Red Velvet/Cheesecake Marbled Cupcakes

Before Mixing
1 Preheat oven to 325F.
2 Add cupcake liners to pans
Orange Cheesecake
1 Beat together until creamy and well blended.
2 Do not whip because you don't want to incorporate air.
Red Velvet Cake
1 Cream the butter and sugar until fluffy.
2 Add the egg and vanilla and beat well.
3 Use a rubber scraper to pull any remaining butter mixture off the sides and bottom of the mixing bowl.
4 Mix again until well blended.
5 In a separate bowl mix the food color and the cocoa until it makes a paste.
6 Add the cocoa mixture to the butter mixture and mix until it is evenly blended.
7 Spoon through to check for streaks.
8 Add 1/4 cup of the buttermilk and beat on low speed until blended.
9 Add half of the flour and blend.
10 Add the remaining buttermilk, blend and then add the remaining flour.
11 Now stir in the baking soda and vinegar
Assemble
1 Fill muffin cups about 3/4 the way with the red velvet batter.
2 Add a tablespoon or so of cheesecake batter to the top.
3 Bake for 20-25 minutes, or until cupcakes are firm to the touch. Don't overbake.
4 Cool completely.
5 Cover with frosting
Cream Cheese Frosting
1 Mix butter, salt, and confectioners sugar until crumbly.
2 Add the cream cheese and beat until creamy, add a little cream if you need to to get the right consistency.
3 Swirl a good layer atop the cooled cupcakes.
4 Sprinkle with cocoa, edible glitter, or orange zest.
5 Keep any remaining cupcakes (as if!) in the refrigerator.