Description
Delicious red velvet cupcakes filled with a creamy cheesecake center and topped with mascarpone frosting.
Ingredients
Scale
- 300 grams cake flour (2½ cups)
- 300 grams caster or granulated sugar (1½ cups)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 350 ml sunflower or vegetable oil (1½ cups)
- 240 ml buttermilk (1 cup, room temp)
- 2 large eggs (room temp)
- 1 tablespoon red food gel or paste
- 1 teaspoon white distilled vinegar
- 2 teaspoons vanilla extract
- 250 grams cream cheese (8 oz, room temperature)
- 50 grams sugar (¼ cup)
- 1 egg
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 50 grams whipping cream (¼ cup)
- 250 grams mascarpone cheese (1 cup)
- 240 ml whipping cream (1 cup)
- 1 teaspoon vanilla extract
- 50 grams icing sugar (½ cup, sifted)
Instructions
- Preheat oven to 170°C. Line 2 muffin tins with paper cases.
- In the bowl of a mixer sift together cake flour, sugar, baking soda, salt, and cocoa powder.
- In a jug mix together oil, buttermilk, eggs, red food color, vinegar, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until well combined and a smooth batter forms.
- Fill the paper liners halfway with red velvet batter and set to one side.
- In the bowl of mixer or using a hand mixer, beat the cream cheese until smooth and creamy. Slowly beat in sugar and add salt. Scrape the sides of the bowl as needed.
- Beat in the egg. Add the vanilla extract and whipping cream, and beat until well incorporated.
- Spoon about 1 to 2 tablespoons of cheesecake batter onto red velvet until paper case is two thirds full.
- Bake in preheated oven for 22-25 minutes or until toothpick inserted comes out clean.
- Remove cupcakes from oven and place on cooling rack for 10 minutes. Carefully remove cupcakes from pan and leave to cool completely on rack before frosting.
- Combine mascarpone cheese, double cream, vanilla extract, and icing sugar in the bowl of a stand mixer. Beat until thick like firmly whipped cream. Cover and chill until needed. It will keep for up to 2 days.
- Fit a piping bag with a french nozzle and fill with the cheesecake frosting. Hold the tip straight up over the centre of the cupcake. Apply pressure to the frosting bag and squeeze out frosting whilst raising the tip slightly. Do not move the tip around. Release pressure and lift the tip straight up.
Notes
- Make sure ingredients like buttermilk and eggs are at room temperature for better blending.
- Chill the mascarpone frosting before use to make piping easier.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg