Red Velvet Cupcakes with Mascarpone Cream Cheese Icing

Name: Red Velvet Cupcakes with Mascarpone Cream Cheese Icing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoon baking soda; 237 milliliters buttermilk; 473 milliliters cake flour; 227 grams cup cream cheese at room temperature; 2 larges eggs; 355 milliliters all-purpose flour; 1 pinch Pinch of kosher salt; 227 grams cup mascarpone (Italian cream cheese, available at most grocery stores); 1 teaspoon vanilla or mint extract; 473 milliliters powdered sugar; 57 grams 1/4 cup red food coloring; 237 milliliters sour cream; 414 milliliters sugar; 237 milliliters (2 sticks) unsalted butter at room temperature; 4 Tbsps high-quality unsweetened cocoa powder; 1 teaspoon vanilla extract; 1 Tbsp distilled white vinegar

Red Velvet Cupcakes with Mascarpone Cream Cheese Icing might be just the American recipe you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 673 calories, 9g of protein, and 36g of fat each. Head to the store and pick up cream cheese, butter, kosher salt, and a few other things to make it today. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Cooking Spray

Butter

All Purpose Flour

Equipment you will use

Muffin Liners

Oven

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.

Ingredients you will need

Food Color

Cocoa Powder

Butter

Cream

Sugar

Equipment you will use

Hand Mixer

Bowl

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).

Ingredients you will need

Cake Flour

Baking Soda

Buttermilk

Vanilla

Cocoa Powder

Egg

Salt

Equipment you will use

Measuring Cup

Blender

Bowl

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.

Ingredients you will need

Buttermilk

All Purpose Flour

Add the sour cream and vinegar and beat on low speed until combined.

Ingredients you will need

Sour Cream

Vinegar

Fill the muffin cups three-fourths full with batter.

Equipment you will use

Muffin Liners

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.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Frosting

Equipment you will use

Wire Rack

Oven

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.

Ingredients you will need

Powdered Sugar