Red Velvet Cupcakes with Whipped Mascarpone Frosting

Name: Red Velvet Cupcakes with Whipped Mascarpone Frosting
Prep time: 30 min
Yield: 12
Ingredients: 1 ½ cups (190g) all-purpose flour; 2 tbsp (14g) natural cocoa powder; ½ tsp baking soda; ¼ tsp salt; ½ cup (115g) unsalted butter, softened; 1 cup (200g) granulated sugar; 2 large eggs, room temperature; 1 tsp vanilla extract; 1 tsp white vinegar; ¼ cup (60g) sour cream; ¼ cup (60ml) water or milk; 2 tsp red gel food coloring; 1 ½ cups (360ml) heavy cream; 1 ½ cups (375g) Cello Mascarpone; 1 ⅛ cups (135g) powdered sugar; 1 tbsp vanilla bean paste

Whether you’re surprising your sweetie with a treat for Valentine’s Day or planning an afternoon of baking with your gal pals for Galentine’s Day, Cello’s award-winning Mascarpone is deliciously versatile. Its creamy and indulgent qualities make it a wonderful topping for cupcakes, cakes, cookies, and more.

Directions

Prep: Preheat your oven to 350°F and line a cupcake tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, natural cocoa powder, baking soda, and salt.
Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar on medium-high speed until light and fluffy (about 2–3 minutes).
Add Eggs: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and vinegar.
Prepare the Sour Cream Mixture: In a small bowl or cup, whisk together the sour cream and water (or milk) until smooth. Stir in the red gel food coloring until the desired color is achieved.
Combine Wet and Dry: Alternate adding the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix.
Bake: Divide the batter evenly among the cupcake liners. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before icing.