Taste & Create: Let Them Eat (Cup)Cake

April 1, 2009 at 7:33 pm 22 comments

I am sorry Tuesdays With Dorie. I kinda cheated on you this week. But it’s not you. It’s me. I needed something a little new and out of my comfort zone. You know how it goes, right? Aawww don’t look at me like that. You know I can’t stand the puppy dog eyes…

Taste and Create is a blog event that brings bloggers together randomly and the gist is that you kinda “get to know each other” by baking or cooking something from your partner’s blog. Personally I think it’s such a cool concept. I think you can learn so much about a person baking in their shoes. Isn’t that what makes food blogging so fun?

For my first T&C, I got paired up with Debbie from Let Them Eat Cake… And All Things Baked! and I knew we’d get along swell when I saw the cheesecake link on her sidebar. And it pretty much sealed the deal when I saw that it was a red velvet cheesecake. Of course I didn’t see the cheesecake recipe link on her blog until after I had baked my go-to cheesecake. Oops! But I baked her red velvet recipe so it’s all good right? Oh yeah and I made them into cupcakes. What can I say? Me and rules aren’t always on the same page.

Now I know you never see cupcakes on my little ol food blog. It’s not that I don’t like cupcakes. People that know me well know that it’s actually the contrary! I am a cupcake addict so I have a whole other blog dedicated to cupcakes but I figured as a little change of pace, I’d post my cupcake concoction here.

Thanks for inspiring me this month, Debbie!

Red Velvet Cheesecake Cupcakes
Recipe adapted from Let Them Eat Cake & BFMHTY, Dorie Greenspan

Makes about 18 cupcakes


For red velvet cupcakes
1/2 cup shortening
1-1/2 cups sugar
2 eggs
2 ounces of red food coloring
2 (heaping) tbsp cocoa powder
1 cup buttermilk
2-1/4 cups sifted cake flour
1 tsp salt
1 tsp vanilla
1 tbsp vinegar
1 tsp baking soda

For cheesecake
Four 8-ounce boxes cream cheese, at room temperature (I used Neufatchel Cheese instead)
1-1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1-1/3 cups sour cream or heavy cream (or combo of both) (I used all heavy cream)

cream cheese frosting (canned or favorite recipe)


To make red velvet cupcakes
Preheat oven to 350F. Prepare cupcake pan with liners.

In a stand mixer fitted with a flat beater, cream shortening, sugar and eggs until well combined. Add red food coloring to cocoa to create a paste. Add to shortening mixture. Add cake flour alternatively with buttermilk, starting and ending with dry cake flour. Then add salt and vanilla. Mix together the vinegar and baking soda and fold into your batter mixture.

Fill cupcake liners about 1/2-2/3 full. Bake for about 18-22 minutes until toothpick inserted in the center comes out clean. Let the cupcakes cool completely, then wrap each cupcake in plastic wrap and freeze until ready to assemble. (Chilling is easier for the assembly process.)

To make cheesecake—
In a stand mixer (or hand mixer), fitted with a paddle attachment beat the cream cheese at medium speed until it is soft, about 4 minutes. While mixer is till running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition to produce a well aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.

Put the foil-wrapped springform pan in the roaster pan.

Use a rubber spatula to make sure that nothing has been left unmixed at the bottom of the bowl. Pour the batter into the springform pan. Put the roasting pan with springform in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.

Bake the cheesecake for 1 hour and 30 minutes. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.

After 1 hour, carefully pull the cheesecake out of the oven, lift the springform pan out of the roaster. (Warning: Be careful, there may be some hot water in the aluminum foil.) Remove the foil and let the cheesecake come to room temperature on a cooling rack.

When the cake is cool, chill the cake in refrigerator for at least 4 hours, although overnight would be better. Remove the sides of the springform.

To assemble cupcakes—
Remove cupcakes from freezer and discard plastic wrap and liner. Using a clean, sharp knife cut each cupcake in half. Set aside. Using a 2-1/2″ diameter cookie cutter, cut circles out of the cheesecake. (Depending on how thick you want the cheesecake section you might want to cut the circles in half horizontally.)

Frost each cupcake half with your favorite cream cheese frosting. (Think of this as the glue that holds everything together.) Place the cheesecake circle between the 2 cupcake halves and pipe more cream cheese frosting on top!


Husband rating: A+
He loves red velvet and Dorie’s cheesecake recipe so combining the 2 recipes was beyond phenomenal for him. He already requested I make them again for his birthday or any other holiday that I have to bake cupcakes. I think that means he liked it?

Wifey rating: A/A+
I liked this red velvet recipe but it’s not my favorite. I’ll probably stick with my go-to recipe next time. The combination of red velvet and cheesecake are AH-MAZING. Definitely will make again.


Entry filed under: blog event, Taste & Create. Tags: , .

All good things come to an end. *Snap* *Crackle* *POPS*

22 Comments Add your own

  • 1. Carol Peterman  |  April 1, 2009 at 8:52 pm

    What a beautiful dessert. It’s kind of hard to think of anything that wouldn’t be good with cheesecake, especially Dorie’s cheesecake recipe.

    • 2. CB  |  April 2, 2009 at 4:27 pm

      So true. Dorie’s cheesecake is THE cheesecake recipe. Never made anything better.

  • 3. Natalie  |  April 2, 2009 at 5:56 am

    This group looks so fun. I am curious. I need another group like I need a hole in my head though. It looks as if it is only a once a month thing though, right? I can commit to that…I think.

    By the way, those red velvet cupcakes look insanely good.

    • 4. CB  |  April 2, 2009 at 4:28 pm

      LOL @ hole in head. I know right? Same here but it’s only once a month and you don’t have to do it every month. You just sign up for the months you want to participate. Not sure I can do it next month so I like the flexibility.

  • 5. debbmarie  |  April 2, 2009 at 6:01 am

    Your cupcake creation is amazing! I found your red velvet cake recipe on a previous post and will be trying it out. Your blog has become a part of my favorites list!

    Your March Taste & Create Partner … Debb

    • 6. CB  |  April 2, 2009 at 4:29 pm

      Hi Debbie! It was fun being your partner and my husband LOVED the red velvet cheesecake combo. I think you’re his new hero. HAHA

  • 7. Stef  |  April 2, 2009 at 7:31 am

    I like how you made the recipe into cupcakes. That’s what I always do – of course! Sounds like a great combo and happy that you enjoyed T&C.

    • 8. CB  |  April 2, 2009 at 4:30 pm

      Me and you are so on the same page with cupcakes. HAHA. If I can make it into a cupcake, it will BE a cupcake. Thanks for introducing Taste & Create to me. Looking forward to next time. Maybe we’ll be partners! Can you say dueling cupcake recipes? ;)

  • 9. pinkstripes  |  April 2, 2009 at 8:45 am

    Wow! I love your red velvet/cheesecake cupcakes. They look wonderful and delicious. Taste and Create sounds like a cool thing.

    • 10. CB  |  April 2, 2009 at 4:31 pm

      Thank you! It definitely a fun event. Hope you’ll sign up!

  • 11. stephchows  |  April 2, 2009 at 9:04 am

    totally need to check out that event it sounds like so much fun!!!

    • 12. CB  |  April 2, 2009 at 4:46 pm

      Sign up! I’d love to be your partner! I’d probably have to take a stab at a pizza recipe. I heart pizza. Yum!

  • 13. Cathy  |  April 3, 2009 at 8:47 am

    I am completely captivated by these cupcakes. Captivated to the point of distraction. Taste & Create sounds super fun!

    • 14. CB  |  April 4, 2009 at 6:09 am

      They are kinda of hypnotic huh? You should totally sign up for T&C. If we’re partners I’d have to investigate your insane obsession with PAM a little closer. tehehee

  • 15. Maria  |  April 4, 2009 at 6:28 pm

    That sounds like a fun event! Great creation!

    • 16. CB  |  April 6, 2009 at 4:54 pm

      You should totally join T&C! I loved to be your partner…

  • 17. Dorothy  |  April 6, 2009 at 4:13 pm

    I visit your iheartcuppycakes blog almost daily to drool over the pics of swirly-topped cupcakes! I want to try your cream cheese frosting–do you use unsalted or salted butter? Have you ever tried half of each?

    • 18. CB  |  April 6, 2009 at 4:58 pm

      aawww you’re too sweet. I use unsalted for all my baking but I know you can use salted butter but I think most ppl just omit any additional salt in the recipe if they do. If you try it, let me know if you can taste a difference, k?

  • 19. Dorothy  |  April 12, 2009 at 5:16 pm

    Tried it using half salted, half unsalted, and it was DELICIOUS! Normally I wouldn’t keep both types of butter on hand, but butter was on sale for $1.50/lb. WHAT!?!?! I stocked up.

    • 20. CB  |  April 12, 2009 at 7:38 pm

      Nice call on the 1/2 salt 1/2 unsalted! At that price I would have stocked up too!

  • 21. Dorothy  |  April 12, 2009 at 5:16 pm

    Oh and I linked you in my blog…hope you don’t mind!

    • 22. CB  |  April 12, 2009 at 7:40 pm

      Of course I don’t mind ;)


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