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Home » Dessert Recipes » Cupcake Recipes » Red Velvet Cheesecake Cupcakes

Red Velvet Cheesecake Cupcakes

September 8, 2012 by Angela Roberts 22 Comments

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Red Velvet Cheesecake Cupcakes
Red Velvet Cheesecake Cupcakes by Angela Roberts

Someone asked me yesterday if there was any food I didn’t eat. “Not too many, I’ll eat almost anything.” I replied. I did turn down chicken hearts a few weeks ago, but what most gets a reaction for me are food combinations.

A dish could contain two ingredients I like separately,  but I can’t eat them together. I once was served a chocolate cake with dates in the middle and it was a no go for me. I can’t eat pineapple on pizza and I can’t eat onions with any fish ever.   Where do these feelings come from?

Several places.   Association with good or bad memories. Association with People. Association with food culture of the family. Strength of the ingredient’s taste, flavor, smell, texture. All of these combine to give us our “food story.”

Food smells and textures are programmed into our memory and can result in intense sensory reactions, good or bad. The psychology of food aversions is fascinating,  because the center of the brain that records smell can make the wrong associations.

Food can be associated with an event.  Perhaps you received  bad news when you  were eating a cinnamon roll and now you can’t stand cinnamon and you don’t know why. Smelling cinnamon or even thinking about cinnamon can make you feel badly.

Another important component in food memories is  the context in which it was eaten. Whom you ate your food with creates an experience that lodges into the pain/pleasure center, and often chefs become chefs because of happy food memories. Of course, that can work in the opposite way, too, which is why some people might not be very food centered.

I don’t relate easily to people that can take or leave food, or don’t cook, because my happiness as a child revolved around food. Moving from school to school, house to house, parent to parent, the only time I felt secure was at the dinner table or at a restaurant as my family protected those memories.

Vanilla is Sexy

There is one flavor that is universally adored for its intoxicating fragrance. Vanilla. Part of the  lore of vanilla is its association with romance and its supposed properties as an aphrodisiac. Women used to dab it behind their ears and on their wrists. Men put vanilla beans in their hats to enhance their sexual performance. In fact, many perfume companies use vanilla because they know it makes people feel amorous.

Try this. Go into the cabinet and take a good long whiff of vanilla. It’s earthy, sweet, sultry and hits the pleasure center. It makes you want to order dessert and get romantic at the same time. The next time company comes, simmer a pot of water with vanilla and cinnamon and orange zest. It’s very inviting.

Red Velvet Cheesecake Cupcakes

Heilala Vanilla

I was sent a very high quality Heilala vanilla paste from New Zealand. Heilala vanilla began as a project to aid the Vava u Islands in the kingdom of Tonga, which was  hit by a cyclone in 2002. It is grown is organic soil, hand pollinated and dried under the Pacific sun before heading to Tauranga, for processing.  I am now a vanilla paste convert. While vanilla beans are wonderful, there is no scraping, no drying out, and the flavor is absolutely incredible. You can make these with vanilla extract, or vanilla beans, but if you can, try vanilla paste, I highly recommend it.

The first thing I used it for was this espresso frosting. The combination of espresso and vanilla was so good, I made it again a few days later.Black Bottom Cupcakes

I combined two recipes from the Loveless Cafe Dessert cookbook, which never lets me down.

In today’s recipe,  I combined two big childhood favorites, red velvet  and vanilla cheesecake. Not only do the flavors marry well, the red and white are just too pretty. The original idea came from black bottom cupcakes. I used the red velvet cake recipe from here  (half for 12 cupcakes) instead of my black bottom cupcakes.

These are the perfect cupcake to take to a party, because you don’t have to worry about  frosting getting messed up, which has happened to me just about every time I try to transport cupcakes. These are a little easier to navigate and don’t require a fork. And, they are pretty!

Deliciously, red velvet. You know I love red velvet as I devoted a whole board in Pinterest to it. You’ll love it.

Make these red velvet cheesecake cupcakes and do use good vanilla.

For this recipe, you need the red velvet cake batter. Use your own or just half this red velvet cake recipe here.


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Filed Under: Cupcake Recipes, Dessert Recipes, Red Velvet Recipes Tagged With: cocoa, cream cheese, eggs, flour, red food coloring, red velvet, vanilla paste

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Comments

  1. Deb says

    January 15, 2014 at 9:48 pm

    I had to stop by and tell you I was so glad you shared this recipe at our #ShineaSpotlightSaturday Linky Party. These look so easy to make and the story behind them is wonderful. Be sure to stop by this Saturday and share another great post! –Deb at DialMforMoms.com

    Reply
  2. D Mayo Johnson says

    September 14, 2012 at 12:16 pm

    I can’t eat chicken and cheese together (like chicken alfredo or chicken pizza) or chicken w/any type of tomato based product (ketchup, marinara, spaghetti sauce). Separately – these items are fine, but togehter…ICK! I’m sick thinking about it!

    Reply
    • angela@spinachtiger says

      September 15, 2012 at 7:58 am

      That makes me think if ham in macaroni and cheese. I get sick thinking about it. Funny, how strong our reactions can be with just the thought of certain foods. I don’t do chicken pizza either and I don’t like any kind of chicken in pasta.

      Reply
  3. Lorraine @ Not Quite Nigella says

    September 13, 2012 at 8:17 pm

    Ooh I have some of that vanilla bean paste and it’s wonderful! Interesting to read about your no-go food combos too Angela! I find it hard to relate to people that don’t care about food. It’s something to look forward to every day. Although I did marry one (but it’s my life’s work to convert him 😉 ).

    Reply
  4. Rochelle says

    September 13, 2012 at 12:28 am

    These look delectable! I see vanilla in the cream cheese but not in the recipe, how much goes in? Really looking forward to making these…and eating them

    Reply
    • angela says

      September 13, 2012 at 10:14 am

      Thanks for pointing that out. I left it off. 1 teaspoon of vanilla paste. I fixed recipe.

      Reply
  5. Sylvie @ Gourmande in the Kitchen says

    September 12, 2012 at 3:44 am

    Well I guess I’ll be rubbing some vanilla behind my ears now!

    Reply
  6. Kiki D. says

    September 11, 2012 at 9:12 am

    oohh dear.. look scrumptous!

    Reply
  7. Teresa, foodonfifth.com says

    September 10, 2012 at 6:35 pm

    Angela, you have me yearning for one of your very vanilla cupcakes. I have a love of vanilla and have all sorts from various countries. I am also brewing my own in my closet which should be ready to decant very soon. Vanilla scent makes me happy, makes me feel safe and cozy and homey. Thanks for this very lovely post.

    Reply
  8. sippitysup says

    September 10, 2012 at 12:30 pm

    Chocolate and dates deserves a second look. But pineapple and pizza. No. No thank you. GREG

    Reply
  9. Evelyne@cheapethniceatz says

    September 10, 2012 at 11:54 am

    Vanilla paste? That is really cool. Great concepts you bring up too, got to read that link of food aversions. Red velvet is a fave, these cupcakes look delicious.

    Reply
  10. Doug Roberts says

    September 10, 2012 at 11:42 am

    As the official Spinach Tiger taste tester, I can say these were quite yummy!

    Reply
  11. Lora says

    September 8, 2012 at 4:08 pm

    No fruit in my salad or on my pizza either! I love vanilla paste and often have to stop myself from substituting it for extract. These red velvet cheesecake cupcakes are gorgeous!

    Reply
  12. Jen @ Savory Simple says

    September 8, 2012 at 3:19 pm

    Mmmm vanilla is definitely one of my favorite fragrances. These cupcakes are beautiful!

    Reply
  13. Rosa says

    September 8, 2012 at 11:53 am

    I love chocolate and gruits, but I could not eat them together (unless with pears)… Taste is something really special. A great post.

    Those cupcakes look so tempting!

    Cheers,

    Rosa

    Reply

Trackbacks

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    March 30, 2018 at 10:50 pm

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  2. Black Bottom Cupcakes - Spinach Tiger says:
    February 11, 2018 at 1:36 pm

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  3. Best Sugar Free Red Velvet Cupcakes, Grain Free, Low Carb, Keto says:
    March 15, 2017 at 9:02 am

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  6. Black Bottom Cupcakes from Pastry Chef, Alisa Huntsman says:
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  7. Easy Dessert Recipes for Valentine's Day | Dial M for Moms says:
    January 25, 2014 at 4:34 pm

    […] 6. Easy Red Velvet Cheesecake Cupcakes from Angela at Spinach Tiger – Here is where the colors of Valentine’s Day hit the mark – the Red Velvet mark, that is. Rich, decadent and so very delicious. One might not be enough for the love (or loves) of your life. […]

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