Red Velvet Cupcakes With Mascarpone Cream Cheese Icing - cooking recipe

Ingredients

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
Icing
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)

Preparation

Preheat oven to 350\u00b0; grease jumbo muffin cups (3 1/2 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 3/4 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.