Red Velvet Cupcakes frosted with Cheese Cream

                     

      Who doesn't like a rich tasteful red velvet cupcake, to bite into it and see the intense red which complements perfectly with the white frosting on top.

      What is great about these cupcakes is that you can replace the red food coloring with beet extract. Take a beet of the size of a fist, cut it into big cubes, cover it with water and boil until the you have about 1 or 2 tablespoons of liquid.

      Cupcakes ingredients:

- 180 grams all purpose flour

- 100 grams sugar

- 1 tablespoon cocoa

- 1/4 teaspoon salt

- 2 eggs

- 125 ml vegetable oil

- 240 ml buttermilk

- 1 tablespoon red food coloring / or the beet extract

- 1 teaspoon vanilla extract

- 1/2 teaspoon baking soda

- 1/2 teaspoon white vinegar or lemon juice

      Cheese cream ingredients:

- 250 grams Mascarpone cheese

- 50 ml whip cream

- 50 grams confectioners' sugar

      Preheat the oven and place the paper cups into the cupcake tray.

      Mix together flour, cocoa and baking soda and sift them.

      In a bowl mix the eggs with sugar and salt until it triples the volume and the sugar melts. Add the vegetable oil, buttermilk, red food coloring and vanilla extract and mix until they all combine. Now add the flour mixture and mix it again to combine. At the end add the vinegar or lemon juice and mix again.

      Using a regular tablespoon or an ice cream scoop fill the paper cups up to 2/3 of their height.

      Cook until the toothpick comes out clean when testing them (after about 18-20 minutes).

      When they cool down, mix together the ingredients for the cheese cream, place it in the fridge for at least half an hour, and using a palette knife spread the cream on top of the cupcakes.

                                                                                                        Bon Appétit!