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What makes red velvet cake better? Add cheesecake. I had some leftover red velvet cupcakes in the freezer that were taking up way too much space. I wanted to do something different with them then simply de-frost and ice with frosting. (Not that it would be a bad idea.) That was when I found this recipe, for carrot cake truffles, originally from Momofuku Milk Bar. These are similar to a cake pop, but instead of combining cake crumbs with frosting, you combine it with what is called liquid cheesecake. It is cupcake meets cheesecake meets truffle. Sorry bikini season..you are just going to have to wait.
To make the liquid cheesecake:
For the red velvet cupcakes (for this recipe I used 12 cupcakes)
1½ cups sugar
1 tsp. baking soda
2 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar
For the frosting:*
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted
Preheat the oven to 350° F. Line cupcake pans with paper liners. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
Divide the batter evenly between the prepared liners. Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.)
8 oz. cream cheese
3/4 c. white sugar, granulated
1 tbsp. cornstarch
1/2 tsp. salt
2 tbsp. milk, whole
1 large egg
Cool completely to finish the baking process and allow the cheesecake to set. It will be creamy and spreadable and can be stored in the fridge in an air-tight container for up to a week.
3-4 c. cake scraps