A tradition that will remain is my CAKE OF THE MONTH... I am part of The Cake Slice Bakers and we choose one cake each month and then reveal our cake on the 20th in our blogs! For February we chose "Red Velvet Cake with Mascarpone Cream Cheese Frosting" and according to my husband it was a great choice!
The original recipe makes a two layered 9" round cake but I decided to go for cupcakes instead and made them for Valentine's Day, cupcakes are not only "cute" but also easy to share with friends or in this case with people at hubby's work.
Here are my cupcakes:
I didn't take many pictures of the process or even an individual cupcake, it's been a few rough weeks here in our house and I guess I wasn't very inspired... but at least I took a picture of a cupcake before hubby finished it...
I guess what doesn't help is the fact that I can't really eat cake, so I only enjoyed a small bite of one... they were good but hubby actually said they were awesome! So... I highly recommend these... here is the recipe:
Red Velvet Cake with Mascarpone Cream Cheese Frosting
Makes one 9" double layered round cake or 24 standard cupcakes
Slightly adapted from: Vintage Cakes by Julie Richardson
Ingredients: (All ingredients should be at room temperature unless it's indicated otherwise)
For the cake
- 2 1/2 cups sifted cake flour (important to sift before measuring)
- 1/2 cup lightly packed unsweetened Dutch Processed Cocoa
- 2 tsp. baking powder
- 1 tsp. salt
- 3/4 cup safflower oil
- 2 tsp. vanilla extract
- 1/2 tbsp. red gel color
- 3/4 cup unsalted butter
- 1 3/4 cup sugar
- 4 eggs
- 2 egg yolks
- 1 cup buttermilk
For the frosting (this frosting recipe makes about 3 cups, enough to fill and top but not completely frost an 8 or 9" layer cake or 24 cupcakes)
- 8 oz. cream cheese
- 8 oz. mascarpone cheese (cold)
- 1/2 cup heavy cream (cold)
- 1/3 cup sugar
- 1 tbsp. pure vanilla extract
- Center an oven rack and preheat oven at 350F
- In a small bowl sift together flour, cocoa, baking powder and salt, whisk until well mixed.
- In another small bowl combine oil, vanilla and food coloring.
- In the bowl of a stand mixer (using paddle attachment) cream butter and sugar together on med-high speed until fluffy about 5 minutes. Scrape sides of the bowl as necessary.
- With mixer on low speed drizzle the oil mixture into the batter until well combined.
- Turn the mixer gradually up to med-high speed and beat until fluffy again.
- Blend in the eggs and egg yolks one at a timeadding the next one as soon as the previous one has disappeared into the batter, no longer! It is important to not overmix.
- With the mixture on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour.
- After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
- Divide the batter evenly into the prepared pans (or muffin tins). Rap the pans firmly on the counter to release any air bubbles.
- Place the pans in the middle of the oven and bake until the centers of the cake spring back when lightly touched (about 28-30 mins or about 20 minutes if baking cupcakes). Cool n rack for 30 mins. before removing from pans. Be careful when removing from the pans, as they are fragile and they could crack. Leave the parchment paper on until you assemble the cake.
- Using a stand mixer with paddle attachment beat the cream cheese until it's smooth and uniform in texture. Add mascarpone, cream and sugar.
- Beat on low speed until combined, scraping the sides of the bowl well to ensure all ingredients are incorporated.
- Kick the mixer up to high speed and blend the frosting for about 1 minute or until it looks creamy and thick. Turn down to low speed, add vanilla and mix just until blended.
Assemble the Cake:
Once the cake has completely cooled off place one of the layers, top side up on a serving plate. Using a metal spatula spread half of the frosting over the top of the cake, spreadint it slightly over the edge of the cake. Place the next layer of the cake, top side up again, on top of the frosted layer. Spread the remainder of the frosting over the top of the cake.
This cake keeps well in an airtight container in the refrigerator for up to 2 days, allow at least 1 hour for the cake to come to room temperature before serving.
© Paloma K.