RED VELVET CUPCAKE CONES WITH MASCARPONE FROSTING
On today's installment of Kitchy TV, I make red velvet cupcake cones with my cousin Lucy. Red velvet is her favorite, as it is mine, and the ice cream cone vessels make these cupcakes the perfect slumber party treat. We added mascarpone frosting for a decadent touch, not to mention sprinkles! Enjoy making them for you're next slumber party!
Red Velvet Cupcake Cones with Mascarpone Frosting from Claire Thomas on Vimeo.
Red Velvet Cake
Ingredients:
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 tablespoons unsweetened cocoa powder
1/2 cup unsalted softened butter
1 1/2 cups granulated white sugar
2 large eggs
1 1/2 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup sour cream
2 tablespoons liquid red food coloring
1 teaspoon apple cider vinegar
1 teaspoon baking soda
Directions:
Preheat oven to 350 F and place rack in center of oven.
In a bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft. 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 measuring cup whisk the buttermilk and sour cream with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then mix it into the cake batter on low speed.
Pour or scoop the batter into flat bottomed cake ice cream cones. Set each cone in a muffin tin and bake for 20-25 minutes.
Mascarpone Frosting
Ingredients:
16 ounces mascarpone cheese
1/4 cup softened butter
1 teaspoon vanilla extract
1 cup powdered sugar, sifted
Directions:
With an electric mixer, cream together the mascarpone and butter until smooth. Add the vanilla extract and blend. Then add the sugar and blend again. It's ready to frost!
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