My friend Darlene has been going on a lot of caketastings for her wedding. Sounds like a dream! She happened upon a white velvet cupcake and I couldn’t stop thinking about it. It sounded delicious!
Most red velvets call for a flour or a cream cheese frosting but I think that mascarpone frosting is the perfect pairing.
1/2 cups (1 stick) butter, softened
1-1/2 cups white sugar
1 teaspoon vanilla
1 cup cake flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 TB white vinegar
mascarpone frosting (recipe here)
Preheat oven to 350 degrees. Prep a cupcake pan with liners.
Whisk the flour, baking powder and salt together and set aside.
Cream the butter and sugar until light and fluffy. Add the eggs and vanilla and mix well. Alternate the flour and the buttermilk.
Now dissolve the baking soda in the vinegar. Sounds weird but trust me on this. Carefully stir it into the batter. You will get a lovely velvet-y batter. Pour into prepped cupcake pans, about 1/2 full.
Bake for 15-20 minutes depending on your oven, or until toothpick inserted into cake comes out clean. Cool on wire racks and frost with the mascarpone frosting.
I decorated these with edible pearls – the kids LOVED this cupcake and I think they will be asking for it again soon.