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.
cupcake ingredients:
1/2 cups (1 stick) butter, softened
1-1/2 cups white sugar
2 eggs
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.
Kid's lunches, simple dinners and a whole lot of geeky baking.
I HEART red velevet cupcakes. How does this compare? Can you taste the diff if you make your own buttermilk?
Marscapone frosting…that is very interesting. How does this differ from cream cheese?
i think you dropped the unit on the milk/cream for the frosting. i had no luck using half-and-half, but whipping cream seemed to have worked just fine.
the cupcakes came out a little delicate for my tastes. it would have helped if i hadn’t overfilled so many, and had to fight them out of the pan. or let them set in the pan a bit longer before trying to remove them. but i had more batter and only one cupcake pan….
Jenn, I have to say THANK YOU! I used this recipe, along with the champagne buttercream for my parents’ anniversary dinner last night. They were a hit. And they came out literally perfect.
I have a brief post with some pictures on my blog (linked here), and all the pictures of of my process baking these cupcakes here:
http://www.flickr.com/photos/sarahschmidt/sets/72157624119333652/
This is now my new base cupcake recipe!
Hi, this looks like an amazing recipe, exactly what I want
I just have one question, I have all the ingredients, however, I wanted to know how much the icing makes? I wanted to make around 24-36 cupcakes, I have 8 ounces but will go and get more. thankyou.
@Alexa
For that many cupcakes, I’d DOUBLE it.
Double your recipe? D;
@Alexa
Yes, double the frosting recipe.
I’m going to have to try this. I’m glad it’s not a Red Velvet cupcake – I’m allergic to chocolate!
Not a fan. I think they are to sweet and didn’t love the texture.
If I wanted to make a 2 layer cake out of this recipe, do I need to alter it at all?