Red Velvet Cupcakes with Mascarpone Cream Cheese Frosting
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Cocoa fans will definitely enjoy this rich recipe. And the mascarpone frosting is one of the best I’ve ever tasted. The recipes are from Julie Richardson’s Vintage Cakes. The baking times are adjusted for cupcakes.
Note: If you don’t have buttermilk in the fridge, add 1 tablespoon of lemon juice to 1 cup of whole milk. Stir. Then let it rest for 5 to 10 minutes. The mixture will look lumpy but it works! (No need to strain, just use the whole cup of lumpy milk.)
Ingredients:
For the Red Velvet Cake
- 2 ½ cups sifted cake flour
- ½ cup unsweetened cocoa
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup canola oil
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- ¾ unsalted butter, softened
- 1 ¾ cups sugar
- 4 eggs at room temperature
- 2 egg yolks at room temperature
- 1 cup buttermilk at room temperature
For the Mascarpone Cream Cheese Frosting
- 8 ounces whipped cream cheese, softened
- 8 ounces mascarpone, cold
- ½ cup heavy cream, cold
- 1/3 cup sugar
- 1 tablespoon vanilla
Directions:
For the Red Velvet Cake
- Preheat the oven to 350 degrees.
- Line the cupcake tins with cupcake cases.
- Sift the flour, cocoa, baking powder and salt into a bowl. Whisk together. Set aside.
- Mix the oil, vanilla and food coloring in another bowl.
- Cream the butter and sugar in the bowl of a stand mixer with a paddle attachment. Beat for about 5 minutes or until fluffy.
- Pour the oil in a continuous stream into the butter / sugar mixture. Add the eggs, one at a time. Scrape the bowl often with a spatula.
- Starting and ending with the flour mixture, add the dry ingredients. Alternate with the buttermilk.
- Bake for 21 minutes. Cool.
For the Mascarpone Cream Cheese Frosting
- Beat the cream cheese until smooth. Add the mascarpone, cream, sugar and vanilla until thick and creamy.
- With a piping bag, swirl with a star tip onto the cupcakes.