Red Velvet Cheesecake Cupcake – Starring Rolls Cafe

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2 1/2 cups All-Purpose Flour
1 1/2 cups Sugar
2 tablespoons Cocoa Powder
1 pinch Salt
2 eggs
1/2 cup Oil
1 cup Butter Milk
2 ounces Red Food Coloring
1 teaspoon Vanilla Extract

Preparation:
Place all dry ingredients in bowl. Blend eggs and oil and add to dry ingredients. Mix until smooth. Add buttermilk. Pour into lined muffin pan and bake at 350*F. for 30 min or until done.

Cheesecake Frosting
2 pounds cream cheese
1 1/2 cups sugar
1 tablespoon lemon juice
1/2 tablespoon vanilla extract
1/4 cup cornstarch
1 cup egg whites

Preparation:
Preheat oven to 320°F.

In a mixing bowl, add cream cheese, sugar, lemon juice, and vanilla extract. Add cornstarch, eggs, Cream together for 3 minutes.

Fill in molds or rings and bake in a water bath for 45 minutes or until firm.

Assembly:
Make Cheese cake batter. After the cheese cake is baked and cooled add into mixing bowl and cream. Pipe on to red velvet cup cakes and roll in Heath bar crunch.

Chef’s Note: The mound of cheesecake is surrounded by white frosting. The whole thing is drizzled with chocolate and covered in Heath bar crunch.