RED VELVET CUPCAKES WITH MASCARPONE CREAM CHEESE ICING

Red Velvet Cupcakes With Mascarpone Cream Cheese Icing image

Make and share this Red Velvet Cupcakes With Mascarpone Cream Cheese Icing recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h40m

Yield 12 cupcakes

Number Of Ingredients 21

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)

Steps:

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.
In a 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 sugar on medium-high speed until light and fluffy, about 2 minutes.
Add in the eggs, one at a time, beating after each addition, then add the cocoa paste while continuing to beat.
Decrease mixer speed to medium and beat the batter for about 4 minutes.
In another bowl, sift the cake flour, all-purpose flour, salt, and baking soda together.
Stir the vanilla into the buttermilk (can be done in the measuring cup).
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.
Add the sour cream and vinegar and beat on low speed until combined.
Fill the muffin cups ¾ full with batter.
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).
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.
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).
Stir in the vanilla or mint extract.
Frost the top of each muffin with the icing; if desired, sprinkle the crushed peppermint candy evenly over the cupcakes.