Red Velvet Cupcakes With Mascarpone Cream Cheese Icing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RED VELVET CAKE WITH MASCARPONE FROSTING

Provided by Anne Burrell

Categories     dessert

Time 2h5m

Yield 2 dozen cupcakes

Number Of Ingredients 21



Red Velvet Cake with Mascarpone Frosting image

Steps:

  • For the cupcakes: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Place cupcake liners in two cupcake pans.
  • Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside. Stir together the hot water and cocoa powder in a small bowl until smooth; let cool slightly. Stir together the milk and vinegar in another small bowl and let stand until thickened, 3 to 5 minutes.
  • Whisk together the oil, eggs and vanilla in a large bowl until smooth. Whisk in the red food coloring and the cocoa mixture. Alternate whisking in the flour mixture in three additions and the milk in two, starting and ending with the flour, until just combined. Divide the batter evenly among the cupcake liners.
  • Bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes. Let cool for 10 minutes in the pans, then remove to cooling racks and let cool completely.
  • For the frosting: Meanwhile, beat the cream cheese, mascarpone, butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and fluffy. Gradually beat in the confectioners' sugar until smooth. Increase the speed to high and beat until very fluffy and there is no gritty texture left from the sugar. Beat in the milk to adjust the consistency if the frosting seems too thick.
  • Transfer the frosting to a pastry bag with a medium round tip. Pipe a circle onto each of the cupcakes.
  • Meanwhile, melt the chocolate in a microwave-safe bowl in the microwave or in a double boiler. Transfer the chocolate to a small piping bag and snip a tiny hole. Pipe a spiral on each of the cupcake tops that spans the full size of the top. Run a toothpick from the center point of the spiral and drag to the edge of the cupcake. Do this 3 to 5 times, creating a web. Repeat with the remaining cupcakes. Top with a gummy spider, if using. Spooky!

5 1/2 cups all-purpose flour, plus more for dusting the pans
3 cups granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon fine salt
1/2 cup very hot water
1/4 cup unsweetened cocoa powder
2 cups milk
1/4 cup white distilled vinegar
2 1/2 cups vegetable oil
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
Two 1-ounce bottles red food coloring (about 4 tablespoons)
8 ounces cream cheese, at room temperature
8 ounces mascarpone cheese
2 sticks unsalted butter, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
2 cups confectioners' sugar
1 to 2 tablespoons milk
8 ounces semisweet chocolate chips
Gummy spiders for garnish, optional

RED VELVET CUPCAKES WITH MASCARPONE CREAM CHEESE ICING

Provided by Rebecca Rather

Categories     Cake     Mixer     Bake     Christmas     Marscarpone

Yield 12 Texas-sized cupcakes

Number Of Ingredients 22



Red Velvet Cupcakes with Mascarpone Cream Cheese Icing image

Steps:

  • Preheat the oven to 350°F. Grease jumbo muffin cups (3 1/2 inches in diameter and 2 inches deep) with butter or cooking spray, and lightly flour them, knocking out the excess flour, or line them with baking papers.
  • In a small bowl, stir the food coloring and cocoa powder together to make a smooth paste. Set aside. Using an electric mixer fitted with the paddle attachment, cream the butter and the sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating after each addition, then add the cocoa paste while continuing to beat. Reduce the mixer speed to medium and beat the batter for about 4 minutes. In a medium bowl, sift together the cake flour, all-purpose flour, salt, and baking soda. Stir the vanilla into the buttermilk (this can be done in the measuring cup). Add the flour mixture in 3 increments alternately with the buttermilk in 2 increments, starting and ending with the flour. Beat on medium speed just until the ingredients are combined. Add the sour cream and vinegar and beat on low speed until combined.
  • Fill the muffin cups three-fourths full with batter. Bake for 25 to 35 minutes, just until the cupcakes feel firm to the touch and a toothpick inserted in the center comes out clean. Do not overbake, or the cupcakes will dry out. Remove from the oven and let cool in the pans for 5 minutes, then unmold onto a wire rack and let cool completely before frosting.
  • To make the icing: In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy. Beat in the mascarpone on very low speed until just combined. (Be careful; once you've added the mascarpone, excessive beating can make the frosting curdle.) Stir in the vanilla or mint extract.
  • Frost the top of each muffin with the icing. Sprinkle the crushed peppermint candy, if using, evenly on the cupcakes.

1/4 cup (2 ounces) red food coloring
3 1/2 tablespoons high-quality unsweetened cocoa powder
1 cup (2 sticks) unsalted butter at room temperature
1 3/4 cups sugar
2 large eggs
2 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup buttermilk
1 cup sour cream
1 tablespoon distilled white vinegar
Icing
1 cup (2 sticks) unsalted butter at room temperature
1 cup (8 ounces) cream cheese at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of kosher salt
1 cup (8 ounces) mascarpone (Italian cream cheese, available at most grocery stores)
1 teaspoon vanilla or mint extract
Crushed peppermint candy for garnish (optional)

MINI RED VELVET CUPCAKES WITH CREAM CHEESE ICING

This is one dessert that I could eat every day. It's easy to make, fun to decorate, and delicious to eat. I highly recommend it.

Provided by Trex

Categories     Desserts     Cakes     Wedding Cake Recipes

Time 1h

Yield 30

Number Of Ingredients 15



Mini Red Velvet Cupcakes with Cream Cheese Icing image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups.
  • Sift flour, sugar, salt, baking soda, and cocoa powder together in a bowl.
  • Beat oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar together in the bowl of a stand mixer fitted with the paddle attachment. Slowly add the flour mixture; beat on low speed until batter is just moistened and still airy. Pour batter into the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool, about 15 minutes.
  • Beat cream cheese and butter together in a clean stand mixer bowl. Slowly add confectioners' sugar and vanilla extract. Mix on low until smooth. Spread icing over cooled cupcakes.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 31.4 g, Cholesterol 47.7 mg, Fat 23.5 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 9.5 g, Sodium 184.3 mg, Sugar 22.8 g

2 ½ cups sifted all-purpose flour
1 ½ cups white sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon unsweetened cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
3 (6 ounce) packages cream cheese, at room temperature
1 cup unsalted butter, at room temperature
3 cups sifted confectioners' sugar
1 teaspoon vanilla extract

RED VELVET CUPCAKES WITH MASCARPONE CREAM CHEESE ICING

Make and share this Red Velvet Cupcakes With Mascarpone Cream Cheese Icing recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h40m

Yield 12 cupcakes

Number Of Ingredients 21



Red Velvet Cupcakes With Mascarpone Cream Cheese Icing image

Steps:

  • Preheat oven to 350°; grease jumbo muffin cups (3 ½ inch in diameter and 2 inches deep) with butter or cooking spray and lightly flour them, knocking out the excess flour, or line them with baking papers.
  • In a bowl, stir the food coloring and cocoa powder together to make a smooth paste; set aside.
  • Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
  • Add in the eggs, one at a time, beating after each addition, then add the cocoa paste while continuing to beat.
  • Decrease mixer speed to medium and beat the batter for about 4 minutes.
  • In another bowl, sift the cake flour, all-purpose flour, salt, and baking soda together.
  • Stir the vanilla into the buttermilk (can be done in the measuring cup).
  • Add the flour in 3 increments alternately with the buttermilk in 2 increments, starting and ending with the flour; beat on medium speed just until ingredients are combined.
  • Add the sour cream and vinegar and beat on low speed until combined.
  • Fill the muffin cups ¾ full with batter.
  • Bake for 25-35 minutes, just until the cupcakes feel firm to touch and a pick comes out clean (do not overbake or the cupcakes will dry out).
  • Remove from the oven and let cool in the pans for 5 minutes, then unmold onto a wire rack and let cool completely before frosting.
  • Make the icing: in a bowl of an electric mixer fitted with paddle attachment, beat the butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy. Beat in the mascarpone on very low speed until just combined (be careful; once you've added the mascarpone, excessive beating can make the frosting curdle).
  • Stir in the vanilla or mint extract.
  • Frost the top of each muffin with the icing; if desired, sprinkle the crushed peppermint candy evenly over the cupcakes.

Nutrition Facts : Calories 738.2, Fat 43, SaturatedFat 26.7, Cholesterol 147.1, Sodium 356.3, Carbohydrate 82.2, Fiber 1.3, Sugar 50.2, Protein 7.9

1/4 cup red food coloring
3 1/2 tablespoons unsweetened cocoa powder
1 cup unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs
2 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup buttermilk
1 cup sour cream
1 tablespoon distilled white vinegar
1 cup unsalted butter, at room temperature
1 cup cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
kosher salt, a pinch
1 cup mascarpone
1 teaspoon vanilla extract or 1 teaspoon mint extract
crushed peppermint candy, for garnish (optional)

BOBBY FLAY THROWDOWN RED VELVET CUPCAKES AND CREAM CHEESE ICING

I saw this recipe on the Food Network show Bobby Flay Throwdown. He challenged a lady who has a cupcake store. This is the recipe she uses and says she sells the most of. You want to make these huge. She makes them to feed 2 people. Opening them up and cutting them in half like a regular cake. The icing recipe makes alot,,,but plan to use a heaping scoop on top of the cupcake. Since you cut it in half and eat it with a fork every forkful can dip into the icing. I double the cocoa amount for more flavor. Also,,it calls for 2 tbs of red food coloring, it does make it very red,,but even 1 tbs will make it red enough.

Provided by Domesticgirly

Categories     Dessert

Time 1h25m

Yield 16 cupcakes

Number Of Ingredients 17



Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing image

Steps:

  • For the cupcakes:.
  • Preheat oven 350 degrees F.
  • Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
  • In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out.
  • tough.
  • Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
  • For the cream cheese frosting:.
  • Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
  • The frosting can be used right away, or stored in the refrigerator up to a week.
  • Frost cooled cupcakes with the cream cheese frosting.

3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
2 1/4 cups granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons red food coloring
2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water
1 1/2 lbs cream cheese, room temperature
1 lb butter, room temperature
2 lbs powdered sugar, sifted
1 tablespoon vanilla extract

RED VELVET CAKE ICING

Cream-cheese frosting has become the go-to topping for red velvet cake. Not only do the colors provide a feast of contrast for the eyes, the creamy richness of the icing perfectly complements the deep flavor of the cake.

Provided by Florence Fabricant

Categories     quick, dessert

Time 15m

Yield Icing for top and sides of 3-layer cake

Number Of Ingredients 5



Red Velvet Cake Icing image

Steps:

  • Softly whip cream by hand, in electric mixer or in food processor. Cover in bowl and refrigerate.
  • Blend cream cheese and mascarpone in food processor or electric mixer until smooth. Add vanilla, pulse briefly, and add confectioners' sugar. Blend well.
  • Transfer cream cheese mixture to bowl; fold in whipped cream. Refrigerate until needed.

2 cups heavy cream, cold
12 ounces cream cheese, at room temperature
12 ounces mascarpone
1/2 teaspoon vanilla
1 1/2 cups confectioners' sugar, sifted

More about "red velvet cupcakes with mascarpone cream cheese icing recipes"

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING | PAULA …
Web In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Add the sifted dry …
From pauladeen.com
4.9/5 (139)
Total Time 20 mins
Estimated Reading Time 2 mins
red-velvet-cupcakes-with-cream-cheese-frosting-paula image


RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
Web May 11, 2022 8 ounces cream cheese, room temperature 2 to 3 cups powdered sugar 1 teaspoon vanilla extract Method Preheat the oven to 350°F: Line a muffin tin with cupcake papers. Make the cupcake batter: …
From simplyrecipes.com
red-velvet-cupcakes-with-cream-cheese-frosting image


MINI RED VELVET CAKES RECIPE - SOUTHERN LIVING
Web Sep 19, 2019 Whisk together buttermilk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Pour batter into a lightly greased (with shortening) and floured 13- x 9-inch pan. Bake at …
From southernliving.com
mini-red-velvet-cakes-recipe-southern-living image


RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - THE …
Web Feb 3, 2017 4 Ounces cream cheese room temperature 1 pinch salt 1 teaspoon vanilla extract 2 1/4 cup powdered sugar 1/2 tablespoon Milk plus more if needed Instructions Preheat the oven to 350°. Spray a muffin …
From therecipecritic.com
red-velvet-cupcakes-with-cream-cheese-frosting-the image


RED VELVET CUPCAKES WITH CREAM CHEESE - PITCHFORK …
Web Feb 6, 2015 Instructions. Preheat oven to 350 degrees. Beat cream cheese and sugar until light and fluffy. Add egg and salt. Beat again. Stir in chocolate chips. Refrigerate while making cake mix. Prepare cake mix …
From pitchforkfoodie.com
red-velvet-cupcakes-with-cream-cheese-pitchfork image


RED VELVET CUPCAKES (CREAM FILLED) - MAMA NEEDS CAKE®
Web Jul 23, 2020 Preheat oven to 350° and line 2 muffin tins with 24 liners. Cream together the sugar, butter and eggs and in a large bowl. Add food coloring, white vinegar, and cocoa …
From mamaneedscake.com
4.7/5 (88)
Category Dessert
Servings 24
Total Time 26 mins
  • In a separate bowl, mix together the flour, cornstarch, salt, baking soda, and baking powder well.


RED VELVET POUND CAKE – IF YOU GIVE A BLONDE A KITCHEN
Web Jan 16, 2023 Beat wet ingredients: vegetable oil, melted butter and sugar on medium-high speed until well combined. Add eggs, buttermilk, vanilla, vinegar and red food coloring. …
From ifyougiveablondeakitchen.com


AUTHENTIC RED VELVET CAKE - NO CREAM CHEESE - NO FOOD …
Web In 1900, Red Velvet Cake was not made with bottled food coloring. Its faint red hue came from mixing non-Dutch cocoa (not alkalized cocoa) with acidic ingre...
From youtube.com


SUGAR FREE RED VELVET TEXAS SHEET CAKE - LOW CARB INSPIRATIONS
Web Jan 18, 2023 Instructions. Preheat the oven to 350 degrees and prepare a 9’’x13’’ baking tray with parchment paper. First, pick four out of the six eggs and divide eggs whites …
From lowcarbinspirations.com


RED VELVET CUPCAKES WITH VANILLA CREAM CHEESE FROSTING
Web Jan 12, 2015 Prepare the cupcakes: Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners. Whisk the flour, cocoa powder and salt in a medium bowl. …
From flavorthemoments.com


EASY RED VELVET CAKE RECIPE WITH CREAM CHEESE - CAKE BABE
Web Jan 16, 2023 Step 2: Add the powdered sugar. With the mixer on low speed, add the powdered sugar, followed by the cream, vanilla bean paste, and a pinch of salt. Beat on …
From cake-babe.com


THE BEST RED VELVET CUPCAKES WITH CREAM CHEESE BUTTERCREAM …
Web Nov 21, 2018 Preheat your oven to 350 °F. Line (2) 12 well muffins tins with paper liners. In a large bowl, whisk together the flour, cornstarch, cocoa powder, baking soda and salt …
From thekitchenmagpie.com


RED VELVET CAKE WITH MASCARPONE CHEESE WHIPPED CREAM FROSTING
Web Step 2: Take a spoon of whipped cream and add it into the mascarpone cheese. Before adding that, add a spoon of whipped cream into it and give it a good mix with a spoon so …
From kaotickrunch.com


RED VELVET CUPCAKES WITH MASCARPONE CREAM CHEESE FROSTING
Web Preheat the oven to 350 degrees. Line the cupcake tins with cupcake cases. Sift the flour, cocoa, baking powder and salt into a bowl. Whisk together. Set aside. Mix the oil, vanilla …
From ninjabaker.com


MINNEAPOLIS & ST. PAUL CUPCAKE ORDERS - THE BUTTERED TIN
Web Flavors rotate daily and vary by location. Order cupcakes online for Minneapolis or St. Paul pickup! We require a minimum order of six cupcakes per flavor. All online cupcake …
From thebutteredtin.com


SUPER MOIST RED VELVET WEDDING CUPCAKES WITH WHIPPED CREAM …
Web super moist red velvet wedding cupcakes with whipped cream cheese frosting and sprinkles with edible glitter 80mg each
From reddit.com


VEGAN MASCARPONE - NAMELY MARLY
Web Jan 16, 2023 Open the tofu package and remove any liquid it was packed in. Measure out 1 cup. Drain soaked cashews and add them to a blender along with the tofu, coconut oil, …
From namelymarly.com


RED VELVET CAKE WITH MASCARPONE BUTTERCREAM - BAKES BY BROWN …
Web Feb 10, 2021 To make the buttercream place the mascarpone, butter and salt in the bowl of a stand mixer and with the whisk attachment beat on medium-high speed until light …
From bakesbybrownsugar.com


WHAT IS RED VELVET CAKE? PLUS 4 RECIPES TO TRY - PUREWOW
Web 2 days ago To promote it, the company distributed recipes for red velvet cake with ermine frosting. Cream cheese would make an entrance in the 1940s. Red velvet cake truly …
From purewow.com


RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
Web Feb 4, 2020 Preheat oven to 350° F. Line a cupcake pan with cupcake liners or grease with butter or cooking spray. In a medium bowl, sift flour, sugar, cocoa, salt, baking …
From completelydelicious.com


PEPPER CRUSTED TUNA, WASABI CREAM SAUCE ON TRIVET RECIPES
Web Mediterranean Fish Stew recipe combines fresh fish (or seafood) with plenty of warming spices, a rich tomato base sauce, and lots of rosemary. Made in 45 mins, serves 6. …
From trivet.recipes


HOW TO MAKE RED VELVET CAKE RECIPE WITH CREAM CHEESE …
Web Hello I am Dessert For Tow I cook for two and like most people, I like dessert after dinner—but most dessert recipes make enough for 8 to 10 people! I don’t...
From youtube.com


RED VELVET SHEET CAKE WITH MASCARPONE CREAM CHEESE FROSTING
Web May 2, 2021 Mascarpone Cream Cheese Frosting 60 g cream cheese 65 g mascarpone cheese 56 g unsalted butter softened 240 g icing sugar sifted, 2 cups 1 …
From theclassybaker.com


HOW TO MAKE CREAM CHEESE CAKE ICING | DOUGHBIES
Web Jan 19, 2023 When you reach medium-high speed, increase it to high and beat for 2 minutes, until the mixture is foamy and light. Using a butter knife or offset spatula, spread …
From doughbies.com


RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - HOUSE OF NASH …
Web May 21, 2021 Fill the cupcake liners ½ to ⅔ of the way full. Bake the red velvet cupcakes for 19-21 minutes until the tops spring back at a touch or a toothpick inserted into the …
From houseofnasheats.com


RASPBERRY OREO CAKE WITH COOKIES AND CREAM FILLING
Web Jan 17, 2023 Preheat your oven to 325 degrees F. In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted …
From cakebycourtney.com


MASCARPONE FROSTING RECIPES & 6 SPECIAL TIPS - BURGER TEX
Web 4. Spread The Frosting Onto Cooled Cakes, Cupcakes, Or Other Desserts. Mascarpone frosting is a delicious and creamy Italian-style frosting that is perfect for topping cakes, …
From burgertex.com


Related Search