! In fact, there are many types of pastries where carrot is the main ingredient. There are carrot cakes, cookies, cupcakes, breads and even fillings! They are healthy and delicious so what more could you ask for?

Here is a special carrot cake cupcake recipe because it has cream cheese frosting. This was one of my favorite treats made by my grandma and she passed down the recipe to me as soon as I was old enough to bake.

Carrot Cake Cupcake Recipe

Carrot Cake Cupcake Recipe

Ingredients and Whatnot

  • 1 cup white sugar
  • 1/3 cup oil (preferably vegetable oil)
  • 2 tablespoons lemon zest or juice
  • 1 tablespoon vanilla extract
  • 2 eggs
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sifted all purpose flour
  • 1 and a half cup grated or shredded carrots
  • ½ cup chopped walnuts or almonds (any nut of your choice)
  • ¼ cup shredded coconut (optional for garnish)
  • 1 bar cream cheese in room temperature
  • ¾ cup powdered sugar

Instructions

  1. Preheat your oven to 350 degrees.
  2. This recipe will make 12 cupcakes so you just need one standard sized cupcake pan. Oil the pan and place your cupcake or muffin liners.
  3. In a bowl, mix your white sugar, lemon juice, vanilla extract, oil and eggs.
  4. Stir in your baking powder, salt, baking soda and flour. After that has been thoroughly mixed, you can now add your carrots, choice of nuts and some of the coconut. Leave some of the coconut for toppings.
  5. Evenly distribute the batter in your cupcake pans and bake until a toothpick comes out clean. Usually it will take 15 - 20 minutes. Cool the cupcakes first before frosting.
  6. While cooling the cupcakes, you may now prepare your frosting. In a mixing bowl, use an electric mixer to make your bar of cream cheese fluffy. Once it is fluffy, add in the powdered sugar and then some vanilla extract as well. Use a wire whisk to mix it until it is smooth.
  7. Apply your frosting and garnish with the left over coconut shreds.
http://www.caresbakery.com/carrot-cake-cupcake-recipe/

Additional Tips

Make sure that you use fresh carrots because they taste better. Don’t shred the carrots the night before baking because it will become too juicy and carrot bits won’t appear on the cupcakes anymore. It is much more pleasing to the taste if there are carrot bits. If you don’t have coconuts, you can substitute it with raisins or add in more nuts.

If you don’t like cream cheese as your frosting, you can use regular butter icing or better yet, you can use white chocolate frosting. Dark chocolate is encouraged but you can use it as a topping to your icing. The recipe for this cupcake is also the recipe for the carrot bread. Simply use the batter and place it on a bread pan and bake it there. Last but not the least, you can choose a variety of nuts to mix on your recipe. Walnuts and almonds are not the only choices! Some even find pistachios as a nice choice.

Peanut Butter Cupcake Recipe

Peanut Butter Cupcake The very inspiration for bakers to create a peanut butter cupcake recipe is the Reese’s candies like the famous Reeses Peanut Butter Cups! These moist and slightly salty and slightly sweet cupcakes make a great snack for both adults and children. Everyone loves peanut butter! No one can say no to this recipe. Moreover, you can even edit this recipe and create a peanut butter and jelly cupcake! It is really easy. Here are the ingredients and directions on how to make one.

Peanut Butter Cupcake Recipe

Peanut Butter Cupcake Recipe

Ingredients and Whatnot

  • 2 cups of sugar (brown sugar would be best for this recipe)
  • ½ cup of shortening
  • 1 cup of peanut butter (as much as possible us peanut butter that is not too sweet)
  • 2 large eggs
  • 1 and a half cup of milk (you can use fresh milk or evaporated milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • A pinch of salt
  • 2 and a half cups of all purpose flour
  • 2 teaspoons of cream of tartar

Instructions

  1. Preheat your oven to 350 degrees. Take your cupcake pans and place your paper liners. This recipe is good for 24 3 ounce cupcakes.
  2. Get a large bowl and an electric mixer and mix the sugar, the shortening and the eanut butter until it becomes light and fluffy. Take one egg and beat it in the mixture and then follow up with the other egg. Take a wire whisk and slowly mix in the vanilla extract.
  3. Take a dry wire whisk and mix the flour, baking soda, salt and cream of tartar. Make sure to sift the dry ingredients first most especially the baking soda. Stir this in the first mixture that you made alternately with your milk.
  4. Place the batter in the cupcake pan by using a spoon. Fill each paper liner ¾ full.
  5. Bake this for 15 - 18 minutes. Let it cool first before decorating.
http://www.caresbakery.com/peanut-butter-cupcake-recipe/

Tips Better Results!

Do the toothpick test to check if the cupcake is ready for cooling. Simply poke a toothpick in the middle of the cupcake, if you are able to pull out the toothpick without batter sticking into it then the cupcake is fully cooked. If not, you need to put it back and bake it for a few more minutes.

You can make different kinds of frosting for your peanut butter cupcake recipe. You simply need 1 cup of your most creamy peanut butter, ½ cup of butter in room temperature, 4 cups of powdered sugar and ½ cup of heavy cream. Use an electric mixer to make the butter fluffy, add the peanut butter and mix again, add the confectioners’ sugar little by little then finally the heavy cream. Use a piping bag and piping tip to place it on the cupcake.

What many people like to do is to add a jelly filling. The inspiration for this comes from the very popular peanut butter and jelly sandwich. Take your favorite flavoured jelly and use a spoon to place it in the cupcake pans. One spoon of batter in the pan first and then the jelly and then batter again. This makes a great snack for children and since the taste is already great, you won’t need to add frosting and sprinkles anymore. You can already eat it as is.