Red Velvet Cupcakes with Mascarpone Frosting
Yesterday’s post consisted of deliciously decadent Red Velvet cupcakes with a Mascarpone Frosting. I found this recipe in the Sunset Magazine’s Holiday Baking 2010 magazine. Ya know, gotta give credit where’s it due – but at least I can act as your personal test kitchen here!
The frosting wasn’t my “favorite” per se, but after letting it sit and meld with the cupcakes, I am turning my opinion around. I maintain that Cream Cheese Frosting is the ideal frosting for Red Velvet. Why do you think that’s all they ever serve? You don’t mess with tradition – it just ain’t fittin’. (Name that movie!)
But as promised I am posting the recipe. Just because something isn’t exactly my cup of tea (the frosting, I LOVED the cupcakes), doesn’t mean that you wouldn’t enjoy it throughly.
Grocery List for Cupcakes
~ 2 1/4 c. flour
~ 1 1/2 c. sugar
~ 1/4 c. cocoa powder
~ 1 tsp. salt
~ 1 tsp. baking soda
~ 1 c. veggie oil
~ 1 c. butter milk
~ 2 eggs
~ 1 – 2oz bottle of Red food coloring
~ 1 tsp. vinegar
~ 1 tsp vanilla
Grocery List for Mascarpone Frosting
~ 2/3 c. mascarpone cheese
~ 1/3 c. softened butter
~ 1/2 tsp vanilla
~ 4 c. powdered sugar
~3 tsp. milk
Pre heat your oven to 350 and line 18 standard cupcake cups.
In a large bowl stir together your flour, sugar, cocoa powder, baking soda and salt. When combined, add oil, buttermilk, eggs and food coloring, vinegar and vanilla.
Beat this with an electric mixer until throughly combined.
Fill cupcakes liners/tin and bake for 18-20 minutes.
When they are done, make sure to leave them in the pan for 5 minutes.
The first time around I took them out too soon and the middles fell. The second time around, I listened to the directions and they kept a lovely domed shape.
For the mascarpone cheese frosting, beat together mascarpone cheese and butter until it is smooth. Add in 1/2 tsp vanilla and when combined, add one cup of powdered sugar at a time mixing until incorporated. When incorporated add next cup of sugar until it’s gone.
To make sure the frosting is of piping consistency add 2-3 teaspoons of milk. Add slowly, you don’t want to add too much and end up with a puddle of frosting. EEp.
Pipe on cupcakes and enjoy!!
And please, let me know what you think of the mascarpone cheese frosting, maybe I’m missing something and you need to set me straight. It could happen.