Red Velvet Cupcakes With Mascarpone Cream Cheese Icing |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 10 |
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The Pastry Queen Christmas Ingredients:
1/4 cup red food coloring |
3 1/2 tablespoons unsweetened cocoa powder |
1 cup unsalted butter, at room temperature |
1 3/4 cups sugar |
2 large eggs |
2 cups cake flour |
1 1/2 cups all-purpose flour |
1 teaspoon kosher salt |
1 teaspoon baking soda |
2 teaspoons vanilla extract |
1 cup buttermilk |
1 cup sour cream |
1 tablespoon distilled white vinegar |
1 cup unsalted butter, at room temperature |
1 cup cream cheese, at room temperature |
2 cups powdered sugar |
1 teaspoon vanilla extract |
kosher salt, a pinch |
1 cup mascarpone |
1 teaspoon vanilla extract or 1 teaspoon mint extract |
crushed peppermint candy, for garnish (optional) |
Directions:
1. Preheat oven to 350°; grease jumbo muffin cups (3 1/2 inch 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.
2. In a bowl, stir the food coloring and cocoa powder together to make a smooth paste; set aside.
3. Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
4. Add in the eggs, one at a time, beating after each addition, then add the cocoa paste while continuing to beat.
5. Decrease mixer speed to medium and beat the batter for about 4 minutes.
6. In another bowl, sift the cake flour, all-purpose flour, salt, and baking soda together.
7. Stir the vanilla into the buttermilk (can be done in the measuring cup).
8. Add the flour in 3 increments alternately with the buttermilk in 2 increments, starting and ending with the flour; beat on medium speed just until ingredients are combined.
9. Add the sour cream and vinegar and beat on low speed until combined.
10. Fill the muffin cups 3/4 full with batter.
11. Bake for 25-35 minutes, just until the cupcakes feel firm to touch and a pick comes out clean (do not overbake or the cupcakes will dry out).
12. 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.
13. Make the icing: in a bowl of an electric mixer fitted with 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).
14. Stir in the vanilla or mint extract.
15. Frost the top of each muffin with the icing; if desired, sprinkle the crushed peppermint candy evenly over the cupcakes.
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