Red Velvet Cupcakes with Mascarpone Cream Cheese Frosting

Ever since I made a four layered red velvet cake for my friend Mim and forgot to add enough red food colouring I wanted to make this cake again just to see if it really turns out red. Then I thought why not make cupcakes?

They turned out a bit too buttery for my taste but that’s just me, so far everyone else liked it!

For the Cupcakes you will need:

60g unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

For the Cream Cheese Frosting:

50g butter, at room temperature
100g mascarpone cheese, at room temperature
100g cream cheese, at room temperature
2½ cups icing sugar
1 tablespoon vanilla extract

Preheat oven to Gas mark 4/180°C. Line a standard muffin/cupcake tray with paper cupcake cups.
On medium-high speed, cream the butter and sugar until light and fluffy for about 3 minutes. Turn the mixer to high and add the egg.
In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined.
Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Add the remaining milk and flour. Beat on high until smooth.
Reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
Fill the cupcake liners to about 2/3 and bake for about 20 minutes, or until a skewer inserted into the center of the largest cupcake comes out clean.
Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
For the frosting simply whisk together the vanilla extract, butter, cream cheese and mascarpone cheese and beat for about 5 minutes until all is completely smooth. Slowly add the icing sugar and whip for a few minutes until the frosting is light and fluffy. Then get creative with a piping bag and sugar sprinkles!

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