RED VELVET CUPCAKES WITH MASCARPONE CREAM CHEESE ICING
Provided by Rebecca Rather
Categories Cake Mixer Bake Christmas Marscarpone
Yield 12 Texas-sized cupcakes
Number Of Ingredients 22
Steps:
- Preheat the oven to 350°F. Grease jumbo muffin cups (3 1/2 inches in diameter and 2 inches deep) with butter or cooking spray, and lightly flour them, knocking out the excess flour, or line them with baking papers.
- In a small bowl, stir the food coloring and cocoa powder together to make a smooth paste. Set aside. Using an electric mixer fitted with the paddle attachment, cream the butter and the sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating after each addition, then add the cocoa paste while continuing to beat. Reduce the mixer speed to medium and beat the batter for about 4 minutes. In a medium bowl, sift together the cake flour, all-purpose flour, salt, and baking soda. Stir the vanilla into the buttermilk (this can be done in the measuring cup). Add the flour mixture in 3 increments alternately with the buttermilk in 2 increments, starting and ending with the flour. Beat on medium speed just until the ingredients are combined. Add the sour cream and vinegar and beat on low speed until combined.
- Fill the muffin cups three-fourths full with batter. Bake for 25 to 35 minutes, just until the cupcakes feel firm to the touch and a toothpick inserted in the center comes out clean. Do not overbake, or the cupcakes will dry out. Remove from the oven and let cool in the pans for 5 minutes, then unmold onto a wire rack and let cool completely before frosting.
- To make the icing: In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy. Beat in the mascarpone on very low speed until just combined. (Be careful; once you've added the mascarpone, excessive beating can make the frosting curdle.) Stir in the vanilla or mint extract.
- Frost the top of each muffin with the icing. Sprinkle the crushed peppermint candy, if using, evenly on the cupcakes.
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Desmond fox
[email protected]The cupcakes were delicious, but the icing was a bit too runny. I would try it again with less milk.
mzwandile mkhize
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. I would try them again with less sugar.
Siliva Tomba
[email protected]I've made these cupcakes several times and they always turn out perfect. They're a great recipe to have on hand for special occasions.
Iddrisu
[email protected]These cupcakes are the perfect combination of sweet and tangy. The cake is moist and fluffy, and the icing is creamy and delicious.
Helena Tagoe
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge hit. The kids loved them and so did the adults.
Jennifer Pascoe
[email protected]The cupcakes were easy to make and turned out great. The cake was moist and flavorful, and the icing was creamy and delicious.
gaming jibon
[email protected]These cupcakes were a disaster! The cake was dry and crumbly, and the icing was too sweet. I would not recommend this recipe.
Memo memo
[email protected]The cupcakes were a little dry, but the icing was delicious. I would try them again with a different cake recipe.
washam sheraz
[email protected]I'm not a huge fan of red velvet cake, but these cupcakes were really good. The cake was moist and flavorful, and the icing was the perfect balance of sweet and tangy.
ChuXeng Yang
[email protected]These are the best red velvet cupcakes I've ever had! The cake is moist and fluffy, and the icing is creamy and tangy. I highly recommend them.
Bane Jerome Javier Bane Blanco
[email protected]The cupcakes were easy to make and turned out beautifully. The icing was a bit too sweet for my taste, but overall they were delicious.
Nombulelo Mbili
[email protected]These cupcakes were a hit at my party! The mascarpone cream cheese icing was the perfect complement to the moist and flavorful red velvet cake. I'll definitely be making these again.