Red Velvet Crinkles with Cream Cheese Filling (Made from Scratch!)

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---

Red Velvet Crinkles with Cream Cheese Filling (c) An Lui Teves

This is a detailed recipe for first time bakers. Although this isn't the easiest recipe to start learning with, I guarantee that this is fool-proof!

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 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

1.  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.
2.  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.
3.  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.
4. With the mixer still at low speed, add the dry ingredients little by little and mix until everything is now well combined.
5. Cover the soft dough with Saran/Cling Wrap and put it in the refrigerator for 2 to 4 hours.

Procedure for Cream Cheese Filling

1. Chop the cream cheese in small cubes and load into your mixing bowl. Start whipping it on low.
2. Add the vanilla. Then slowly add the confectioner’s sugar cup by cup. Make sure it is sifted to prevent lumps.
3. Place this mixture in a plastic storage container and pop in the refrigerator until ready to use.

See how red the dough is! © An Lui Teves

Here are the small Red Velvet Balls © An Lui Teves

Now it's time to roll them in powdered sugar. © An Lui Teves

Tadah! As simple as that. © An Lui Teves

A little press and now they're ready to bake in the oven! © An Lui Teves

Cooking Instructions

1.  Preheat the oven at 350’F
2. 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.
3.  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.
4. 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.
5. Take out from the oven and let it cool for 5 minutes before removing from the tray.
6. 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.
7.  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.

Here's what they look like after baking. © An Lui Teves

Perfectly Crinkled! You should achieve something that looks like this. © An Lui Teves

Serve it or eat it, either way, you will be satisfied. © An Lui Teves

Helpful Tips

1.  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.
2.  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.
3.  If you want to double the recipe use this site:  Kitchen Calculator
4. 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.
5.  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.
6. 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

Yummy Red Velvet Crinkles with Cream Cheese Filling! © An Lui Teves

© An Lui Teves