COOKIE DOUGH 'BOX' CUPCAKES RECIPE BY TASTY
Here's what you need: vanilla cake mix, chocolate chip cookie dough, chocolate chips, cream cheese frosting
Provided by Tasty
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, prepare the cake batter.
- Divide the batter evenly among a lined muffin tin, filling halfway.
- Place a small ball of cookie dough on each, then top with remaining batter, filling about ¾ of the way up.
- Bake for 20 minutes, then cool.
- Pipe the frosting onto each cupcake, then top with chocolate chips.
- Enjoy!
Nutrition Facts : Calories 437 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, Sugar 50 grams
RED VELVET CHEESECAKE
Festive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. -Karen Dively, Chapin, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan., In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.
Nutrition Facts : Calories 463 calories, Fat 29g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 276mg sodium, Carbohydrate 46g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.
VEGAN RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPE BY TASTY
Here's what you need: unsweetened almond milk, lemon juice, organic granulated sugar, refined coconut oil, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, vanilla extract, apple cider vinegar, red food coloring, unsweetened applesauce, vegan butter, vegan cream cheese, powdered sugar, vanilla extract, lemon zest
Provided by Rachel Gaewski
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C).
- Grease a 12-cup muffin tin or line with paper liners.
- In a liquid measuring cup or small bowl, combine the almond milk and lemon juice, stir with a fork, and set aside for 5-8 minutes until it appears curdled.
- In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
- Add the the flour, cocoa powder, baking soda, baking powder, salt, vanilla, apple cider vinegar, red food coloring, applesauce, and almond milk mixture, and stir with a rubber spatula until well combined.
- Use an ice cream scoop to fill each muffin cup about ¾ of the way.
- Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
- Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Add the vegan cream cheese. Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and beat again.
- Fold in the vanilla and lemon zest with a rubber spatula until well combined.
- Scoop about 2 tablespoons of frosting onto each cupcake and smooth out with a butter knife. Use a wooden skewer and more red food coloring to decorate to your liking.
- Enjoy!
Nutrition Facts : Calories 386 calories, Carbohydrate 49 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, Sugar 36 grams
CHEESECAKE LAYERED RED VELVET CAKE
I love both red velvet cake and cheesecake. So why not combine them into one stunning red velvet cheesecake recipe? It's best when served chilled, right out of the fridge. -Melissa Gaines, Knoxville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment; grease paper., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet., Bake until center is set, 40-50 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled. , For cake, increase oven setting to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Place one cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting., Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.
Nutrition Facts :
CLASSIC RED VELVET CAKE RECIPE BY TASTY
This delectable, scarlet-hued cake is a classic for a reason. Layers of smooth cream cheese icing and rich red velvet cake will impress even the pickiest of guests.
Provided by Aleya Zenieris
Categories Bakery Goods
Time 1h20m
Yield 8 slices
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (180°C). Grease 2 8-inch cake pans with nonstick spray and line with parchment paper.
- In a medium bowl, sift together the cake flour, cocoa powder, salt, and baking soda. Whisk to combine.
- In a large liquid measuring cup, whisk together the buttermilk, vegetable oil, vinegar, and red food coloring.
- In a large bowl, cream the butter and granulated sugar together with an electric hand mixer on high speed until light, fluffy, and homogenous, about 2 minutes. Add the eggs, 1 at a time, and beat on medium speed until incorporated. Add the vanilla and beat to incorporate.
- Add ½ of the buttermilk mixture to the creamed butter and sugar. Beat on medium speed until well combined, 1-2 minutes. Add ½ of the dry ingredients and beat until well-combined, 1-2 minutes. Repeat with the remaining buttermilk and dry ingredients. With the mixer running, slowly pour in the coffee and beat until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 40-45 minutes, until a cake tester or toothpick inserted into the center of the cakes comes out clean. Let cool for 5 minutes before flipping the cakes out onto a wire rack, then let cool completely
- While the cakes are cooling, make the cream cheese frosting: In a large bowl, beat together the butter and cream cheese with an electric hand mixer on high speed until well combined and fluffy, 3-5 minutes. Add the heavy cream, salt, and vanilla and mix to combine. Add the powdered sugar, 1 cup at a time, and beat until the frosting is fluffy and smooth.
- Once cakes have cooled, trim off the domed tops, reserving the scraps. Cut each cake in half so you have 4 even layers.
- Place 1 cake layer, cut-side up, on a cake stand. Spread an even layer of frosting over the cake. Place another cake layer cut-side down on top of the first layer, spreading another even layer of frosting on top. Repeat with the remaining 2 layers. Spread a thin layer of frosting all over the sides and smooth out with an offset spatula or bench scraper. Refrigerate for 20-30 minutes, until the layer of frosting has hardened.
- Frost the outside of the cake with a thick layer of frosting. Crumble the reserved cake scraps, then press into the frosting around the bottom of the cake.
- Slice and serve.
- Enjoy!
- RECIPE BY: Amanda Berrill
Nutrition Facts : Calories 728 calories, Carbohydrate 102 grams, Fat 31 grams, Fiber 1 gram, Protein 10 grams, Sugar 73 grams
More about "red velvet cheesecake box cupcakes recipe by tasty"
RED VELVET CUPCAKES - JUST SO TASTY
From justsotasty.com
5/5 (3)Category DessertCuisine AmericanTotal Time 1 hr 30 mins
RED VELVET CHEESECAKE CUPCAKES - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
5/5 (12)Category DessertServings 17Total Time 1 hr
- Combine the cream cheese, egg yolk, sugar, vanilla, and salt in a small mixing bowl. Beat until well combined.
- Preheat the oven to 350 degrees. Line 17 to 18 muffin cups with paper liners and set pan aside.
RED VELVET CHEESECAKE SWIRL CUPCAKES RECIPE - A FEW …
From afewshortcuts.com
MOM & DAUGHTER TRY BAKING WHILE HANDCUFFED: RED …
From tasty.co
RED VELVET CUPCAKE RECIPE {CREAM CHEESE FROSTING}
From shugarysweets.com
RED VELVET CHEESECAKE CUPCAKES - CRAZY FOR CRUST
From crazyforcrust.com
4.7/5 (26)Total Time 50 minsCategory DessertCalories 352 per serving
- Whisk flour, sugar, cocoa, salt, and baking soda in a large bowl. Add eggs, oil, buttermilk, white vinegar, and vanilla to a large measuring cup or extra bowl and whisk until combined. Add to dry ingredients and mix with a hand mixer until smooth. Add red food coloring and mix slowly until combined.
- Make the cheesecake: Mix cream cheese, sugar, vanilla, and sour cream with a hand mixer until smooth. Drop about 1 or 1 1/2 tablespoons of cheesecake mixture on top of each cupcake. Smooth it around with the back of a spoon (try to keep it from touching the edges, the cupcakes stay prettier that way).
RED VELVET CHEESECAKE CUPCAKES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RED VELVET CHEESECAKE 'BOX' CUPCAKES RECIPE BY TASTY
From pinterest.com
RED VELVET CHEESECAKE CUPCAKES RECIPE - LOW CARB YUM
From lowcarbyum.com
23 BEST CUPCAKES FROM CAKE MIX RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
RED VELVET CHEESECAKE CAKE - MAKE WITH MARA
From makewithmara.com
RED VELVET CHEESECAKE 'BOX' CUPCAKES RECIPE BY TASTY
From pinterest.ca
RED VELVET CHEESECAKE 'BOX' CUPCAKES RECIPE BY TASTY
From pinterest.com
RED VELVET CHEESECAKE BARS – GAYATHRI'S COOK SPOT
From gayathriscookspot.com
RED VELVET CUPCAKES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
RED VELVET CUPCAKES - RECIPE GIRL
From recipegirl.com
RED VELVET CHEESECAKE CUPCAKES - FLAVOR THE MOMENTS
From flavorthemoments.com
RED VELVET COOKIES | LIFE LOVE & SUGAR
From lifeloveandsugar.com
35 BEST VALENTINE'S DAY DESSERT RECIPES - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love