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Red velvet cupcake

17/11/2023

Red velvet cupcakes are delicious American treats known for their characteristic red color and softness. Here is how to prepare them with an Italian twist, perhaps using delicate mascarpone in the cream.

Ingredients

  • 60 g of butter at room temperature
  • 150 g of sugar
  • 1 egg
  • 1 tablespoon of unsweetened cocoa powder
  • A pinch of salt
  • Red food coloring gel or powder, as needed
  • 1/2 teaspoon of vanilla extract
  • 120 ml of whole milk
  • 1 teaspoon of lemon juice (to simulate buttermilk)
  • 150 g of all-purpose flour
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of white vinegar

For the frosting:

  • 250 g of mascarpone
  • 120 g of cream cheese (like Philadelphia)
  • 90 g of powdered sugar
  • 1/2 teaspoon of vanilla extract

Preparation

  1. Preheat the oven to 170 °C and prepare a muffin tray with paper liners.
  2. In a bowl, whisk the butter with the sugar until the mixture is light and fluffy.
  3. Add the egg and continue to whisk until fully incorporated.
  4. Add the cocoa, salt, and red food coloring until the mixture has obtained a bright red color. Incorporate the vanilla.
  5. Mix the milk with lemon juice to obtain a buttermilk substitute and let it rest for a few minutes.
  6. Add half of the flour to the butter mixture, then half of the “buttermilk”. Repeat with the remaining flour and “buttermilk” and mix until the batter is smooth.
  7. In a small bowl, combine the baking soda and vinegar – this reaction will help the cupcakes rise – and immediately incorporate the mixture into the batter.
  8. Fill the liners about 2/3 full and bake in the oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow to cool completely before frosting.

For the frosting:

  1. Whisk the mascarpone with the cream cheese until smooth.
  2. Incorporate the sugar and vanilla and continue to whisk until it is fluffy.
  3. Once the cupcakes are cool, decorate with the frosting using a piping bag.

Curiosity

The name “Red velvet” literally translates to “red velvet,” which alludes to the typical soft and velvety texture of these treats. Initially, the red color was obtained with the use of non-alkalized cocoa, which reacted with the acidity of the buttermilk, but today the addition of food coloring is preferred for a brighter and more intense color.

Additionally, the addition of Italian mascarpone in the frosting is a delicious variation that makes the pairing even richer and creamier.