Red Velvet Bottom Cupcakes

Today, I am on my way to a surprise birthday celebration for my sister-in-law.  She should be in the car and on the road right now … so this is still a secret from her.  Red velvet is one of her favorites … along with cream cheese.  I hope she will be surprised and enjoy her cupcakes!

I took my favorite Black Bottom Cupcakes, that I shared with you at Halloween … and made a few adjustments.  I think we have a winner … at least that what my guys say!

First, make the cream cheese filling.  In a bowl combine cream cheese, sugar, egg and vanilla …

Stir in mini chocolate chips and set aside …

Now, make the red velvet layer.  Place the flour, sugar, cocoa powder, baking soda and salt in a bowl and use a whisk to combine …

Add the water, oil, vinegar and vanilla …

Whisk to combine …

Add red gel paste coloring.  I like Americolor Super Red because it is very intense and does not have that bitter taste that some colorings do …

I used about 1/2 teaspoon of the red coloring …

Put paper liners in cupcake pans and distribute red velvet cake batter evenly  between the 24 cupcakes …

Top off with the cream cheese mixture and bake …

Did you notice that I used several different liners?  I conducted a very unscientific experiment.  The liners with the pink and red hearts are supposed to be grease-proof.  I don’t like the way you can still see darkness in the white areas of the design.  I baked some in plain white liners.  I placed these in the printed liners afterwards.


Red Velvet Bottom Cupcakes

Cream Cheese Filling

  • 8 ounce package 1/3 less fat cream cheese (or regular)
  • 1 egg
  • 1/3 cup sugar
  • 3/4 cup mini chocolate chips
  • 1 teaspoon vanilla

Red Velvet Cake Batter

  • 1-2/3 cups unbleached flour (or all-purpose)
  • 1 cup sugar
  • 4 teaspoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup water
  • 1/3 cup canola oil
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 1/2 teaspoon Super Red soft gel paste food coloring (add more if necessary)
  1. Make cream cheese filling – in a small bowl mix cheese, egg, sugar and vanilla until smooth.  Stir in chocolate chips.  Set aside.
  2. Make cake batter – in a mixing bowl whisk together all dry ingredients.  Add water, oil, vinegar and vanilla, then beat until smooth.  Stir in red food coloring.
  3. Fill cupcake liners 1/3 full with red velvet cake batter.  Spoon cheese mixture on top.
  4. Bake at 350° 30-35 minutes.  Don’t over cook!  Let cool completely before serving … in fact I like to refrigerate them.  Makes 24 cupcakes.


7 thoughts on “Red Velvet Bottom Cupcakes

  1. Pingback: Velvet bottom | Zanahoriadesig

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