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Pogo Recipe: Red Velvet Cupcakes

Makes 7 Large Cupcakes or 12 Mini Cupcakes
Cupcake Ingredients:
1 1/8 Cups Sifted Cake Flour
1/3 Cup Cocoa Powder
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 Cup Buttermillk
1 1/2 tsp Red Food Coloring
1/2 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
3/4 Cup Sugar
1/4 Cup (1/2 Stick) Butter (softened)
1 Egg
Preheat Oven to: 350 Degrees Fahrenheit
Cupcake Instructions:
  1. Grease cupcake tins or line with paper liners.
  2. Sift together cake flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  3. Whisk buttermilk, red food coloring, apple cider vinegar, and vanilla extract together in a small bowl.
  4. Beat butter and sugar together in a large bowl.
  5. Add Egg to the butter mixture and beat until smooth.
  6. Alternate adding the flour mixture and the buttermilk mixture to the large bowl while stirring. Both start and finish with some of the flour mixture, and stir all until just combined.
  7. Spoon this batter into the cupcake tins. Fill each cup about 3/4 full.
  8. If making large cupcakes, bake for 20-22 minutes at 350°F until an inserted toothpick comes out clean.
  9. If making mini cupcakes, bake for about 15 minutes at 350°F until an inserted toothpick comes out clean.
Frosting Ingredients:
8 Oz. Mascarpone Cheese (at room temperature)
2 Tbsp Butter (at room temperature)
2 tsp Vanilla Extract (or Vanilla Paste)
1 Tbsp Milk
1 1/4 Cups Confectioner's Sugar
Frosting Instructions:
  1. Beat mascarpone cheese and butter together until well combined.
  2. Add vanilla and milk while beating.
  3. Stir in confectioner's sugar.
  4. Once it has been well-mixed, use a hand mixer to beat on high for 1-2 minutes until the icing is smooth.
  5. Spread icing over each cupcake once they've cooled.