For this recipe you will need: a medium bowl, 1 ¾ cups of confectioners sugar, 8 ounces of room temperature cream cheese, 6 ounces of room temperature butter, 1 teaspoon of vanilla extract, milk, a small bowl, red food coloring, ¼ cup of all purpose flour, ¼ cup of brown sugar, 1/3 cup of chilled butter, a cookie sheet, and parchment paper or aluminum foil.
Cut the butter into small cubes no bigger than ¼ an inch.
In the small bowl add your ¼ cup of all purpose flour.
In the same bowl, add your ¼ cup of brown sugar and mix them together.
Once the flour and brown sugar are combined well, add in the ½ teaspoon of vanilla extract.
In a cutting or stabbing motion with a butter knife or small plastic spatula, break the butter up into small pieces into the dry mixture a few pieces at a time. You should start seeing the butter combine with the cry ingredients into small crumbs.
Once majority of the butter has been added and majority of the mixture is crumbled, add 4 drops of red food coloring scattered throughout the mixture.
Preheat your oven for 350° F.
Line the cookie sheet with parchment paper. If you do not have parchment paper at home you can use a well greased sheet of aluminum foil.
Sprinkle your streusel crumbs throughout the cookie sheet making sure that they are not all combined into large clumps.
Bake your streusel at 350°F for about 7-8 minutes and begin your icing.
Let your pretty red crumble cool before adding it as the finishing touch to your cupcakes.
Place the eight (8) ounces of room temperature cream cheese into the medium bowl and begin to whip at a medium-low speed. You want to make sure the cream cheese is room temperature because that will allow it to create the creamy, smooth texture of icing.
Add the four (4) ounces of room temperature butter to the bowl and combine the two ingredients until you start seeing them form into the whipped consistency.
Turn the mixer down to low and add in your 1 ¾ cups of powdered sugar. Incorporate all the ingredients together until it has the smooth whipped consistency of an icing
Once at a good consistency add in your teaspoon of vanilla extract and mix for about another minute.
Check the consistency of your icing, some brands of cream cheese whip better than others. If the icing is a little too thick or lumpy add a tablespoon of milk and mix that into the icing for about 30 seconds. Test the consistency again and add more milk, 1 tablespoon at a time, as needed until it is the right consistency.