Red velvet cake is actually a chocolate flavored cake with a very distinctive red coloring. I adore it for its moisture and beauty, but my kids prefer cupcakes any day. Here is our compromise.
Red Velvet Cupcakes
7 Large Cupcakes or 12 Mini Cupcakes
1 1/8 Cups Sifted Cake Flour
1/3 Cup Cocoa Powder
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 Cup Buttermillk
1 1/2 tsp Red Food Coloring
1/2 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
3/4 Cup Sugar
1/4 Cup (1/2 Stick) Butter (softened)
Preheat Oven to: 350 Degrees Fahrenheit
Grease cupcake tins or line with paper liners.
Sift together cake flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
Whisk buttermilk, red food coloring, apple cider vinegar, and vanilla extract together in a small bowl.
Beat butter and sugar together in a large bowl.
Add egg to the butter mixture and beat until smooth.
Alternate adding the flour mixture and the buttermilk mixture to the large bowl while stirring. Both start and finish with some of the flour mixture, and stir all until just combined.
Spoon this batter into the cupcake tins. Fill each cup about 3/4 full.
If making large cupcakes, bake for 20-22 minutes at 350F until an inserted toothpick comes out clean.
If making mini cupcakes, bake for about 15 minutes at 350F until an inserted toothpick comes out clean.
8 Oz. Mascarpone Cheese (at room temperature)
2 Tbsp Butter (at room temperature)
2 tsp Vanilla Extract (or Vanilla Paste)
1 Tbsp Milk
1 1/4 Cups Confectioner’s Sugar
Beat mascarpone cheese and butter together until well combined.
Add vanilla and milk while beating.
Stir in confectioner’s sugar.
Once it has been well-mixed, use a hand mixer to beat on high for 1-2 minutes until the icing is smooth.
Spread icing over each cupcake once they’ve cooled.
This recipe came from www.pogo.com. Yes, a gaming site, but as you win one of the games, you get cookbook pages. Who would’ve guessed I’d find such a treasure there? Happy baking!