Red Velvet Cupcakes
Source of Recipe
Bakingsheet
List of Ingredients
1 1/8 cups sifted cake flour (10 tbsp)
1 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cups sugar
1/4 cup butter, softened
1 egg
1/2 cup buttermilk
1 1/2 tsp red food coloring
1/2 tsp apple cider vinegar
1 tsp vanilla extract
For Mascarpone Frosting:
8 oz mascarpone cheese, room temperature
2 tbsp butter, room temperature
2 tsp vanilla paste (extract is fine)
1 tbsp milk
1 1/4 cups confectioners sugarRecipe
Preheat oven to 350F. Grease cupcake tins or line with paper liners.
In a medium bowl, sift together cake flour, cocoa, baking powder, baking soda and salt. In a small bowl, whisk together buttermilk, food coloring, vinegar and vanilla extract.
In a large bowl, cream together butter and sugar. Add in egg and beat until smooth. Add dry ingredients in 4 additions, alternating with 3 additions of the buttermilk mixture, scraping the sides of the bowl as necessary. Stir until just combined.
Spoon batter into prepared cupcake tins. Fill them 2/3 to 3/4 full, which will create nice, rounded tops.
Bake mini cupcakes for 15 minutes and regular cupcake for 20-22 minutes, until a toothpick comes out clean.
Yield: 7 large and 12 mini cupcakes, with more than enough frosting to top each one thickly.
Frosting:
Beat together mascarpone and butter until well combined. Beat in vanilla and milk. Add in confectioners sugar, scraping down the bowl as you go. When it has all been incorporated, beat on high speed for 1-2 minutes, until icing is smooth.
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