Made from Scratch,
Recipes,
Red Velvet Cookies,
Red Velvet Crinkles with Cream Cheese Filling
Red Velvet Crinkles with Cream Cheese Filling (Made from Scratch!)
10:50 AM
NOTE:
Dear Sellers of Red Velvet Crinkles on Instagram, Facebook, other online store media,
I wrote this blog post along with pictures I personally took and edited but some of you copied it without my permission and used it to advertise your product.
Honestly this makes me feel disappointed. I know this happens a lot online but hopefully, you would use the pictures of your own product because using mine or anyone else's is a way of deceiving your customers.
Face value doesn't add up to the taste.
Sincerely,
Lui Teves
P.S. When I get the time, I will re-upload the pictures with WATERMARK. I should have done this a long time ago.
---PLEASE CARRY ON READING---
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| Red Velvet Crinkles with Cream Cheese Filling (c) An Lui Teves |
Introduction
So you've stumbled upon this blog to find a Recipe for Red
Velvet Crinkles with Cream Cheese Filling made from scratch! Well, you've come
to the right place. I will try to make this as simple as possible so I can help
those of you who want to try this recipe out.
Red Velvet Crinkles originally came from their predecessor, the Red Velvet Cake which originated in World War II where food was rationed that baker’s had the brilliant idea of adding boiled beet root juices to enhance the color of their cake.
Red Velvet Crinkles originally came from their predecessor, the Red Velvet Cake which originated in World War II where food was rationed that baker’s had the brilliant idea of adding boiled beet root juices to enhance the color of their cake.
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| Red Velvet Crinkles with Cream Cheese Filling (c) An Lui Teves |
How is Red Velvet Supposed to Taste Like?
For many people, it’s quite different. There are no specific
standards set on how it is supposed to taste like. But upon doing further research
I have arrived at a least common denominator—and that is—it should be a perfect
blend of vanilla, buttermilk and just a hint of cocoa.
Disclaimer
I haven't gone to Culinary School (yet) because I still
couldn't afford the tuition fee. However with several years of experience and
thorough research, I think I have learned a lot especially from my father who
used to bake pastries when he was younger.
Finally, just be confident. Try to make baking something and
mastering it as part of your goal this year! OKAY LET'S DO THIS!
THINGS YOU WILL NEED: (By things, I mean actual stuff)
1. Stand Mixer/ Hand Mixer (I suggest investing in a hand
mixer because it will come a long way when you still couldn't afford to buy the
stand mixers.)
2. Whisker
3. Mixing Bowl
4. Measuring Spoons
5. Measuring Cups
6. Rubber Spatula
7. Digital Timer (Your phone works perfectly okay!)
INGREDIENTS for RED VELVET CRINKLES
3 cups of All-purpose flour
¼ cup Unsweetened Cocoa Powder
2 teaspoons of Baking Powder
¼ teaspoon of Baking Soda (Sodium Bicarbonate)
¾ teaspoon salt (Measuring Spoon: ½ + ¼ )
1 1/3 cups granulated White Sugar
¾ cup unsalted Butter (Softened, not melted)
3 large eggs
1 tablespoon milk or buttermilk
1 ½ teaspoon Vanilla
2 teaspoon Vinegar
3 to 5 tablespoons Red Food Coloring (Depending on how red
you want it to be)
1 cup powdered sugar (also known as Confectioner’s Sugar/
Icing Sugar)
INGREDIENTS FOR CREAM CHEESE FILLING
1 box 8oz Cream Cheese
3 cups powdered sugar
2 teaspoons Vanilla
Procedure for Red Velvet Crinkles
- In a large mixing bowl, add all dry ingredients (Flour, Cocoa Powder, Baking Powder, Baking Soda and Salt). Then whisk them together for a minute then set aside.
- Get your mixer, put it on low and whip the butter and granulated white sugar until the color becomes pale and the consistency is fluffy.
- Once butter mixture turns into expected consistency, slowly add 1 egg at a time. They must be completely blended before you add another. Afterwards, slowly add in the milk, vanilla, vinegar and the red food coloring.
- With the mixer still at low speed, add the dry ingredients little by little and mix until everything is now well combined.
- Cover the soft dough with Saran/Cling Wrap and put it in the refrigerator for 2 to 4 hours.
Procedure for Cream Cheese Filling
- Chop the cream cheese in small cubes and load into your mixing bowl. Start whipping it on low.
- Add the vanilla. Then slowly add the confectioner’s sugar cup by cup. Make sure it is sifted to prevent lumps.
- Place this mixture in a plastic storage container and pop in the refrigerator until ready to use.
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| See how red the dough is! © An Lui Teves |
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| Here are the small Red Velvet Balls © An Lui Teves |
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| Now it's time to roll them in powdered sugar. © An Lui Teves |
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| Tadah! As simple as that. © An Lui Teves |
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| A little press and now they're ready to bake in the oven! © An Lui Teves |
Cooking Instructions
- Preheat the oven at 350’F
- While your oven is heating up, get a 12 x 9 flat pan or whatever fits your oven and line it with Parchment paper or Wax Paper then generously apply with nonstick spray all over the lined paper.
- Grab a tablespoon and scoop out dough. Then form a ball using your palms. Roll this on your prepared confectioner’s sugar. Then press a little to slightly flatten then line in the pan.
- Place this in the oven for about 9 minutes if you want soft crinkles. Leave it for more than 10 minutes and it will harden like bizcocho.
- Take out from the oven and let it cool for 5 minutes before removing from the tray.
- Once it’s cool, just pipe in your prepared cream cheese filling and or spread it using a butter knife and then just simply sandwich with another crinkles.
- CONGRATULATIONS! You made it this far, now go and place those sandwiches in a container with cover and put it in the fridge and enjoy it cold with milk.
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| Here's what they look like after baking. © An Lui Teves |
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| Perfectly Crinkled! You should achieve something that looks like this. © An Lui Teves |
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| Serve it or eat it, either way, you will be satisfied. © An Lui Teves |
Helpful Tips
- If you own a hand mixer that has a weak power, there’s a huge chance that upon combining the dry ingredients and wet ingredients together, the machine would overheat. At this point, simply use a rubber spatula and mix them little by little until everything is well combined.
- I suggest not to freeze with its cling wrap on because the moisture could seep through the bowl and once you take it out, it becomes watery and that completely destroys the dough. If you have to freeze it, make sure your container is extra tight and wouldn’t allow a dead space for moisture to fill in.
- If you want to double the recipe use this site: Kitchen Calculator
- I no longer add butter to my cream cheese filling because I’ve noticed that if I do, the filling melts and it’s just not as good as I expect it to be. However please do not let that stop you. It’s my personal preference. You can have yours. Try other recipe's for Cream Cheese Filling.
- Parchment paper is better than wax paper hands down. The parchment paper doesn’t really stick to the crinkles and I can reuse it for several batches.
- Always keep a digital timer or your phone (perhaps) to time the crinkles exactly as it should be.
Do not however add either of the following or else!
Ø
Too much egg
= The baked crinkles would taste like cake L
Ø
Too much flour = It hardens and is basically
starchy that it won’t taste as good.
Ø
Too much sugar = the crinkles would become
soggy, look melted and it wouldn’t crinkle as it should be.
I WILL BE UPDATING THIS PAGE WITH MORE PICTURES REAL SOON!
-Lui
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| Yummy Red Velvet Crinkles with Cream Cheese Filling! © An Lui Teves |
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| © An Lui Teves |
217 comments
can i use oil instead of butter? kindly let me know. i plan on baking these :)
ReplyDeleteHi, I suggest that you use margarine instead of oil as changing an ingredient would tend to alter the ratio for the entire recipe. Margarine is also way cheaper and tastes similar. I use Buttercup Fresh Premium Margarine (Magnolia) as it is cheaper than Star Margarine & other butters in the Philippines.
Deletehi ms lui :) if i use margarine rich tasting magnolia will i reduce the amount of salt? because last time my crinkles taste a little bit of salty and i dont know why :Dthank you!
Deletea little suggestion. You should also add up to the instuction the sifting of cocoa powder, flour, B. Powder, B. Soda, and confectioner's sugar. Newbie bakers might not know the rule. :))
ReplyDeleteHi Anne,
DeleteThank you for your contribution. This surely helps!
Hi! How many red velvet crinkles have you made in this recipe?
ReplyDeleteGood Question! I was able to yield nearly 120 individual crinkles and about 60 red velvet crinkle sandwiches. =) These crinkles taste good even without the cream cheese filling.
DeleteAlso, it depends upon the size of the ball you would form. If you want a bigger crinkles , then you have to make a bigger ball... thus, you would get fewer but larger crinkles. Hope that helps!
DeleteWhat brand of cocoa do you use?
ReplyDeleteHi there, I often use Bensdorp and or Hershey's Unsweetened cocoa as they smell and taste terrific. One suggestion though, if you are on a budget, buy mid-range, good quality cocoa powder but do not buy the cheapest as they have an nasty after taste and bad smell.
Deletehi, thanks for sharing your recipe...i would just like to ask, what if i do not have buttermilk in liquid form, can i use the powdered one... thanks!
ReplyDeleteYes of course! I use powder buttermilk. =) You can also use milk. Whatever is available.
Deletewhat is the ratio of buttermilk:water? or its just one tsp of powdered buttermilk? thank you :)
DeleteJust 1 tablespoon of buttermilk powder. I did try to add water before, and the result was a disaster.
DeleteWas it moist? I want mine to be really moist and soft.
ReplyDeleteHi Reena! We can agree on that. I love moist and soft crinkles. It was moist and also soft. It was just the perfect crinkles. If you don't want it to go very hard and dry, do not go beyond 9 minutes of baking using this recipe. :)
DeleteHi I suggest you to put some watermark (name or symbols ) on your pictures for they cant copy your pics
ReplyDeleteI'll try to make this recipe , cant wait to get started!! Thanks for your recipe
You're welcome! :) and will definitely do that.
DeleteHi! What if I don't have an oven? Can I use a toaster or a microwave? I wanna try this recipe :(
ReplyDeleteCrinkles are kind of a sensitive treat, so don't microwave them. I don't think you'll get them to crinkle as well.
DeleteWell you can use your oven toaster assuming it has temperature gauge because the temperature and time is fairly significant on how your crinkles will turn out. Don't let not having an oven hinder you.
However, if you do plan to make big batches in the future, investing in even a moderate sized oven won't really hurt. Imagine all the dishes you can make. :) Mmmmm Lasagna.... <3
Let me know if it works!
hi! is it necessary to refrigerate the dough or could it be baked right away? thank you!
ReplyDeleteHey bb, well should always refrigerate it for an hour or so so it stiffens the dough and would be easier to mold. I tried to bake crinkles after I made the dough and it was an utter waste because the red dough keeps sticking on my fingers. :(
DeleteAlso, after you refrigerate it, always work with dry hands!
Can I use this recipe for CHOCOLATE crinkles? What will I alter aside from not putting red food coloring? Thank you! :))
ReplyDeleteHi there, the recipe for chocolate crinkles is entirely different. So I suggest that you look up the recipe for it on Recipe.com or Google and try to replicate it.
DeleteMaybe one of these days, I could blog how to make Moist Chocolate Crinkles. But that would have to come later. :)
Hi po thanks for the recipe! Nagustuhan ng mga friends ko. :) Ask lang po sana, yung sa cream cheese filling medyo runny paano po pwedeng remedy?
ReplyDeleteDid you use the recipe I posted or another one? Most recipes require butter but I refrain from using it as it melts quickly. I suggest you reduce the Vanilla to 1 tablespoon instead of 2, or use powder instead. I hope that helps. Let me know when it does! :)
Deletehi, where can i buy parchment paper? and if i dont have non-stick spray what alternative i can use?
ReplyDeleteAn alternative to parchment paper is wax paper. Wax paper is commonly found in groceries. If you don't have one or don't want to spend on one, you can use Teflon coated pan (although Teflon makes your baked goodies burn faster because it is black). If not, a Pyrex glass or ceramic pan is suitable.
DeleteNon-stick spray is basically just oil in a canned form. You can use a small amount of cooking oil, butter or margarine and wipe it with a brush on top of the wax paper or pan.
Hi Ms. Lui! I really love your blog about red velvet. But My question is, how that the cream cheese filling looks like in a sandwich? I really appreciate your answer. May God Bless you ��
ReplyDeleteThank you so much for your lovely comment.
DeleteI'm not sure what you mean by your question but I'm guessing you are asking how the filling should look like once you add it on the crinkles. Well you should add a 1 peso sized amount of cream cheese filling or more if you like. The consistency is thick, more like Star Margarine or Nutella.
Let me know if I answered your question.
hi! how much did it cost you for this recipe? also, if you are to sell this, how much is the costing per sandwich?
ReplyDeleteI bought all my ingredients in bulk so I spent about 1,000 to 1,500 pesos. However, if you divide the recipe to a certain portion like one from above, I guess it's about 350 pesos or lesser. The cost per sandwich ideally is 10 pesos.
DeleteIt just really depends upon you because you have to also count the price of LPG or electricity during the baking process.
I also live in Visayas in a very silent town, so I guess prices here are way cheaper than bigger cities. =)
Let me know what you think.
To get the price per portion calculate the total cost and divide it to the portion number. Example php350 / 60 portions = 5.83 per serving
DeleteHi! Can i put the filling in freezer?
ReplyDeleteYes you may put the filling in the freezer to extend its lifespan up to 6 months.
DeleteHi. May I ask what brand of food coloring you used? Thanks.
ReplyDeleteI used McCormik Red Food Coloring in liquid form. I have also tried using cheaper food coloring, but the color just didn't come out as red as those from McCormik.
DeleteGood evening!! I'm also from the Philippines. May I know the brand name of each of the ingredients that you used in your recipe? I'm scared that I might fail to do the crinkles. Or if you don't want to type, you may just take a picture of all the ingredients that can be bought in the Philippines. :) Thank you so much!! I will really appreciate your effort :) Forgive my grammar, hehe thank you po!! :))
ReplyDeleteDon't worry about your grammar. I can understand you just fine. :)
DeleteAnyway, let's begin!
1. All-Purpose Flour - Repackaged Generic Brand (Use All-purpose flour, not Class A, B or C)
2. Unsweetened Cocoa Powder - Either Bensdorp or Hershey's
3. Baking Powder - Calumet Double Acting Baking Powder
4. Baking Soda - Generic or Arm and Hammer
5. Salt - McCormik Iodized Salt
6. White Sugar - Repackaged Generic Brand
7. Butter - Magnolia Buttercup Rich-tasting Margarine
8. Buttermilk - Repackaged Generic Brand
9. Vanilla - McCormik Vanilla
10. Vinegar - Silver Swan White Vinegar
11. Red Food Coloring - McCormik Red Food Coloring
12. Confectioner's Sugar - Penco or Peotraco
13. Cream Cheese - American Heritage Pasteurized Cream Cheese
Hello! May I ask the measurement of buttermilk powder you use? I bought it repacked... I don't know how to use the powder...
DeleteThank you po pala for answering the comments ng maayos and helpful. Kasi habang binabasa ko po yung mga reply niyo po sa mga questions and comments, nakakakita rin po ako ng mga important informations. Super thank you po! More power!! :)
ReplyDeleteThank you. Your comment made my day! <3 :)
DeleteIs it okay if we don't have any stand or hand mixers??
ReplyDeleteYes you can as long as you can get the right consistency towards the end. However, this will become a tedious work on your part. But hey, who doesn't appreciate food made from the labor of love. Right? :)
DeleteJust use a whisker or a rubber spatula to work on it.
It also wouldn't hurt to invest in a tiny small hand/stand mixer that can be bought locally starting at 2,500 pesos.
Hi! Can I ask what food color you used? Powdered, liquid or gel? Thanks!
ReplyDeleteI used McCormik Red Food Coloring in liquid form. I have also tried using cheaper food coloring, but the color just didn't come out as red as those from McCormik.
DeleteCan't wait to try your recipe Ms. An Lui. :)
ReplyDeleteThank you so much! It tastes good. Not too sweet. Perfectly complements the filling. It's like eating red velvet cake without the cake texture.
DeleteHello! I' m excited to try your recipe but i have question regarding buttermilk. What is the difference if i use milk instead of butter milk.? What kind of buttermilk did you use? Thanks so much :)
ReplyDeleteButtermilk gives your baked crinkles that soft consistency and also could help them rise or get fluffy. I used repackaged buttermilk.
DeleteButtermilk is churned milk basically. =)
1Tbsp of vinegar + 1c milk...u can use this as substitute for buttermilk..
DeleteHi Ms. Lui, i'm a trying hard baker :) i tried baking cream puffs and cookies but it always ends up in disaster because i don't know how to pre-heat the oven. i am using electric oven for baking. how can i pre-heat it? thank you for your help. im so excited to try your recipe :)
ReplyDeleteHi there Czarina! :)
DeleteFirst of all, think positive. I'm sure your pastry will turn out great. I also use an electric oven. My stove has a gauge on what specific temperature you'd want. For instance this recipe needs 350'F, thus I just twist the knob to 350. Also check with its manual since it sometimes only indicates numbers 1 to 6 which has a corresponding temperature.
However if your electric oven doesn't possess a numbered gauge, try to buy an oven thermometer available in baking supply stores or the kitchenware section of the mall. You are bound to find one. Make sure it is an oven thermometer and not any other thermometer. You can also search online for one.
Anyway, to preheat the oven, turn it to 350'F for the first 30 minutes, after which you can then tune the knob lower or higher depending on the temperature that the recipe is asking for. Most of the time, this is the case scenario, but if it doesn't state any change in temp, then keep the knob as is.
NOTE: Do not leave your pastry more than the time allotted for the specific recipe. Baking a certain pastry or food is like taking care of a baby. :D
Good Luck, Czar. You can do it!
thank you so much Ms. Lui!! i'll keep you updated with my version of red velvet crinkles! thanks again :)
DeleteThank God I discovered your blog! So generous of you to share your recipe. I am just wondering for the oven temp, is it really 350'C? Planning to bake these heavenly treat this weekend. Thanks!
ReplyDeleteYou're welcome! No, not Celsius. Oh my. Thanks for noticing the typo. It should be Fahrenheit. Guess I should proof read 10x before publishing. My bad. =)
Deletewill definitely try this :)
ReplyDeleteThank you for reading. You definitely should! Let me know if it works for you. :)
DeleteLove love love it! I am not a pro at baking but I love everything made from scratch and I love learning by experience. I also could not afford culinary school yet, LOL! So in the meantime, I do my research and watch how things are done via tutorials in YouTube :)
ReplyDeleteThanks for dropping by! :) That's also how I learn to do some recipes...then I sometimes experiment with recipes from my parent's old cook books.
DeleteI also planned to add a Youtube Blog or vlog as they say it on some of these hard to find recipes. I just don't have enough time right now (eek Paper works)
Hi. Thanks for sharing the recipe. How long is the shelf life of these? Can we refrigerate it? And how long does it maintain its freshness? Thanks
ReplyDeleteHi Rachelle, the shelf life of the red velvet crinkles is about 2 weeks when refrigerated, 4 to 8 weeks when frozen. Yes, you can refrigerate it. It is fresh as long as it is refrigerated. However, if you choose not to refrigerate it, I give it 5 days max. :)
DeleteGreat Thanks. I have another follow up question, i have unused batter, how long can I refrigerate it? Or is it advisable to bake all the batter after refrigerating overnight? Thanks in advance! :)
DeleteSince this is a dough, if you only refrigerate it, it lasts about 1 week as long as it doesn't dry up. If you want to make it last longer, get a cling wrap, place it flat on top of your kitchen counter and transfer the dough on the cling wrap. Form it into the shape of an "embutido" making sure to wrap it tightly. It should last about 2 to 3 months.
Deletethanks so much for your blog..finally I've found the recipe that catch my attention to try this co'z its my favorite cookie..hopefully more recipes from you ;) ;) GOD BLESS
ReplyDeleteWill definitely have more recipes. Thank you so much for dropping by. I hope you will enjoy this recipe as much as I did. :)
Deletehi! I just read your blog and I'll try to bake this soon! are you a filipina? hehehe you got a good communication skills love! :)
ReplyDeleteThank you for your kind words, this made my day! Yes I am Filipina (Visayan). :)
DeleteHi An. Thanks for this. Instead of white granulated sugar, can I use coco sugar (To lessen the amount of refined sugar in the crinkles as Ive been avoiding sugar lately and using coco sugar as substitute). Thanks and God bless!
ReplyDeleteWow! That's a cool idea. Yes you can replace it with coco sugar. The great thing is that the ratio for coco sugar to granulated white sugar substitution is basically the same (1:1). Long story short, if the recipe calls for 1 cup of granulated white sugar, you can replace it with 1 cup of coco sugar. I hope that helps. =)
DeleteHi there! Thanks for sharing your recipe. :) I'm not based in the philippines. but I have tried red velvet crinkles from Little bites. Is this similar recipe/taste? I am super craving so i want to make now. haha! Thanks soo much! :)
ReplyDeleteI honestly haven't tried Little Bites Red Velvet Crinkles so I do not have a point of comparison. But if you however try to make this recipe, I assure you, you won't regret it. It's that good! =)
DeleteHi Lui! Thank you so much for your recipe! :) I am really excited to try baking, this will be my first time to try! I would just like to ask if I can use Ricoa Breakfast Cocoa for the Cocoa Powder? And also, for the milk or buttermilk, what kind is it? Is it powdered milk or can I use fresh milk (like Nestle freshmilk and the like?). Sorry my question might sound stupid, but I really don't have experience in baking and cooking, yet. Im really really excited to learn, though! Thank you so much! :)
ReplyDeleteAsking questions is good so you add more to your current knowledge. Yes you may use any cocoa powder you want. I used powdered buttermilk. Liquid makes everything too runny so always use powder. =)
DeleteThank you so much! :) one more question though, can I use this very same recipe for red velvet cupcakes? Thank you so muuuch! :D
DeleteMaking cupcakes is an entirely different recipe and ratio. I suggest researching for a Red Velvet Cupcake recipe that's quite easy to follow. In all honesty, cupcakes are way easier to make than crinkles. =)
DeleteOkay thanks! :) I failed in this though. Mine went cookie like, but my parents still liked it. Hahaha they suggest to call it red velvet cookies. Hahaha I guess it's not so bad for a first timer at all. Haha although I wonder where I went wrong. Thank you so much, Lui! :)
DeleteDon't beat yourself up! I'm pretty sure your cookies tasted just as good. The problem lies on either the temperature of your oven and or the time you baked them. Your oven became either too hot, and or you baked beyond 9 minutes. To prevent this in the future, try to make a sample batch of 5 pieces first, then time it using your cellphone's timer with alarm. If it becomes too hard, lower the temperature.
DeleteThank you for your encouraging words. :) Hmm maybe it's in the temperature because I was careful not to go more than 9 minutes. But when I tried less than that, it was undercooked. Is it also possible that I overmixed the dough? I'm also guessing that it may be because the butter I used wasn't soft enough when I started whipping it. My dough mixture was really thick and almost rubber like even though I haven't put it in the refrigerator. Thank you so much for your patience in replying to me. I really appreciate it. :)
DeletePlacing the crinkles in the refrigerator for 2 to 4 hours should have been done (or is crucial in my opinion). I tried not placing it in the refrigerator because I was too excited to try it and when I baked it, my crinkles dried up and it looked flat and weird. Over mixing could be a culprit but that is less likely the case.
DeleteNo problem! :D Glad to help.
Okay thank you so much! I'll try again! Hehe
DeleteHi Lui! I tried doing it again. It is softer now, but it doesn't look as soft and crinkled like yours in the picture. Could it be because I used milk (Alaska powdered milk) instead of buttermilk? Hmm it tasted good though, it just kinda looks weird compared to yours haha. I refrigerated the dough for 2 hrs, my temp was 350f and baked for 9 minutes. Anyways I'm happy with it. Thank you so much! :)
DeleteThat's good to hear! Anyway, the important thing is you are happy with the results. Mine didn't get perfect the first time I did it. It took me about 50 times to get it right, imagine the money and resources that took me to re-make everything. That's why I shared this recipe. :">
DeleteHi i tried your recipe and it tasted greAt! Thank you for this! :) i have a question though, my filling is oozing out and it makes the crinkle a little messy, what can i do to stabilize it? A little more help please?
ReplyDeleteHey there! Thanks for your feedback. Honestly, I've been in that situation before. Do not add butter to the filling. Also, use 1 teaspoon or less of liquid vanilla. If not, use powdered. I also use the solid type of cream cheese. =) Lastly, do not over mix everything, just enough to make it fluffy.
Deletehi thanks for sharing your recipe! :) question lang po. can i use powder coloring?? hm ratio po?
ReplyDeleteI tried powdered coloring before, I really wasn't able to make it turn red. So I do not know the specific ration for powdered coloring. I suggest using liquid. It's also easier to find.
DeleteHello :) I just want to say thank you for posting this recipe, I love it! The first time I tried this and it turns out really good, mine is color brown though. I didn't put the food color :)
ReplyDeleteThanks for the wonderful feedback! :)
DeleteHi! I just want to ask if i can use Philadelphia 1/3 less fat cream cheese? Thank you ;)
ReplyDeleteYou can basically use any cream cheese you want, I even altered the cream cheese recipe (removed the butter) so the consistency wouldn't be runny. =) Good Luck!
DeleteHi, thanks for this. You mentioned in one of your replies that oven toaster can also be used. So will the 9 minutes still apply if I want moist and soft crinkles?:)
ReplyDeleteIf you have a toaster that has a specific temperature gauge like large ovens then you can use it. If not, I don't suggest an ordinary toaster since it will only burn the crinkles. I hope that helps. =)
DeleteHi! I want to try this stuff, but i really can't. is it possible to buy from you? how much will it cost?
ReplyDeleteI'm not sure if I would still be making crinkles anytime soon as I am already pretty busy preparing to go abroad (paperworks + selling stuff). But rest assured, when I'm gonna make it I will be informing everyone. My blog page is also under construction so I can't update yet. Woohoo. Talk about busy.
DeletePrice is 10 ~ 12 pesos per crinkles.
question po, pwede po ba sa toaster oven?
ReplyDeleteHey Joe! If you have a toaster that has a specific temperature gauge like large ovens then you can use it. If not, I don't suggest an ordinary toaster since it will only burn the crinkles. I hope that helps. =)
Delete.Hi. I would love to try your recipe! I'm just curious about the vinegar. Did you use the white distilled vinegar?
ReplyDeleteYes, I used white vinegar from Silver Swan / Datu Puti. =) Any brand will do actually.
DeleteHi. I really love your recipe it makes my mouth water. I don't really bake because we don't have an oven (the big one). I would just like to ask what kind of oven you use? And if it's not too much to ask, can you post a photo of your oven? I have an electric oven here but i don't know if it's good for baking or for toast only. Thank you very much. :)
ReplyDeleteHi I use a La Germania Oven. It looks something like this: http://cebuappliancecenter.com/wp-content/uploads/2012/12/p-2426-sl804140xtr.jpg
DeleteMy oven is an electric oven too but it has temperature gauge. You can use your oven as long as it has a temperature gauge. If it doesn't you can use an oven thermometer that is available in most kitchenware in department stores. =)
Hi do you have any other recipe? Pls share with me :)
ReplyDeleteSoon, dear! =) Just browse my blog from time to time.
DeleteWhat brand po ung ginagamit mo for vinegar ?
ReplyDeleteI used either Datu Puti and or Silver Swan White Vinegar. =)
DeleteWhat brand din po ng cream cheese ?
ReplyDeleteAmerican Heritage Pasteurized Cream Cheese =)
DeleteHello. Just want to ask if I can use the cream cheese spread, the one in the bottle? My brother accidentally bought the wrong cream cheese. Hahaha
ReplyDeleteDon't worry! you can use any form as long as it's cream cheese. =)
DeleteThanks for sharing your recipe. Im sure this is a good one so i will try this!! But i dont have an oven just an oven toaster and has a temp gange of 400w and 800w. Which one should i use??
ReplyDeleteHi there!
DeleteI tried asking people who knows the temperature range of Halogen Oven Toaster but so far I didn't get any luck. I don't think that certain gauge is a very good indication of a toaster capable of baking these kinds of treats since Red Velvet Crinkles are highly reactive and sensitive to heat. Halogen Oven Toasters tend to heat up pretty quickly. :(
You could try using an oven thermometer found in groceries and kitchen supplies aisle of supermarkets. But If you do have one that has a specific temperature gauge and or an adjustable one, that could be used. Good Luck. :)
Hi! I tried your recipe. When I tried to mold it into balls, it's too sticky. And when I baked it, it spread as wide as a large cookie. Waaah! :( I did not bake everything and still kept in the refrigerator hoping that the consistency of the dough will improve. What should I do? :(
ReplyDeleteBut I ate a piece and it tastes good tho :) Hehe. Please help me :) Thank youuu! :)
Hi Czarina!
DeleteThat is an indication of either of the following:
1. You've added too much sugar or there's too much water.
2. You didn't place it in the refrigerator long enough for it to solidify as it should. Ideally 4 hours minimum, 2 hours would do if your fridge is really cold.
Please try to use powdered milk and or powdered buttermilk. You may also use Red Food Coloring paste instead of the liquid one.
I hope that would help you. But I really think you just hadn't placed it in the fridge long enough. Let me know if this helped or you still have trouble with your crinkles. :)
Thank God I found your recipe for RVC! Now I know I can grab every ingredients in the supermarket since i'm from Visayas too. Will def try this! Wish me luck. Thaaanks!
ReplyDeleteHi fellow Visayan!
DeleteHow's it going? Just wanna say you're welcome and good Luck on your Red Velvet Crinkles then! May the Baking Angels shower you with the perfect RVC! :)
Hi Lui! Thank you so much for your recipe it tasted so great! I just want to ask if I have left over cream cheese filling, how long will it stay good in the fridge? Thank you so much! :)
ReplyDeleteHi there!
DeleteI may or may not have answered this before but if you put the Cream Cheese filling in the refrigerator only it takes about 1 month or so, but if in the freezer it lasts up to 6 months! How cool is that? :)
It didn't turn out perfect. I'm so frustrated. :( help! It tastes like brownies but i followed all the instructions listed above. :(
ReplyDeleteHi Elysa!
DeleteIf your crinkles tasted like brownies, don't you think you've added too much chocolate? In what way is it like brownies? Don't worry, I didn't perfect my crinkles after 50 tries! Please don't give up. :)
hello there! i just want to ask if you have any suggestion other than cream cheese filling?
ReplyDeleteHiya!
DeleteI've seen people on Instagram add Bavarian, Caramel and Chocolate fillings inside. Ideally, Red Velvet had always been paired with Cream Cheese, just like the cake. My suggestion is for you to be adventurous with it. Why not try to put flavored margarine, Nutella, and or Ovomaltine spread on your crinkle sandwhich. Anything you wanna try you can. The baking world is your oyster. Good Luck. :)
Hello! Im excited to go home on saturday! Im gonna try to bake this for my fam hehehe i really have a thing for baking ❤️❤️❤️ But i dont think baking has for me though. I always fail whenever i bake.
ReplyDeleteHey there!
DeleteThank you for your lovely message. Don't say that. I am 100% sure that you just need a wee bit more practice and I'm sure your baked treats would taste heavenly!
Also can may i know what brand of buttermilk do u use? And where to buy it? Thank you ate!! ☺️
ReplyDeleteHi dear! I already answered this question above. I used a repackaged generic brand of buttermilk.:)
DeleteHi! Just wanted to ask if i could make the batter today then bake it the next day? Or would that be over refrigerating it (if there's such a term)? Looking forward to try your recipe :)
ReplyDeleteYes you can and no there's no such thing as over refrigerating! :)
DeleteHi can i put the dough in the freezer so that i can bake it right away?
ReplyDeleteYes, 1 hour in the freezer would do! =)
DeleteThanks for this recipe, question is do I need to melt the powder milk before adding to other ingredients? Thanks again more power to ur blog :) :)
ReplyDeleteYou can using the vinegar above to produce a DIY buttermilk which helps to activate the baking soda to help crinkles rise. :)
DeleteHi! Just want to ask if I could substitute buttermilk with powdered buttermilk?
ReplyDeleteYes, I used powdered buttermilk. =)
DeleteHi ms. Anne! Thanks for sharing this recipe! Its good, no... Ahhmmm.the best rvc ever! Hehehe... Hope you'll have more recipe to blog... God bless :) oh by the way here's the photo of Red velvet crinkles that I did tonight... https://m.facebook.com/photo.php?fbid=10204478151827668&id=1648372751&set=a.4275060448583.162381.1648372751&refid=17&_ft_&__tn__=E
ReplyDeleteHi Chris!
DeleteThank you for your appreciation. I do hope to post more recipes soon. Unfortunately, I couldn't view the picture you shared. God bless you, too! :)
Hi can i use dairy creme as a butter? Thanks. :)
ReplyDeleteYou can use any butter or margarine that you prefer. =)
DeleteHi, I just followed your recipe. My suggestion is can you improve your recipe? coz mine turned out to be a disaster. Thanks!
ReplyDeleteWoah. You seem to be the odd one out. Would you mind telling me which part of the recipe gave you difficulty? I seem to have already elaborated too much on this recipe.
DeleteHi, Lui! If i lessen the powdered sugar to 2 1/2 to 2 cups for the filling, will it make it runny? I just want to know if i can minimize it because im cutting on sugar if possible. Thank you very much!
ReplyDeleteHi Ria!
DeleteAs I've stated above, the crinkles are very sensitive treats and any alterations in the ratio affects how they would come out. I suggest you use Coconut Sugar which is healthier and you use the same amount of sugar as per recipe. Good Luck. =)
Hi! Just wanted to ask if what brand did you use for the cream cheese?
ReplyDeleteI already answered this question above, I used American Heritage Pasteurized Cream Cheese. =)
DeleteThis recipe is the bomb!! I was a bit worried at first cause the last time I baked crinkles, it ended up a major failure -- they were so hard and too big!
ReplyDeleteI made 1/3 of the recipe and it worked out great! The crinkles are very soft and yummy. Thanks for sharing this!!
Wow! Thanks for your comment! :)
DeleteHi! I made this today and it was good! but it was like a cake. I added 3 eggs just like what you did and it was not even large. I want it to become just like the texture of a classic crinkle. What should I do to achieve this? Thanks
ReplyDeleteIn what way was it like cake? Was it the texture? Try to use Large eggs and no larger or smaller than the standard ones. :)
DeleteHi. I just made red velvet crinckles based on your recipe, well i love how it looked (just like in yout picture) and also the cream cheese filling was superb but there just one problem, it taste bitter. I don't know if its because of the food color. It wasn't burned either because I have followed the 9mins cooking time.
ReplyDeleteI think the bitterness is attributed to either the baking soda and or the food coloring. I'm not quite sure but I did have an experience eating a baking soda based pastry that did have a bitter taste. I assure you, it normally doesn't have a bitter taste but normally but it wont hurt you either. :)
DeleteHi! You have mentioned that you're using electric la germania oven. I bought one recently. I'd like to know how is it in your electric bill?
ReplyDeleteI wouldn't say it's that expensive, but I wouldn't say it's cheap either. The oven belongs to my mother so they pay the bills. My parents preferred I use our LPG oven.
DeleteHi! Is it also okay if I will use a turbo broiler to bake this? I don't have an oven yet.. :(. Thanks!
ReplyDeleteHey there. I'm afraid not, a broiler works differently from an oven.
Deletehow long did your dough stay in the refrigerator? (sorry for my grammar)
ReplyDeleteYou mean the storage? It was in my fridge for several days...but I baked it within the span of a few days since everyone at home consumed the crinkles faster than you could say poof! :)
DeleteHi I made one today but the dough turned out to be a little runny. I let it sit in the fridge for the rest of the night though but I'm worried I won't be able to bake it and mold it into balls tomorrow morning. Any ideas on how to alter the consistency of my dough? I don't know where I went wrong, maybe it's the mixing or because I forgot to put the salt.
ReplyDeleteYou can add a little bit more flour just not too much or it won't taste as good. :)
DeleteHi! I recently bought a double-acting baking powder, can this be used for this recipe? thanks
ReplyDeleteYes! :)
DeleteWow! I wanna try to make these. Looks yum
ReplyDeleteI made this recipe and it was too soft. It's like cake not crinkles. When i mold the dough it too wet and keep sticking on my hands, i refrigerate overnight i don't what happened. What should i do, hope you can help me. Thanks
ReplyDeleteThe dough shouldn't stick on your hand too much. Consider lessening liquid food coloring and or reducing the "size" (not number) of the eggs you use.
DeleteHi Ms. Lui. Will the recipe work if I use a turbo broiler instead of an oven? Do I need to lower down the temp?
ReplyDeleteNo, please use an oven. :(
DeleteHi, been looking for this. Thank you for your blog, very helpful and will definitely try this out during the holidays. Just wanted to ask, what is the vinegar for?
ReplyDeleteTo activate the milk/buttermilk. :)
DeleteThanks for this great recipe! It's a super hit in my workplace now. Great christmas presents in a glass jar!
ReplyDeleteThank you for your feedback! :)
DeleteHi, thanks for this very helpful recipe. May I know how many people will this recipe cater to? Thanks.
ReplyDeleteIf you're referring to the number of pieces (pairs), it's about 60 crinkle sandwiches.
DeleteHi, I just wanna ask, I accidentally added the sugar with the dry ingredients, should I still continue mixing the butter without the sugar? and just add the dry ingredients to the butter or should I start everything? Sayang kasi. :( Thank you.
ReplyDeleteI’m sorry it’s been a while since I’ve logged in here. I almost lost my blog address. Plus, I moved to a different country. Anyway, ideally the sugar should be added to the butter so it kinda helps it to blend everything together and make your crinkles turn out smooth. How did it go, though?
DeleteWill reducing the amount of sugar have an effect on the quality of crinkles?
ReplyDeleteI've tried that before and yes it does have an effect on the taste of the crinkles and how it turns out. Most of the time, it becomes stale and hard to eat. >~<
DeleteHi! I am going to try this recipe this coming Christmas Eve. However I see 1 cup powdered sugar (also known as Confectioner’s Sugar/ Icing Sugar) in the Ingredients List for the Red Velvet Crinkles, but in the procedure, it's nowhere to be found. Should I add it also to the first step? But in step 2 you have Granulated sugar already so won't it be too sweet?
ReplyDeleteSorry, first time baker. :)
You use the confectioner’s or icing sugar to dust the crinkles in the end. The amount of confectioner’s you use is totally up to you. You can dust it more or less. :D
DeleteOMG my bad! Its for the last part before baking :)
ReplyDeleteIt's okay. Good Luck! :)
DeleteHi there Lui! :) I want to try your recipe but can I ask if I can subsitute powdered sugar to granulated white sugar? Would there be a difference? Thank you so much! Your Red velvet crinckles looks really yummy! :D
ReplyDeleteYou should always use powdered sugar to dust the crinkles. Granulated sugar could be used, but traditionally, powdered sugar is preferred. :)
DeleteHi what do i do if i put in the sugar together with the dry ingredients and not together with the butter? (it was on accident huhu ) it tastes salty though. my sister said it was because of the food coloring. i used the powder because no liquid was available :( please help
ReplyDeleteHi there! We always make mistakes the first time. I do think I need to rewrite this recipe to make it even easier. I should also add a supplementary video. We’ll just see how this goes. I hope your problem was resolved.
DeleteThank you for sharing this recipe!:) a perfect gift for Christmas. My family and friends loved it.
ReplyDeleteYou are so welcome, Claudine! :)
DeleteHi!! I just want to thank you for posting this recipe... It was a success that I don't hVe anything left at home cause my friends and relatives got them all... Hahaha... But everything was brilliant... I'm gonna bake again later for our own stock.. Hihi.. It's gonna be part of the '' bilog'' that serves as charm/goodluck for newyear... Again.. Thanks a lot... Happy new year!
ReplyDeleteThank you so much, Avegail. Glad your masterpiece turned out well! :)
DeleteHi Lui I really want to thank you for sharing this recipe! As a first time baker, my red velvet crinkles was a huge success!!! Though I may not be satisfied how the frosting turned out (maybe because I didn't use a good brand of cream cheese), but overall, the dough was perfect and moist along with the frosting. Keep posting more recipes! You can check out my post in instagram for pictures! Hehe! (@larahsardia) :)
ReplyDeleteThank you so much, Camille! I’m glad your crinkles were successful. I’m sorry I can’t see your IG since it’s private. Mine is @heyporridge.
DeleteHi! I made these using your recipe and it was really good! However my crinkles didn't crack. What could be the problem? Sorry, my first time to bake. :(
ReplyDeleteHi! Is it okay to use apple cider vinegar instead of white vinegar?
ReplyDeletehi!! :) i just tried this recipe now and the dough is currently in the fridge.. :) but then i just realized that i forgot to add salt..do you know what will this turn out? or can i just add the salt now even if the dough is mixed and all?
ReplyDeleteHi! I've tried your recipe but mine is soft like a cake, i don't know what went wrong. I used liquid milk (Nestle fresh milk) so I guess that's the reason why, right? I refrigerate it overnight but when I tried to mold it, it keep sticking on my hands and when I baked it the the crinkles absorbed the confectioner sugar so my crinkles turn out to be red inside and outside hehe. Hope you can help to make this better, thanks.
ReplyDeleteI am starting to get interested with baking. I am yet to purchase an oven toaster (I can't afford a real oven yet) but everyone has to start with something. Thank you so much for this noob guide to bake red velvet crinkles. This means a lot. <3
ReplyDeleteHi I'm using Elba oven minsan Kasi hindi accurate yun time, what exactly yun temperature for 9 minutes baking?
ReplyDeleteI've tried doing this recipe and so far it's not that good. The red velvet crinkles tasted like cake and not cookies. 2 out of 5 ratings for me. Just sharing.
ReplyDeleteAmazing!!! I have made it twice and is a HUGE hit!!! So easy and tastes amazing...
ReplyDeleteHi Lui, since I've been playing around on baking several recipes of red velvet crinkles, I still don't know how their taste should be. I have tried recipes that has lemon juice or extract (I used mccormick) and it ended up too sour, or the smell is overpowering the whole crinkle or mix even if I followed the right ratio of ingredients. Can you tell me what's the real taste of red velvet's?
ReplyDeleteHi! Can I just ask if it will be alright for the dough to be inside the refrigerator for more than 4 hours?
ReplyDeleteI tightly sealed it with a rubber band and covered it with aluminum foil. I started this at night time so I was hoping that I will bake it in the morning.
Hello, is it okay to bake na after 2hrs or kailangan magwait pa up to 4hrs? Thanks!
ReplyDeletehi! ask ko lang po how to store crinckles with cream cheese? ok lng po ba sa room temp?
ReplyDelete