Red Velvet Cupcakes With Vanilla Mascarpone Frosting

I've always been impressed with the variety of cupcakes in US. There are so many flavors, colors, decorations and passion to these lovely treats that I was excited to prepare them. There’s one in special that got my attention: the Red Velvet. Their beautiful and unique color fascinated me!

But I have to confess something… I’ve never eaten a Red Velvet before, so I decided to choose a recipe from someone that already made a lot of stunning cupcakes. I’m talking about my dear friend Carol from The Sweet Fairy Cake. The cake was very moist and the frosting was delicious. I even bought a new pastry bag and tips to decorate them. I was so happy with the result!

Red Velvet Cupcakes With Vanilla Mascarpone Frosting
(adapted from here)
Yields: 12 cupcakes

1/2 teaspoon vinegar
1/2 teaspoon baking soda
1/2 stick butter, softened
1 egg
3/4 cup sugar 
1/4 cup cocoa powder sifted
2 tablespoon red food coloring
1/2 cup buttermilk
1 1/4 cup cake flour sifted
1/2 teaspoon salt
1 teaspoon vanilla paste

 Preheat the oven to 350F and prepare cupcake liners in a muffin pan.
 Mix the vinegar and baking soda and set aside.
Beat butter and sugar until the cream is light and fluffy, that's about 5 minutes.
Add egg and beat until well incorporated.
Make a paste with cocoa powder and food coloring and add to cream butter and sugar.
Add the flour and buttermilk to cream butter and sugar in 3 additions always start and finish with the solid. Add salt.
 Add the vinegar mixture and the vanilla.
 Fill cupcake tins until 2/3 of its capacity.
 Bake for 20-25 minutes and let cool to be able to unmold and cool completely wait to decorate.

Vanilla Mascarpone Frosting
Yields: 3 cups

1 cup (8oz) mascarpone at room temperature
1/2 cup unsalted butter at room temperature
1 tablespoon vanilla paste
4 cups powdered sugar (1 lbs)

1. Beat the mascarpone cheese, vanilla and butter in a large bowl of electric mixer
2. Add the powdered sugar and beat until fluffy.
3. Decorate your cupcakes!