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, and paired with green ribbon, they make a lovely gift.
The Runaway Spoon
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
Makes 16 cupcakes
8 ounces cream cheese, softened
1-1/3 cups sugar, divided
1 large egg
1 cup white chocolate morsels
1-1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder