RED VELVET CUPCAKES WITH MASCARPONE CREAM CHEESE ICING
Provided by Rebecca Rather
Categories Cake Mixer Bake Christmas Marscarpone
Yield 12 Texas-sized cupcakes
Number Of Ingredients 22
Steps:
- Preheat the oven to 350°F. Grease jumbo muffin cups (3 1/2 inches 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 small 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 the sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating after each addition, then add the cocoa paste while continuing to beat. Reduce the mixer speed to medium and beat the batter for about 4 minutes. In a medium bowl, sift together the cake flour, all-purpose flour, salt, and baking soda. Stir the vanilla into the buttermilk (this can be done in the measuring cup). Add the flour mixture in 3 increments alternately with the buttermilk in 2 increments, starting and ending with the flour. Beat on medium speed just until the ingredients are combined. Add the sour cream and vinegar and beat on low speed until combined.
- Fill the muffin cups three-fourths full with batter. Bake for 25 to 35 minutes, just until the cupcakes feel firm to the touch and a toothpick inserted in the center 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.
- To make the icing: In the large bowl of an electric mixer fitted with the 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. Sprinkle the crushed peppermint candy, if using, evenly on the cupcakes.
MASCARPONE AND CREAM CHEESE ICING RECIPE - (3.8/5)
Provided by kathybgood
Number Of Ingredients 5
Steps:
- In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.
RED VELVET CUPCAKES WITH MASCARPONE CREAM CHEESE ICING
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
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.
Nutrition Facts : Calories 738.2, Fat 43, SaturatedFat 26.7, Cholesterol 147.1, Sodium 356.3, Carbohydrate 82.2, Fiber 1.3, Sugar 50.2, Protein 7.9
MASCARPONE CREAM CHEESE ICING
Yield 12
Number Of Ingredients 7
Steps:
- In a large bowl, beat the butter, cream cheese, powdered sugar and salt on medium high speed until light and fluffy. Beat in the mascarpone on very low speed until just combined. Stir in the extract. Frost the top of each cupcake with the frosting. Sprinkle the crushed pepperment candy evenly on the cupcakes.
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