Red Velvet Dessert Cups With Vanilla Mousse
Soft red velvet cake crumbs layered with creamy vanilla mousse in individual cups for an easy, impressive dessert.
Ingredients
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup buttermilk at room temperature
- 1/2 cup vegetable oil
- 1 large egg at room temperature
- 1 teaspoon vanilla bean paste
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 8 ounces cream cheese softened
- 1 cup cold whole milk
- 1 package instant vanilla pudding mix 3.4 ounces
- 1/2 cup powdered sugar
- 1 1/2 cups heavy whipping cream cold
- 1/2 cup red velvet cake crumbs reserved for garnish
Instructions
- Preheat the oven to 350°F and lightly grease an 8 inch square baking pan.
- In a medium bowl whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate large bowl whisk the granulated sugar, buttermilk, vegetable oil, egg, vanilla bean paste, white vinegar, and red food coloring until completely smooth.
- Add the dry ingredients to the wet ingredients and stir gently just until no streaks of flour remain.
- Pour the batter into the prepared pan, smooth the top, and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan, then lift it out and crumble it with your hands into fine, soft crumbs, reserving 1/2 cup of the prettiest crumbs for garnish.
- In a large bowl beat the softened cream cheese with a mixer on medium speed until completely smooth and creamy.
- Add the cold milk and instant vanilla pudding mix to the cream cheese and beat until the mixture is thick, smooth, and well combined.
- Add the powdered sugar and beat again until the mousse base is silky and slightly thickened.
- In a separate bowl whip the cold heavy cream on medium high speed until soft peaks form that curl at the tips.
- Gently fold the whipped cream into the cream cheese pudding mixture in 2 to 3 additions until the mousse is light, fluffy, and no streaks remain.
- Spoon a layer of red velvet cake crumbs into the bottom of each dessert cup, using about 1/4 cup crumbs per cup for the first layer.
- Add a layer of vanilla mousse over the crumbs, using a spoon or piping bag to create an even layer.
- Repeat the layers of cake crumbs and mousse until the cups are filled, finishing with a smooth layer of mousse on top.
- Cover the cups and chill for at least 2 hours, or until the mousse is set and the flavors meld.
- Just before serving, sprinkle the reserved red velvet cake crumbs evenly over the tops of the cups for garnish.
Notes
- Use room temperature egg and buttermilk for a smoother red velvet batter and more even rise.
- For neat layers, transfer the mousse to a piping bag or zip top bag and pipe it into the cups instead of spooning.
- For neat layers, transfer the mousse to a piping bag or zip top bag and pipe it into the cups instead of spooning.