Happy 4th of July Red Velvet Cream Cheese Blueberry Cupcake { She's Got Flavor.com } (311 hits)
Oh. yes.... yess... once again the beautiful and sensational cook Utokia puts down another 'slamming' dessert recipe. I have been a "BIG" fan of hers for months....
Janelle has promised to make this for our guest during our 4th of July cook-out. I suggest very strongly that "Connect Platform" members check-out he site and throw down on her wonderful recipes!
HAPPY 4TH OF JULY! The 4th of July is a time to celebrate the Independence of these great United States of America and what better way to celebrate than with a special sweet treat. These Red Velvet Cream Cheese Blueberry Cupcakes take celebration to the next level of happy!! I love the beautiful blue color of Reynolds® StayBrite® baking cups because they hold their color keeping up my red, white and blue 4th of July momentum! Had a ball making them, eating them and happy to share them! From my family to yours, happy 4th of July, hope you ENJOY!
OH YEAH BABY!
RED VELVET CREAM CHEESE BLUEBERRY CUPCAKE
INGREDIENTS FOR RED VELVET CAKE BATTER: 1 store bought red velvet cake box + ingredients as directed on back of box 1-2 tsp. red food coloring INGREDIENTS FOR CHEESECAKE: 2 8oz. packages of cream cheese (softened) ½ cup granulated sugar 2 tbsp. pure vanilla extract 2 eggs (beaten) INGREDIENTS FOR BLUEBERRY TOPPING: 1 10-12 oz bag of frozen blueberries (defrosted and drained) 2/3 cup granulated sugar ½ stick unsalted butter
READY, SET GO: 1.Pre-heat oven to 350 degrees 2.Line baking tin with Reynolds® StayBrite® baking cups 3.Prepare red velvet cake batter as directed on back of box + add red food coloring 4.Pour red velvet cake batter ¼ up the Reynolds® StayBrite® baking cups and set aside 5.To make the cream cheese mixture, in a bowl with a hand mixer on medium mix the cream cheese, granulated sugar, vanilla extract and eggs until smooth 6.Place a about 2 tbsp. of the cream cheese mixture in the center of the red velvet cake batter 7.With a tooth pick gently swirl the cream cheese mixture into the red velvet batter 8.Place cupcakes in the oven and cook for 18-22 minutes, when done remove from oven and allow to completely cool inside baking tin 9.While the cupcakes are baking make the blueberry topping by adding the drained blueberries, granulated sugar and unsalted butter to a medium sauce pan over high heat, stir and allow to come to a boil, once at a boil turn heat to low and allow to simmer for 5 minutes and then remove from heat and set aside to cool 10.Once cupcakes and blueberry topping are cooled, add blueberry topping to the top of the cupcakes and refrigerate for a minimum of 30 minutes 11.ENJOY and share the RED VELVET CREAM CHEESE & BLUEBERRY LOVE!
