|Red velvet cupcake with mascarpone cream cheese frosting is a delightful dessert. These cupcakes have a moist texture, soft crumbs, a touch of chocolate, and an attractive red color. When they’re combined with the tangy, flavorful mascarpone cream cheese frosting, you can call them perfection.|
The recipe for these amazing red velvet cupcakes is easy and simple.The texture will be greasy, and incredibly savory, fluffy, puffy with enough sweetness.
These red velvet cupcakes are complimentary for a friendly and elegant afternoon tea party. Also, kids will love these little drops of heaven because of their eye-catching color.
Preheat the oven to 350ºF (178ºC). Also, line a cupcake pan with cupcake liners and set aside.
Choose a large bowl and sift in the cake flour, salt, and cocoa powder. Use a whisk and gently mix them.
In a separate large bowl, beat the butter with an electric mixer until fluffy and light for about 2-minutes. The butter should be softened to room temperature. Then add in the sugar and beat them until creamy and smooth for about 2-3 minutes.
Now beat in the egg and vanilla extract and mix for one more minute.
Use a regular or liquid massacring cup and whisk together the red food coloring and buttermilk. Mix until thoroughly incorporated. The red food coloring you are using can be liquid or gel.
Beat the dry ingredients into the butter mixture 1/3 at a time. At the same time, divide the buttermilk mixture into three parts and add it to the other ingredients. Mix until everything is thoroughly combined. Use a spatula to scrape the sides of the bowel.
In a small cup, dissolve the baking soda into the distilled vinegar; once done, add into the cupcake batter and give it a nice mix.
Pour in or spoon the batter into the papered muffin pan. Fill each about 2/3 full; you want to give enough space to rise. Tap the pan on a solid surface two times to settle the mixture and make sure there are no gaps between the cake batter, the pan, and the sides.
Bake these beautiful cupcakes in the preheated oven for 15-18 minutes. When you insert a toothpick in them, it comes out clean. Let them cool for 10 minutes before removing them from the pan and after that, let them rest on a cooling rack.
Now it is time to make the mascarpone cream cheese frosting. In a large bowl, beat the unsalted butter with an electric mixer until fluffy and light. Add in the mascarpone cream cheese and mix them until evenly combined. Then mix in the vanilla extract and salt.
In a separate bowl, sift in the powdered sugar and cornstarch. Beat this mixture with the butter and cheese combination about one cup at a time. Beat them using low speed, and once the sugar is fully incorporated, turn it to medium speed. 2-3 minutes is enough.
Use a piping bag and a star or 1M tip to frost the cooled red velvet cupcakes. Swirl the frosting onto the cupcakes. Sprinkle with your favorite cupcake confetti or red chocolate pieces. Enjoy!
You can store the cupcakes in an airtight container at room temperature for up to 8 hours and three days in the fridge.