I've always been impressed with the variety of cupcakes in US. There are so many flavors, colors, decorations and passion to these lovely treats that I was excited to prepare them. There’s one in special that got my attention: the Red Velvet. Their beautiful and unique color fascinated me!
But I have to confess something… I’ve never eaten a Red Velvet before, so I decided to choose a recipe from someone that already made a lot of stunning cupcakes. I’m talking about my dear friend Carol from The Sweet Fairy Cake. The cake was very moist and the frosting was delicious. I even bought a new pastry bag and tips to decorate them. I was so happy with the result!
Red Velvet Cupcakes With Vanilla Mascarpone Frosting
(adapted from here)
Yields: 12 cupcakes
1/2 teaspoon vinegar
1/2 teaspoon baking soda
1/2 stick butter, softened
1 egg
3/4 cup sugar
1/4 cup cocoa powder sifted
2 tablespoon red food coloring
1/2 cup buttermilk
1 1/4 cup cake flour sifted
1/2 teaspoon salt
1 teaspoon vanilla paste
Preheat the oven to 350F and prepare cupcake liners in a muffin pan.
Mix the vinegar and baking soda and set aside.
Beat butter and sugar until the cream is light and fluffy, that's about 5 minutes.
Add egg and beat until well incorporated.
Make a paste with cocoa powder and food coloring and add to cream butter and sugar.
Add the flour and buttermilk to cream butter and sugar in 3 additions always start and finish with the solid. Add salt.
Add the vinegar mixture and the vanilla.
Fill cupcake tins until 2/3 of its capacity.
Bake for 20-25 minutes and let cool to be able to unmold and cool completely wait to decorate.
Vanilla Mascarpone Frosting
Yields: 3 cups
1 cup (8oz) mascarpone at room temperature
1/2 cup unsalted butter at room temperature
1 tablespoon vanilla paste
4 cups powdered sugar (1 lbs)
1. Beat the mascarpone cheese, vanilla and butter in a large bowl of electric mixer
2. Add the powdered sugar and beat until fluffy.
3. Decorate your cupcakes!
