Red Velvet Cupcakes With Mascarpone Cream Cheese Icing

The Pastry Queen Christmas

• Ready In: 1 hr 40 mins
• Yields: 12 cupcakes

Ingredients

• 1⁄4 cup  red food coloring
• 3 1⁄2 tablespoons  unsweetened cocoa powder
• 1  cup unsalted butter, at room temperature
• 1 3⁄4 cups sugar
• 2  large eggs
• 2  cups cake flour
• 1 1⁄2 cups all-purpose flour
• 1  teaspoon kosher salt
• 1  teaspoon baking soda
• 2  teaspoons vanilla extract
• 1  cup buttermilk
• 1  cup sour cream
• 1  tablespoon distilled white vinegar

• Icing

• 1  cup unsalted butter, at room temperature
• 1  cup cream cheese, at room temperature
• 2  cups powdered sugar
• 1  teaspoon vanilla extract
•  kosher salt, a pinch
• 1  cup mascarpone
• 1  teaspoon vanilla extract or 1  teaspoon  mint extract
•  crushed  peppermint candy, for garnish (optional)

Directions

1. 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.
2. In a bowl, stir the food coloring and cocoa powder together to make a smooth paste; set aside.
3. 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.
4. Add in the eggs, one at a time, beating after each addition, then add the cocoa paste while continuing to beat.
5. Decrease mixer speed to medium and beat the batter for about 4 minutes.
6. In another bowl, sift the cake flour, all-purpose flour, salt, and baking soda together.
7. Stir the vanilla into the buttermilk (can be done in the measuring cup).
8. 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.
9. Add the sour cream and vinegar and beat on low speed until combined.
10. Fill the muffin cups ¾ full with batter.
11. 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).
12. 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.
13. 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).
14. Stir in the vanilla or mint extract.
15. Frost the top of each muffin with the icing; if desired, sprinkle the crushed peppermint candy evenly over the cupcakes.