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Red Velvet Cheesecake Cupcakes

post #1 of 9
Thread Starter 
Hi there:

I just had a wedding request for red velvet cheesecake cupcakes. does nayone have any ideas on a recipe or techniques. I have the information for a double layer 9 inch but cannot for the life of me figure out how I would do the cupcakes?

Please help icon_sad.gif!

Thank you so much!
Crystal
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Crystal
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post #2 of 9
For starters, you could put a cookie at the bottom of each cupcake to simulate the traditional graham cracker crust of a cheesecake.
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Engineering is mathematics only louder.
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post #3 of 9
Does the customer want Red Velvet cupcakes with cheesecake filling, or cheesecake flavored like Red Velvet cake?

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post #4 of 9
Thread Starter 
She stated that her and her husband both really love the cheesecake factory's red velvet cheesecake. After doing some research on that I found that it is layered with redvelvet cake and then the cheesecake with a whipped frosting. Just not sure how I would layer it and have the right cooking times icon_sad.gif !!
Crystal
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post #5 of 9
Here are two ideas just to throw out there, and I'm using this recipe as inspiration: http://www.erinsfoodfiles.com/2010/04/lincolns-red-velvet-cheesecake-cake.html

1) Simple: Make a red velvet cake batter, but fill cupcake liners only 1/2 way and bake for about 1/2 the time (or whatever it takes to get them baked completely). Let cool, then top with a generous portion of no-bake cheesecake filling (something like this: http://www.kraftrecipes.com/recipes/philadelphia-no-bake-mini-cheesecakes-53063.aspx) and a creamy dollop of cream cheese frosting.

2) Complex: Bake a red velvet cake in a sheet pan (1/2 sheet, full sheet, depending on how many cupcakes you're making and the size of pan you have), then bake a cheesecake in a sheet cake pan. Here is a discussion about how to do it: http://www.cheftalk.com/t/68193/mini-cheesecakes-without-a-special-pan. When both are cool--and you may want to slightly freeze both for easier cutting--cut each with a round cookie cutter so that you're working the same sized pieces. Use the cake as the base (obviously), then top with a layer of cream cheese frosting, add the cheesecake piece, and swirl with more frosting.

Please keep us posted on how this turns out--it sounds like it has the potential to be absolutely amazing!
post #6 of 9
Option number one from pinkfluffycupcake looks good. And yet another option: bake red velvet cake in sheet pan. When cooled, tear pieces and press into bottom of cupcake liners. (The red velvet cake would be instead of a traditional graham cracker crust.) After this step, pour a plain cheesecake batter over the cake, bake, then when cooled top with a whipped frosting. I suggest you tint the whipped frosting so the customer has a visual cue. Enjoy!

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post #7 of 9
Why not make your cupcakes as usual and then fill them with no bake cheesecake filling?
post #8 of 9
I just looked at the picture. It looks like if they want them to be like The Cheesecake Factory, maybe you should ask them if they want it layered or just the flavors. You would have to do the complex option #2 as said above if they want it the same, otherwise try baking a small red velvet cake and cumble it into the cheesecake batter and cook. Maybe that would work?
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post #9 of 9
So one question... If I follow pinkfluffycupcakes simple suggestion. Is the Red Velvet cake going to get soggy? I would make it tonight and serve tomorrow. Suggestions appreciated. Kati
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