Red Velvet Cupcakes with Mascarpone Cream Cheese Icing

(from saymyname’s recipe box)

12 cupcakes

Source: The Pastry Queen Christmas

Categories: Cupcakes, Dessert

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
  • Icing:
  • 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 ½ 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 ¾ 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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