What screams Valentines day dessert more than red velvet cupcakes with extra special rich velvety lovely melt in your mouth cream cheese, mascarpone, whipped cream icing? Yes I just said that and I know your drooling now, and I am remembering these in the fridge as I speak. Tempting me! Seriously this is the best cake and icing I have ever had in my life, no kidding its that good. I am not sure where I got the recipe so if someone knows please speak up and I will be sure to give them all the credit. I found this recipe in my file and wanted to make something for the boys daycare party and I cam across this and immediately knew I had to make it. Now for their party I will probably just top it with a normal butter cream icing, but for us we had the whipped heavenly goodness. This recipe yields lots of cupcakes so beware of your waistlines!
Cupcake Ingredients:3 1/2 cups cake flour, 1/2 cup unsweetened cocoa (not Dutch process), 1 1/2 teaspoons salt, 2 cups canola oil, 2 1/4 cups granulated sugar, 3 large eggs, 6 tablespoons (3 ounces) red food coloring, 1 1/2 teaspoons vanilla, 1 1/4 cup buttermilk, 2 teaspoons baking soda, 2 1/2 teaspoons white vinegar
In a separate bowl mix flour, cocoa, salt and buttermilk (if using the powder)
Mix well
In the stand mixer add oil and sugar and mix till well combined
Then slowly add 3 eggs
While beater is on low add your red food coloring and vanilla
Then in batches add flour and water (or buttermilk if using liquid) till fully combined
Then in a separate dish add your baking soda and vinegar stir till combined and add to your cake mix
turn on beater for about 10-15 seconds
Then pour into cupcake liners and bake @ 350 for 20 minutes until toothpick comes out clean
be sure to sample while its warm- quality control!
While they are cooling go ahead and start on your frosting
Frosting Ingredients: 2 cups heavy cream, cold, 24 ounces cream cheese, at room temperature (or 12 ounces cream cheese and
12 ounces mascarpone cheese), 1/2 teaspoon vanilla, 1 1/2 cups confectioners’ sugar, sifted
Pour whipping cream in to mixer and whip on high till soft peaks are formed then place in refrigerator to cool
While cooling blend cream cheese and marcapone cheese
Add vanilla and confectioners sugar, blend well
Then slowly fold the cream cheese into the whipping cream
Enjoy a whole lot!
Red Velvet Cupcakes
Cupcakes:
3 1/2 cups cake flour
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons (3 ounces) red food coloring
1 1/2 teaspoons vanilla
1 1/4 cup buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar
Frosting:
2 cups heavy cream, cold
24 ounces cream cheese, at room temperature (or 12 ounces cream cheese and
12 ounces mascarpone cheese)
1/2 teaspoon vanilla
1 1/2 cups confectioners’ sugar, siftedPreheat oven to 350 F. Place paper cupcake liners into two or three 12-count muffin pans. This recipe will make 24 large cupcakes or 36 smaller cupcakes, or loads of mini-cupcakes.
In a medium bowl, combine cake flour, cocoa and salt. Whisk to mix thoroughly. In the bowl of an electric mixer combine oi l and sugar. Beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low add red food coloring slowly, without splashing. Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
In a small dish, place the baking soda, stir in vinegar and add to batter with machine running. Beat for 10 seconds. Divide batter among cupcake compartments, filling about 2/3 full. Place in oven and bake until a cake tester comes out clean, 20 to 25 minutes. Let cool in pans 20 minutes. Then remove from pans. Let cool completely before frosting.
Yield: 24-36 cupcakes depending on the size of pans.
This recipe will also yield three 9-inch layers if you want to make a cake instead. Make sure you butter the cake pans well, then line the bottoms with parchment paper. Bake longer (40-45 minutes) when making a layer cake.
Frosting:
Place cream in bowl and whip cream until soft peaks form. Cover in bowl and refrigerate. Blend cream cheese (and mascarpone if desired) with electric mixer until smooth. Add vanilla and confectioners’ sugar. Blend well. Transfer cream cheese mixture to a larger bowl. Fold in whipped cream. Pile high on cupcakes with a knife or through a pastry bag. Yield: Icing for 36 small, 24 large cupcakes or the tops and sides of a three-layer cake.
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