Red Velvet Cupcakes with White Chocolate Filling and Mascarpone Frosting
- Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside.
- In a large bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. Add oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Beat with an electric mixer on low to medium speed until combined. Spoon batter into the prepared muffin cups, filling each about three-fourths full.
- Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.
- Prepare White Chocolate Whipped Cream and Mascarpone Frosting. Transfer the whipped cream to a decorating bag fitted with a large round or star tip. Push tip into the top of each cupcake and force some of the whipped cream inside cake.
- Generously pipe or spread the frosting onto tops of cupcakes. If desired, sprinkle with grated white chocolate and/or white chocolate curls. Makes 18 cupcakes.
From the Test Kitchen
*Test Kitchen Tip:
To make 1 cup sour milk, place 1 tablespoon vinegar or lemon juice in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.
- In a large bowl, combine mascarpone cheese and softened butter. Beat with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating well. Beat in milk, 1 teaspoon at a time, to reach spreading consistency.
White Chocolate Whipped Cream
- In a small heavy saucepan, combine white baking chocolate and 1/4 cup of the whipping cream. Cook and stir over low heat until chocolate is nearly melted. Remove from heat; stir until smooth. Cool for 15 minutes. In a large bowl, beat remaining whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Add the cooled white chocolate mixture. Beat just until stiff peaks form (tips stand straight). If desired, cover and chill for up to 24 hours.
Sue Schumacher 722 Days Ago
YUMMMMMMMMMMMY!!!! These are so wonderful! Great red velvet texture and taste! I used Wilton Red Color gel with no-taste & it's wonderful!
Kristiana Whisnant 1636 Days Ago
Let me start by saying, I LOVE red velvet! Every cupcake bakery I have been to I try their red velvet. I am always looking for the next favorite. This, sadly, was not it. The whipped white chocolate filling was ok but I would rather do without. The most egregious fault with this take on a red velvet cupcake was the frosting. The typical frosting is a cream cheese and mascarpone is an Italian cream cheese. Great, right? Wrong! I don't care who you are, how can you justify 4 CUPS of confectioners sugar??? I even upped the portion of mascarpone and butter and decreased the 4 cups down to 2 1/2 and I could hardly get through the cupcake because the frosting was so terribly sweet. It coated my mouth. It was very sad. I went back and used that last bit of my mascarpone cheese and added a tiny fraction of confectioners sugar to it. That was enough. Good grief people! Mascarpone is not tart like American cream cheese! 1 Cup would be sufficient! NOT 4! Nix the whipped white chocolate and majorly reduce the confectioners sugar. Then this might be a good cupcake.