Red Velvet Cupcakes With Mascarpone Cream Cheese Icing Recipes

RED VELVET CAKE WITH MASCARPONE FROSTING

Steps:

• For the cupcakes: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Place cupcake liners in two cupcake pans.
• Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside. Stir together the hot water and cocoa powder in a small bowl until smooth; let cool slightly. Stir together the milk and vinegar in another small bowl and let stand until thickened, 3 to 5 minutes.
• Whisk together the oil, eggs and vanilla in a large bowl until smooth. Whisk in the red food coloring and the cocoa mixture. Alternate whisking in the flour mixture in three additions and the milk in two, starting and ending with the flour, until just combined. Divide the batter evenly among the cupcake liners.
• Bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes. Let cool for 10 minutes in the pans, then remove to cooling racks and let cool completely.
• For the frosting: Meanwhile, beat the cream cheese, mascarpone, butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and fluffy. Gradually beat in the confectioners' sugar until smooth. Increase the speed to high and beat until very fluffy and there is no gritty texture left from the sugar. Beat in the milk to adjust the consistency if the frosting seems too thick.
• Transfer the frosting to a pastry bag with a medium round tip. Pipe a circle onto each of the cupcakes.
• Meanwhile, melt the chocolate in a microwave-safe bowl in the microwave or in a double boiler. Transfer the chocolate to a small piping bag and snip a tiny hole. Pipe a spiral on each of the cupcake tops that spans the full size of the top. Run a toothpick from the center point of the spiral and drag to the edge of the cupcake. Do this 3 to 5 times, creating a web. Repeat with the remaining cupcakes. Top with a gummy spider, if using. Spooky!

RED VELVET CUPCAKES WITH MASCARPONE CREAM CHEESE ICING

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.

MINI RED VELVET CUPCAKES WITH CREAM CHEESE ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups.
• Sift flour, sugar, salt, baking soda, and cocoa powder together in a bowl.
• Beat oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar together in the bowl of a stand mixer fitted with the paddle attachment. Slowly add the flour mixture; beat on low speed until batter is just moistened and still airy. Pour batter into the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool, about 15 minutes.
• Beat cream cheese and butter together in a clean stand mixer bowl. Slowly add confectioners' sugar and vanilla extract. Mix on low until smooth. Spread icing over cooled cupcakes.

RED VELVET CUPCAKES WITH MASCARPONE CREAM CHEESE ICING

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.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with 20 paper liners. Whisk together cake flour, cocoa, and salt.
• With an electric mixer on medium-high speed, whisk together sugar and butter until combined. Mix in food color and vanilla. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
• Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed for 10 seconds.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, use a small offset spatula to spread cupcakes with frosting. Chill before serving.

RED VELVET CAKE ICING

Steps:

• Softly whip cream by hand, in electric mixer or in food processor. Cover in bowl and refrigerate.
• Blend cream cheese and mascarpone in food processor or electric mixer until smooth. Add vanilla, pulse briefly, and add confectioners' sugar. Blend well.
• Transfer cream cheese mixture to bowl; fold in whipped cream. Refrigerate until needed.

BOBBY FLAY THROWDOWN RED VELVET CUPCAKES AND CREAM CHEESE ICING

Steps:

• For the cupcakes:.
• Preheat oven 350 degrees F.
• Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
• In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out.
• tough.
• Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
• For the cream cheese frosting:.
• Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
• The frosting can be used right away, or stored in the refrigerator up to a week.
• Frost cooled cupcakes with the cream cheese frosting.