The Food Polygamist

The first of many video recipes coming – Red Velvet Cupcakes

Halve this recipe if you want a smaller amount.
Full recipe makes 24
Half recipe makes 12
Red Velvet Cupcakes:
5 cups plain flour
1 teaspoon salt
4 tablespoons regular or Dutch-processed cocoa powder
1 cup (225 grams) butter, at room temperature
3 cups white caster sugar
4 large eggs
2 teaspoons pure vanilla extract
2 cups milk
4 tablespoons liquid red food colouring
2 teaspoons white vinegar
2 teaspoons baking soda
Cream Cheese Frosting:
500 grams cream cheese, room temperature
500 grams Mascarpone cheese, room temperature
2 cups confectioners’ (icing or powdered) sugar
½ cup of heavy cream
Juice of 1 lemon

Method: Preheat oven to 180 degrees.
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a bowl whisk the milk with the red food colouring.
Alternately add the milk mixture and butter mixture to the dry ingredients. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Divide you mixture into you cupcake moulds. Bake in the preheated oven for approximately 15 – 20 minutes, or until a toothpick inserted in the centre of the cakes comes out clean. Cool the cakes on a wire rack for 1hour.
Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the lemon and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.