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RED VELVET COOKIE CUPS

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Sometimes I do crazy, impulsive things… like spending $25 on one jar of sprinkles. Seriously!!

I get this vision in my head of what I want something to look like, and I obsess over it until I can make it happen. In this case, the vision involved very specific turquoise and red sprinkles that I needed for these Red Velvet Cookie Cups.

I knew I could order them online (which is what I eventually ended up doing), but I swear I had seen them at Homesense for like $7. This was months ago, mind you, and I didn’t buy them at the time because I almost never do red or Valentine’s themed desserts. For some reason this year though, I’m all over it. At that time, I instead bought 4 other packs of sprinkles I have yet to use.

Before sucking it up and ordering online, I checked multiple Homesense locations in hopes that I might stumble up them. I don’t know what I was thinking, really. It had been months since I saw them there, but I thought I was miraculously going to find one jar of the exact color I would need.

My efforts were fruitless, but I was stubborn and determined, so I shelled out the $16 Canadian, plus tax and shipping, which ended up being almost $25. For one pack of sprinkles that I’ll probably use one time. In hindsight, I should have bought the smallest jar instead of the 8oz one.

Oh well! I don’t regret my decision, I just wish I had gotten them when I saw them at Homesense. You can bet I’ll be checking for them every time I’m there!


INGREDIENTS

  • Red Velvet Cookie Cups:
  • 1 cup + 2Tbsp all-purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 Tbsp red color gel
  • Cheesecake Filling:
  • 1/2 cup heavy whipping cream cold
  • 4 oz cream cheese softened
  • 1/4 cup granulated sugar
  • heart sprinkles
  • Cherry On Top sprinkle medley
  • US Customary - Metric

INSTRUCTIONS
Red Velvet Cookie Cups:
Preheat oven to 350°F. Spray a regular sized cupcake tin with cooking spray.

Whisk together flour, baking soda, cinnamon, and salt, set aside.

Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add egg and vanilla. Beat until combined. Add in red color gel and beat until combined.

Add flour mixture and mix until just combined.
Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, do not flatten.
Bake for 12-14 mins or until mostly set.

Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well.* Cool in pans for 10 mins, then twist out and place on wire rack to cool completely.

Cheesecake Filling:
Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
In a separate bowl, beat cream cheese and sugar until smooth.
Fold cream cheese mixture into whipped cream. Pipe into cooled cookie cups and top with sprinkles. Refrigerate until set (approx. 2 hours).

Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.
NOTES
* If cookie cups seem very underdone still, just pop them back in the oven for a minute or two

thanks done share recipes to : https://livforcake.com/red-velvet-cookie-cups/
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