Red Velvet Cupcakes with White Chocolate Filling and Mascarpone Frosting

Red Velvet Cupcakes with White Chocolate Filling and Mascarpone Frosting

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2-¼

    cups all-purpose flour

  • 1-½

    cups sugar

  • ¼

    cup unsweetened cocoa powder

  • 1

    teaspoon baking soda

  • 1

    teaspoon salt

  • 1

    cup cooking oil

  • 1

    cup buttermilk or sour milk*

  • 2

    eggs

  • ¼

    cup red food coloring (2 ounces)

  • 1

    teaspoon vinegar

  • 1

    teaspoon vanilla

  • White Chocolate Whipped Cream

  • Mascarpone Frosting

  • Grated white chocolate and/or white chocolate curls (optional)

Directions

1. Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. 2. In a large bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. Add oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Beat with an electric mixer on low to medium speed until combined. Spoon batter into the prepared muffin cups, filling each about three-fourths full. 3. Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks. 4. Prepare White Chocolate Whipped Cream and Mascarpone Frosting. Transfer the whipped cream to a decorating bag fitted with a large round or star tip. Push tip into the top of each cupcake and force some of the whipped cream inside cake. 5. Generously pipe or spread the frosting onto tops of cupcakes. If desired, sprinkle with grated white chocolate and/or white chocolate curls. Makes 18 cupcakes. *Test Kitchen Tip: To make 1 cup sour milk, place 1 tablespoon vinegar or lemon juice in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using. White Chocolate Whipped Cream: In a small heavy saucepan, combine 3 ounces chopped white baking chocolate and 1/4 cup whipping cream. Cook and stir over low heat until chocolate is nearly melted. Remove from heat; stir until smooth. Cool for 15 minutes. In a large bowl, beat 3/4 cup whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Add the cooled white chocolate mixture. Beat just until stiff peaks form (tips stand straight). If desired, cover and chill for up to 24 hours. Mascarpone Frosting: In a large bowl, combine 1/2 cup mascarpone cheese and 1/4 cup softened butter. Beat with an electric mixer on medium to high speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add 4 cups powdered sugar, beating well. Beat in 2 to 3 teaspoons milk, 1 teaspoon at a time, to reach spreading consistency.


Nutrition

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