Red Velvet Cupcake Cookie with Cream Cheese Frosting
RecipeTin Eats
RecipeTin Eats
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Ingredients

  • 20 min
  • 15 min
  • 35 min
  • 20 - 24 Ingredients Cookies
  • ½ cup unsalted butter, softened (110g / 3¾ oz) 1 tsp vanilla bean paste (or extract/essence) 1 cup caster sugar (220g / 7¾ oz) 2 eggs, at room temperature ¼ cup sour cream or plain yogurt (full fat) 2 tbsp cocoa powder ¾ tbsp red food colouring 2 cups plain white flour (250g / 9 oz) 1 tsp baking powder Cream Cheese Frosting 6 tbsp unsalted butter, softened (75g / 2½ oz) 5oz / 150g cream cheese, softened 1 tsp vanilla bean paste (or extract/essence) 2¼ cups powdered (icing) sugar (225g / 7½ oz) Decoration Red sprinkles (optional) Instructions Cookies Preheat oven to 180C/350F. Line two cookie sheets with baking (parchment) paper. I streak the tray with a bit of butter to make the paper stay in place. Use a mixer or handheld beater to cream the butter, vanilla extract and sugar until light and fluffy - around 3 minutes on high. Add the eggs, sour cream, cocoa powder and red food colour and mix until combined. Add the flour and baking powder and mix until just combined. Drop heaped tablespoons of batter onto the baking tray, spacing them out around 1 inch / 2.5cm from each other and the edge of the tray. Bake for 8 to 10 minutes until the top springs back when touched. Allow to cool for 5 minutes on the tray before transferring to a wire rack. Top with cream cheese frosting and red sprinkles, if using. Cream Cheese Frosting Beat the ingredients together until fluffy and smooth - around 5 minutes on high. Notes 1. Storage - because the frosting has cream cheese and butter in it, I store these in an airtight container in the fridge. But they must be brought back to room temperature before serving!2. Recipe slightly adapted from Frosted Red Velvet Cakes by My Name Is Yeh. 3.2.2925

Instructions

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