I love cheesecake and I love cupcakes, so I thought hey why not put the two together, my friend Dorothy from Crazy for Crust, made some for 4th of July (Recipe Here)!
Since I made the Strawberry Cheesecake Cups, and they came out YUMMY and were the hit of the house, I decided I would try and make these. I also made the cheesecake batter pink because of Valentine's Day (you can leave it white if you want). The cake batter was supposed to be pink, but I made a mistake and put cocoa in the batter mix so my pink coloring turned the batter a deep dark red, but they were still delicious!
This will be a winner on your dessert table for a Valentine get together or for a Saturday night dessert! I used my egg and dairy free cupcake batter, and then just a simple cheesecake recipe!
1 1/2 cups whole wheat flour
1/2 tsp salt
1 cup light brown sugar
1/4 cup unsweetened cocoa
1 tsp baking soda
5 tbsp canola oil
1 tbsp vinegar
1 tsp vanilla
1 cup cold water
1 tsp of red flavoring
1/4 cup applesauce
2 - 8 oz cream cheese (room temp)
1/2 cup light brown sugar
1/2 tsp vanilla
Set oven to 350, for cupcakes makes 12-16~
In a bowl combine flour, salt, light brown sugar, cocoa powder and baking soda, set aside.
Mix oil, vinegar, vanilla and water. Add dry mix slowly. Mix well and then add red flavoring mix well. Fill your cupcake tins with 2 tbsp of batter.
Mix all ingredients together until well mixed! Add pink flavoring mix well. Then add 2tbsp on top of cake batter. Bake on 350 for about 18 minutes, cool on wire rack and then put in fridge for about an hour. You can top with cream cheese frosting or leave as is!
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