Red Velvet Cupcakes with Mascarpone Topping

Red Velvet Cupcakes with Mascarpone Topping

Makes: 24 cupcakes, paper cup cake size 8”   
Ease of cooking : Easy
Ingredients      
Cake
2 (M) eggs
1 ½ cups caster sugar
1½ corn oil or any vegetable oil but not olive oil
1 cup or 150g natural yoghurt
¼ of dragon fruit (puree) to replace the red colouring
1 tsp. vinegar (apple cider vinegar)
1 tsp. vanilla extract
2 ½ cups all-purpose flour/cake flour, sifted
1 tbsp. cocoa
1 tsp. baking soda
1 tsp. salt
Topping
250gm mascarpone
1 or (less) cup icing sugar, sifted
½ cup whipping cream contains 35% fat
Juice and zest from 1 lemon
Method
1. Preheat oven at 175C.
2. Attached K-beater to the mixer and put eggs and sugar and beat till pale and fluffy.
3. Add oil, yoghurt and dragon fruit and mix till well combined.
4. Mix flour, baking soda, salt and cocoa powder till well combined and gradually adds into the egg mixture till well mixed.
5. Spoon into prepare cupcakes tray and bake at 175-180C for 20-30 minutes. Remove and let cool.
6. For topping. Beat mascarpone cream, icing sugar, cream and lemon zest together until smooth texture. Add lemon juice according to your taste and mixed well. Keep cool.
7. Spoon or pipe the mascarpone cream on the cool cupcakes.
Tips:  If you don’t like dragon fruit, you can use red food colouring.
 Topping: you can use butter cream or ready made cream.

Equipment used: Kitchen Aid KSM160 – Candy Apple