Red Velvet Surprise Cupcakes

Last year, I posted a recipe for Peppermint Black Bottom Cupcakes, a nifty seasonal twist on a classic recipe and family favorite.  Well, as I started to think about Christmas treats for this season, I decided to take that classic recipe and try another twist – fun, rich, colorful red velvet.  Red Velvet Black Bottom is not a great name, so I call these surprise cupcakes because of the creamy white chocolate bits hidden in the center.  A delicious, prettily wrapped Christmas present.

Yes, you really do need the whole bottle of food coloring to get the vivid red, otherwise it will be a muddy, dull shade.  Be careful of a fresh manicure with the food coloring though, it is hard to get off.  And yes, these may turn your tongue a little crimson, but that’s half the fun.  Kids and adults alike love these festive treats, and they are a perfect make-ahead, portable party delight. Stored in an airtight container, they will last for days.  I can see these as a lovely gift, wrapped in cellophane, tied with a green ribbon.  The cupcakes are pretty enough to serve as decoration on their own.

Red Velvet Surprise Cupcakes

8 ounces cream cheese, softened

1 1/3 cups sugar, divided

1 large egg

1 cup white chocolate morsels

1 ½ cup flour

1 teaspoon baking soda

½ teaspoon salt

¼ cup unsweetened cocoa powder

1 cup water

1/3 cup vegetable oil

1 Tablespoon white vinegar

1 teaspoon vanilla extract

1 (1-ounce) bottle red food coloring

Preheat the oven to 350°. Line 16 muffin cups with paper liners.

Beat the cream cheese with an electric mixer until creamy and smooth. Gradually beat in 1/3 cup sugar until thoroughly combined. Add the egg and beat until smooth. Fold in the white chocolate morsels. Set aside

In a large bowl, combine the remaining 1 cup of sugar, the flour, baking soda, salt and cocoa powder. Make a well in the center of the dry ingredients. Stir together the water, oil, vinegar and vanilla and red food coloring in a measuring jug, then pour into the well. Stir just until the batter is mixed. Spoon the batter evenly between the 16 muffin cups, filling each half-full. Spoon a heaping Tablespoon of the cream cheese filling over the batter in the cups.

Bake for 25 – 30 minutes or until a tester inserted in the middle of a cake comes out clean and the cream cheese filling is set.  Cool for 5 minutes in the tins, then remove to cool completely on a wire rack.

Makes 16 cupcakes