As soon as I saw this recipe, I knew it would be a winner on a hot day.
These little balls of heaven are not only delicious and very moreish they are so easy to make.
Red Velvet cupcakes have become legendary over the years. The original cake has been around since the Victorian era.
There’s something so decadent about velvet cupcakes as many of us associate it with New York City’s famous Waldorf-Astoria Hotel, they also featured on movies such as Steel Magnolias and long running TV series “Sex and the City.”
For this recipe Red Velvet Cupcakes are combined with a winning summer dessert: cheesecake.
And although it requires you to bake a boxed red velvet cake mix, you can also buy one, turning this recipe into a no bake one.
It’s so simple and is bound to be a hit at any July 4th party, just make sure you grab one for yourself before you put them out for everyone else.
1 box red velvet cake mix, plus ingredients called for on box
2 (8-oz.) blocks cream cheese, softened
1/2 cup powdered sugar
3 tbsp. heavy cream
1 tsp pure vanilla extract
1. Preheat oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners. Prepare red velvet cake batter according to box directions and divide batter among the liners. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. After they’ve cooled break four of the them into small crumbs. Save the rest for another use.
2. In a large bowl beat cream cheese and powdered sugar until light and fluffy. Add heavy cream and vanilla and beat until stiff peaks form.
3. Line a large baking sheet with parchment. Using a small cookie scoop, scoop cream cheese mixture into balls and place on prepared baking sheet. Transfer to the freezer to chill for 1-2 hours.
4. Roll balls in red velvet cake crumbs until fully coated, then return to prepared baking sheet. Refrigerate until ready to serve.
Watch how easy it is to make this delicious dessert in the clip below and don’t forget to share it with your friends and family.