For this month's SRC, I was assigned to Angela's blog, Spinach Tiger. Her blog is simply gorgeous. It's like looking at a cookbook in a bookstore, even better because many of the recipes are her own special creations, so it's really her own unique cookbook. And, unlike other cookbooks you find where the recipes look good but are practically impossible to follow, have no fear, Angela's recipes are all super easy and anyone can make them. Did I mention she has her own cooking channel too? I'm totally impressed!
Her husband is from the South, so her blog likewise, has a lot of Southern influenced recipes, including numerous recipes for the biggest, fluffiest, yummiest looking biscuits ever. I made her Parmesan Honey Biscuits and they were so fluffy that I would have sworn they were bread rolls. Unfortunately, I have no pictures because they all got eaten up before I could take them. But, believe me, they were good.
So, since I missed the photo op on the first recipe, I went ahead and made another Southern based oldie but goodie - Red Velvet Cupcakes. I decided to do what Angela recommended in another post and turned them into Red Velvet Cheesecake Cupcakes. I did make one substitution. Since I had run out of cocoa powder, I substituted one ounce of unsweetened chocolate and removed one tablespoon of butter from the recipe. It seemed to work just fine. Now, onto the cupcakes themselves.
I apologize, Angela, but I just don't seem to have your touch with these. They did not come out half as pretty as yours did. So, to sort of cover up my flaws, I drizzled them with melted chocolate. As for taste, however, I am sure that these were spot on. The red velvet taste was just right, that sort of tanginess, a bit of chocolate that's not too overpowering, not too sweet, and moist. I've been looking for a good red velvet cake recipe, and have tried several others, but I think this is it!
Thanks Angela for a real keeper of a recipe!
Red Velvet Cheesecake Cupcakes (adapted from Spinach Tiger)
1 1/4 c. cake flour (I used 1 c. + 1 1/2 Tbsp. flour + 2 1/2 Tbsp. cornstarch)
1 oz. unsweetened chocolate, melted
1/2 tsp. baking soda
1 Tbsp. liquid red food coloring
1/2 c. buttermilk (I used 1/2 Tbsp. vinegar + milk to make 1/2 cup)
1/2 c. + 1 Tbsp. butter
1 c. dark brown sugar
1/2 tsp. vanilla
1/4 tsp. salt
1 egg + 1 egg yolk
1/2 Tbsp. white vinegar
Cheesecake filling:
6 oz. cream cheese (I used 1/3 less fat)
1/3 c. sugar
1 egg
1/2 tsp. vanilla
Combine the cake flour with the baking soda and salt and set aside. Cream the butter with the sugar. Stir in the melted chocolate. Beat in the egg, yolk, and vanilla. Add in the red food coloring. Add half the flour mixture, followed by the buttermilk mixture, and add in the rest of the flour. Mix in the vinegar.
For the cheesecake mixture: Beat the cream cheese until smooth. Add in the sugar and mix well. Beat in the egg and vanilla.
Line a 12-cup muffin pan with paper liners. Fill each one with 1/4 c. cake batter. Spoon 2 Tbsp. of the cream cheese mixture into each cup. Bake at 350F for 30-35 min. Let cool in pan for at least 15 minutes before removing.
Notes: I had some leftover batter, so I made 12 mini cupcakes.
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