Name: Authentic Red Velvet Cupcake—mascarpone Cream
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 157g Low powder; 8g cocoa powder; 15g Red Velvet Sauce; 100g Corn oil; 20g White vinegar; 4g baking soda; 80g Sugar; 1g salt; 1 piece egg; 2g Vanilla paste; 100g sour cream; TOPPING; 190g Light cream; 165g Mascarpone cheese

Authentic Red Velvet Cupcake—mascarpone Cream

by Milk girl

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

The cake recipe is based on the red velvet cake recipe baked by @晓廷爱.
Original link stamp:
The taste of the cake itself is slightly soft and fluffy, the organization is very delicate, not the kind of solid taste.
Not sweet, not sweet, not sweet~

I first met the red velvet cupcake by looking at the bankrupt sisters. I thought that the red cupcake with cream is really nice.

Topping is mascarpone cheese + whipped cream, which tastes much better than whipped cream.

Don't substitute the ingredients in the formula at will, otherwise the taste will be different.

This recipe can make 8 cupcakes.
The process picture was taken at night, so the lighting is a bit strange. Don't mind.

Authentic Red Velvet Cupcake—mascarpone Cream

1. 100 grams of corn oil + 80 grams of sugar + 1 gram of salt, stir well with egg soot.

2. Add an egg and continue to mix well.

3. That's it.

4. Pour in 15 grams of red velvet paste and 2 grams of vanilla paste and stir well.

5. Red velvet uses American Lorann Red Velvet, it has a special fragrance, it is not recommended to use red yeast rice.

6. I use NIELSEN MASSEY for vanilla paste. You can also use vanilla seeds instead.

7. Add the sifted low flour and cocoa powder.

8. Cut and mix evenly with a spatula.

9. Add 100 grams of sour cream and continue to cut and mix evenly.

10. 20 grams of white vinegar + 4 grams of baking soda, there will be a bubble reaction, don't be surprised to see the vinegar, the final cake taste will not be what you think hahaha.

11. Pour into the batter, chop and mix evenly.

12. The batter will become very delicate and shiny.

13. Pour it into a paper cup, and it will be 7 minutes full, because this will rise higher. If you want to decorate, don't put too much batter. After preheating the oven, 175 degrees and 25 minutes will be fine. I covered with tin foil.

14. 190 grams of whipped cream + 165 grams of mascarpone cheese + 35 grams of powdered sugar can be passed at a high speed. Don't over-spread. The specific time to pass will vary depending on the whipped cream. Anyway, just look at the status at any time.

15. I used a cake core remover, and then made a filling version, which has a richer taste. The filling is also mascarpone cream.

Tips:
This cream is really delicious!
It is recommended that you all prepare the materials before doing it. Although there are a lot of steps, it is actually quick and easy to do.