Revamping A Red Velvet Cheesecake... Red Velvet Cupcakes
New York Cheesecake
There is evidence that it dates back to the ancient Greeks.
Although we know the recipe will be different from what we now know as cheesecake because of the type of 'unripened', cheese used.
This so called "unripened" cheese was not around until 1872, crafted accidentally by William Lawrence of New York.
Then it was developed from that and is now widely used. It is John Kraft's version recreated in 1912.
- Cream cheese, U.S. and Canada
- Ricotta, Italy
- Neufchatel, France
- Quark, Germany
- Pot or farmer's cheese
- cream cheese
- heavy cream / sour cream
- graham cracker crust
Cheesecake is a favorite at my house, especially with my son. We have tried various recipes for that matter to satisfy his love for the creamy dessert.
He has no real preference according to him but i have noticed that he gravitates to the one's that are baked and usually plain.
The New York version tends to have his thumbs up vote.
The recipe is pretty simple. Usually baked in a spring form pan with only a bottom layer of crust usually graham cracker crust.
The spring form pan is typically placed in a water bath for the even distribution of heat while the cheesecake is baking.
Plain cheesecake has proven to be a great compliment for lots of flavors because of it's creamy texture and cheese flavor.
Some of the most popular flavors vary but among plain, there is strawberry and cherry.
This is a popular cake, especially in the south. Typically reserved for holidays and special events the red velvet cake has found itself on dessert bars, front and center.
It is actually or originally a chocolate cake.
That said the cocoa content of many versions of red velvet cake recipes are as different as those who have contributed to it's popularity.
The red food coloring is actually used to cover up the brownish color if it is left without food coloring, although this is one of the differences in this cake it is not what makes a red velvet, a authentic red velvet.
Typically that is accredited to the baking soda and vinegar added to the batter.
Yet, it is the rich red color that makes this one of the most selected cakes for Christmas and Valentine's day.
- 2 cups flour, all purpose
- 1 3/4 cups sugar, granulated
- 2 sticks butter, unsalted
- 1/2 tsp salt
- 1 tsp baking powder
- 3 tbsp milk, whole / choice
- 4 eggs, large
- 2 tsp vanilla, real
- Have everything at room temperature. Sift the dry ingredients except the sugar. Add all wet ingredients in bowl except for butter. Prepare the red velvet cheesecake, put some in another bowl, mash it with some vanilla, sugar and a little milk to make a paste. I did this to cover the sharp tart dark chocolate flavor that none of us liked.
- Cream the butter. Scrap down sides of bowl. Add the sugar. Cream sugar and butter together. Adding sugar a 1/3 at a time until dissolved, then scrape down sides after second addition.
- Add the eggs from wet bowl one at a time then beating until it is combined. Scraping down bowl after 2 eggs added. All the wet ingredients, including milk, vanilla should be incorporated.
- Add dry sifted ingredients a 1/3 at a time, beating until it is incorporated with the wet ingredients. Scrape down the sides of bowl Beat about 2 minutes more.
- Split the batter. Add to one bowl the liquefied red velvet cheesecake, gently folding in the creamy substance with your cake batter. You can completely color the batter or leave it a little streaked, red and yellow.
- Add 1 scoop with an ice cream scoop or 2 tablespoons to your prepared cupcake liners or pan and bake for 15 to 20 minutes at 350 degrees. Reminder don't fill the cups past 3/4 full. Checking all the time, starting after 12 minutes or so, to see if it is done. Toothpick, springy top, etc
- Once done pull out cupcakes allow to cool in pan 10 minutes or so then remove and completely cool on a wire rack. Frost only after completely cooled.
Cream cheese frosting
We love cream cheese frosting!
At my house it is the best icing for Red Velvet cake and cupcakes.
It is one of the simplest of frosting's to make and the most enjoyable. It could also be one of the cheapest if you can get the cream cheese on sale.
- 1 8oz pack + 6 ounces cream cheese
- 1 tsp vanilla ( or your choice, i used 3)
- 1 stick of butter
- 1 cup or to taste powdered sugar
- heavy whipping cream for desired frosting consistency
This is what you do
Make sure everything is at room temperature, especially the cream cheese, and butter
- Cream butter and cream cheese
- Beat until smooth
- Add vanilla
- Mix in
- Add sugar a little at a time
- Beat in til smooth
- Add whipping cream a little at a time for desired icing
- Mix until fluffy
Remember to refrigerate any unused icing, and to eat cupcakes that you ice within hours of making.
plain red velvet
red velvet w/frosting
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