How to make a creamy cheesecake and a moist red velvet layered cupcake. A fun and festive 2 in 1 holiday treat!Subscribe For New Episodes: http://bit.ly/17EhuJfIngredients:-Cheesecake-8 oz room temperature cream cheese1/4 c sugar1/2 tb unbleached flour1 ts pure vanilla extract1 room temperature egg-Red Velvet-1/3 c neutral oil1/2 c + 2 tb sugar1/4 c sour cream/buttermilk1/2 ts baking soda1/2 ts fine salt1 room temperature egg1/2 tb + 1/2 ts red color1 ts pure vanilla extract1/4 ts apple cider vinegar1 c + 1 tb unbleached flour1/2 tb unsweetened cocoa-Cream Cheese Frosting-8 oz soft cream cheese1-2 c *sifted* confectioners sugar1 ts pure vanilla1 tb room temperature heavy cream ts fine saltInstructionsIn the first bowl, make the cheesecake layer by mixing the cream cheese and sugar together.Add the vanilla, egg, and flour.Next, make the red velvet layer. In a medium bowl, whisk the oil and sugar together.Combine the dairy with the baking soda and salt.Mix in the egg and dairy mixture.Add the vanilla, vinegar, and finally your color.To this bowl, slowly add the flour and cocoa in batches. Do not over mix.In a lined cupcake tin, scoop in the bottom layer of cheesecake followed by a top layer of red velvet cake. Make sure to add in more cheesecake than red velvet as the red velvet will rise but the cheesecake won'tBake at 350 for 16-19 minutes.Cool completely and frost.To make the frosting, break up the cream cheese and sift in the powdered/confectioners sugar. Add in the vanilla, heavy cream, and salt. Whip until light and fluffy..You can also find me on:Facebook: http://on.fb.me/1ecwMoaDaily on Instagram: @ASquishyMonsterMusic by Dj GrumbleABOUT THE SQUISHY MONSTERStep by step fun and instructional cooking videos that are short and to the point. Here, you'll find everything from cupcakes to traditional Korean food and everything in between. Everything is from scratch, and I'm always here to help!#RedVelvet #RedVelvetCheesecake
