Red Velvet Cupcakes with White Chocolate Filling and Mascarpone Frosting

12 Nov

We have already established that we are going to make red velvet cupcakes for Mariya’s wedding.  Actually it is one of 3 types of cupcakes.  I saw this recipe in one of the Better Homes and Garden Christmas magazines.  Imagine if you may the beautiful red velvet cupcake filled with a lovely white chocolate whipped cream and topped with mascarpone frosting!  I was literally drooling and knew I had to try it.  I made these for a friend’s birthday as she also loves red velvet and they were a HUGE hit!  With these cupcakes I recommend eating all around the outside and save the creamy filling center and pop it in your mouth for an orgasm of the taste buds, seriously though.  We have voted unanimously these will be the red velvet cupcakes for the wedding.  As an added note, be careful when whipping the cream.  Pay attention to it and don’t do like I did and turn my back until all of a sudden liquid started spraying all over the kitchen because I overbeat the cream and created butter and milk!  What a mess but so worth it.

Adapted from Better Homes and Gardens

Red Velvet Cupcakes with White Chocolate Filling and Mascarpone Frosting

Makes 18-22 cupcakes

  • 2 1/4 cups all-purpose flour
  • 1 cups sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cooking oil
  • 1 cup buttermilk or sour milk*
  • 2 eggs
  • 2 ounces red food coloring
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla
  • White Chocolate Whipped Cream
  • Mascarpone Frosting

Preheat oven to 350F.  Line muffin pans with paper baking cups; set aside.

In a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda and salt.  Add oil, buttermilk, eggs, food coloring, vinegar, and vanilla.  Beat with electric mixer on low to medium speed for 2 minutes.

Spoon batter into prepared muffin cups, filling about 2/3 full.  Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.  Remove cups from pan and cool on wire racks.

Prepare the White Chocolate Cream and Mascarpone Frosting.  Transfer the whipped cream to a decorating bag fitted with a large round tip.  Push the tip into the center of the cupcake and force some of the whipped cream inside the cake.

Generously pipe or spread the frosting onto the tops of the cupcakes,

*to make sour milk, place 1 tablespoon vinegar or lemon juice in a measuring cup.  Add enough milk to make 1 cup, stir and let stand for several minutes.

White Chocolate Whipped Cream in a small heavy saucepan melt 3 ounces white chocolate chips and 1/4 cup heavy cream.  cook and stir over low heat until chocolate is almost melted.  Remove from heat and stir until smooth.  Set aside until cooled about 15 minutes.  In a large mixing bowl beat 3/4 cup heavy cream until soft peaks form.  Add the cooled chocolate mixture and beat until stiff peaks form.

Mascarpone Frosting in a large bowl combine 1/2 cup mascarpone cheese, and 1/4 cup softened butter.  Beat with mixer on high speed until smooth.  Add in 1 teaspoon vanilla.  Gradually add in 4 cups powdered sugar, beating well.  Beat in 2-3 teaspoons milk, 1 teaspoon at a time until spreading consistency.

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2 Responses to “Red Velvet Cupcakes with White Chocolate Filling and Mascarpone Frosting”

  1. La reine des procrastinatrices January 19, 2011 at 9:12 am #

    I tried to make a mascarpone frosting and it was a complete failure. It tasted good but it was too runny. I’ll try your recipe next time 🙂

    • Diane January 19, 2011 at 1:33 pm #

      We were very pleased with the results as I was concerned since the mascarpone is so much softer than cream cheese but it turned out perfect and tasted awesome!

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