I really love red velvet cupcakes with cream cheese frosting, however after more than 10 attempts of making it I made a few changes here and there to the recipe to suit my taste and added the extra ingredient of Mascapone to the icing to give it a more unique taste. This is a really rich and delectable cupcake, you could even make one big cake instead of mini cupcakes as it might be less time consuming.
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Nestle cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2large eggs, room temperature
1/2 teaspoon red gel-paste food color or 2 to 3 tablespoons normal red food coloring for a rich red color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
2 sticksunsalted butter, room temperature 2 tubs cream cheese, room temperature
4 cups icing sugar, sifted
3/4 teaspoon pure vanilla essence
1 tub mascapone
Preheat oven to 180°C. Line cupcake tins with paper liners. Whisk together flour, cocoa, and salt.
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food coloring and vanilla.
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 about10 seconds.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester or toothpick is inserted in the middle of the cupcake and the centers comes out clean, about 20 minutes. (Rotation occurs at 20 minutes)
Transfer tins to wire racks to cool completely before removing cupcakes.
Please note because there is buttermilk being used in the cake batter, the cake takes longer to bake than any normal cake recipe, so instead of 20 minutes it could take from 30 to 40 minutes depending on how your oven is. After 20 minutes it is ideal to check your cupcakes and rotate them in the oven.
Now for the frosting, cream the butter and icing sugar on high for 2 to 3 mins till fluffy, and then add in the 2 tubs cream cheese and 1 tub mascapone, mix that for another minute and add the vanilla essence. If frosting is too thick for your liking you can add 2 tablespoons milk to loosen.
You can either ice the cupcakes using a piping bag or just spoon on some icing with a spatula. 🎀