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Starring Rolls Cafe Red Velvet Cupcake

Ingredients

Cupcakes

  • 2½ c all-purpose flour
  • 1½ c sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbsp cocoa powder
  • 2 eggs
  • 1½ c oil
  • 1 c buttermilk
  • 2 oz red food coloring
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract

Icing

  • 1 lb cream cheese
  • ¾ c sugar
  • 1½ tsp lemon juice
  • 1 tsp vanilla extract
  • 2 egg whites
  • 2 cans pre-made white frosting
  • Toffee pieces

Instructions

Cupcakes

  1. Preheat the oven to 350 degrees.

  2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

  3. In a different, large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

  4. Add the sifted dry ingredients to the wet and mix until smooth and combined. Pour into lined cupcake tins until about 2/3 filled.

  5. Bake 20-22 minutes or until a toothpick inserted in the center of the cupcake comes out clean.

  6. Remove from tins and cool completely before frosting.

Icing

  1. In a mixing bowl, add cream cheese, sugar, lemon juice, vanilla extract, and egg whites. Mix together for 3 minutes.

  2. Spread onto a shallow, flat-bottomed, lined baking pan or dish and bake for 45 minutes or until firm.

  3. Allow to cool before frosting. Scrape into mixing bowl and cream slightly.

  4. Using a piping bag or plastic sandwich bag with a corner cut, pipe cream cheese using a small circular motion in the center of the cupcake.

  5. In a separate piping or plastic bag, pipe pre-made white frosting around the edge of the cupcake, around the cheesecake filling.

  6. Roll in toffee bits.