I hate red velvet. I absolutely hate it. I also hate cream cheese frosting, which is paired with red velvet 98% of the time.
And yet...
I'm making a post about red velvet cupcakes and cream cheese frosting?? How can this be?
And yet...
I'm making a post about red velvet cupcakes and cream cheese frosting?? How can this be?
My brother's birthday was this week, and this was what he wanted. Ice cream filled red velvet cupcakes with cream cheese frosting. Blech.
But! Making these taught me an important lesson in baking. Just because you don't like to eat something yourself doesn't mean you can't make it taste good. Someone should be able to like it. Somewhere. Not me. Definitely not me.
But! Making these taught me an important lesson in baking. Just because you don't like to eat something yourself doesn't mean you can't make it taste good. Someone should be able to like it. Somewhere. Not me. Definitely not me.
The Ingredients
For the cake:
For the frosting:
- 1 box red velvet cake mix
- 3 eggs
- 1 cup water
- 1/3 cup vegetable oil (box directions may vary this amount)
For the frosting:
- 1 package cream cheese (softened)
- 2 sticks butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 pint vanilla ice cream (optional)
The Recipe
Okay so I kind of broke one of my biggest rules to make this recipe. I used a boxed mix. I would like to apologize from the bottom of my heart. BUT I don't really like red velvet that much and to make it I would've had to buy some sort of flavoring that would have just gone to waste and this was a lot easier. So I'm basically telling you the first step of this recipe is to follow the directions on a box of red velvet mix. If you want a from-scratch recipe, some good ones are here is a really great recipe.
However, if you want to fill your cupcakes with ice cream, it is important that after you remove them from the oven you refrigerate them for about 15 minutes. Let them cool in the pan for about five minutes and then remove the cupcakes from the pan, store on a plate or tray and refrigerate.
My secret addition to these cupcakes is the frosting. This frosting is rich and creamy and the perfect contrast to the deep flavor of the red velvet. Once the butter and cream cheese is softened, place them in an electric mixer, slowly increasing speed as the ingredients combine. Add in the teaspoon of vanilla, continuing to mix on a high speed. Once the combination has turned light and fluffy, stop the mixer and scrape the edges so it is all near the bottom of the bowl. Pour in the powdered sugar, adding more to taste, and slowly SLOWLY SLOWLY increase speeds on the mixer as it incorporates. When it's done, the frosting will be creamy and smooth.
However, if you want to fill your cupcakes with ice cream, it is important that after you remove them from the oven you refrigerate them for about 15 minutes. Let them cool in the pan for about five minutes and then remove the cupcakes from the pan, store on a plate or tray and refrigerate.
My secret addition to these cupcakes is the frosting. This frosting is rich and creamy and the perfect contrast to the deep flavor of the red velvet. Once the butter and cream cheese is softened, place them in an electric mixer, slowly increasing speed as the ingredients combine. Add in the teaspoon of vanilla, continuing to mix on a high speed. Once the combination has turned light and fluffy, stop the mixer and scrape the edges so it is all near the bottom of the bowl. Pour in the powdered sugar, adding more to taste, and slowly SLOWLY SLOWLY increase speeds on the mixer as it incorporates. When it's done, the frosting will be creamy and smooth.
The Decoration
Once your cupcakes are cool, cut each one in half vertically and spread on a small amount of vanilla ice cream, the same way you would butter on toast. Except it's super sugary butter and super sugary toast. Smoosh the cupcake halves together and then frost them quickly so they'll stick. I am a firm believer that the proper way to frost a cupcake is with a giant glob of frosting swirled around on top with a spoon. It's easy, it distributes the frosting evenly, and creates a perfect frosting to cupcake ratio for every cupcake. This cream cheese frosting works well to keep the cupcake halves together as well.
I recommend completing this whole process three or four cupcakes at a time, as the ice cream will melt into the cupcakes and make a creamy mess the longer it takes. Once complete, refrigerate the cupcakes for at least ten minutes before serving. Even though they have ice cream in them, I would avoid putting them in the freezer as it takes away a lot of the flavor.
I recommend completing this whole process three or four cupcakes at a time, as the ice cream will melt into the cupcakes and make a creamy mess the longer it takes. Once complete, refrigerate the cupcakes for at least ten minutes before serving. Even though they have ice cream in them, I would avoid putting them in the freezer as it takes away a lot of the flavor.
There you go! Red Velvet Ice Cream Cupcakes with Cream Cheese Frosting. Links to check me out on Tumblr, Instagram, and Twitter are to the right and I would love it if you left any comments/questions below. Thanks for reading!