Red Velvet Cake Or Cupcakes With Whipped Mascarpone Frosting

Happy Halloween! To be brutally honest with you, I never really celebrate this holiday. Not because I don’t want to, but when I was younger, my mom would never let me go out and have fun during “devil’s day”. Throughout my childhood I probably only dressed up once or twice. It wasn’t until I was in middle school (mainly high school) did I start becoming a rebel. I wanted out. I wanted candy like every other kid and I definitely wanted to dress up. And just so you know, I’m not a horror movie watcher, nor do I like scary movies, but getting all dressed up and spooky always seemed fun to me. As I continue to bake, I find a whole lot of joy making halloween treats every year. From the cute little scary monsters to creepy crawly goods. This year was more of an excuse to remake and reshoot my red velvet cake/cupcake recipe. I knew I wanted it to be bloody, and pintrest led me to these bloody looking cupcakes. It just so happened I finished watching breaking bad the other day and making “glass shards” or “meth” was sooooo tempting! I had to give it a shot and I’m happy to say they turned out pretty darn coolio. I don’t think I had this much fun decorating a cake in a loooong time. The whole time I was assembling I kept saying “YEAAAH B*TCCCCCHHH” like Jesse from breaking bad! It’s totally perfect for a halloween party and looks awesome as heck. And I don’t think I need to tell you, but it tastes great too. I used up the last of my cream cheese over the weekend and didn’t feel like going to the store to get any, but thank god I had some mascarpone on hand. This frosting is lighter than a cream cheese frosting and doesn’t have as much of a tang to it, so feel free to make a cream cheese frosting instead. But I like it the way it is and have already devoured 3 cupcakes and a slice of the cake….

RED VELVET CAKE OR CUPCAKES WITH WHIPPED MASCARPONE FROSTING RECIPE 

INGREDIENTS

for the cake

  • 1/2 cup unsalted butter at room temp
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 2 tbsp red food coloring
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 1/2 cups all purpose flour
  • 1 cup buttermilk
  • 1 tbsp vinegar

for the “glass”

  • 2 cups water
  • 1 cup light corn syrup
  • 3 1/2 cups granulated sugar
  • 1/4 tsp. cream of tartar

for the frosting 

  • 8oz. mascarpone (chilled)
  • 1 cup heavy whipping cream (chilled)
  • 1 tbsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 cup powdered sugar

for the “blood”

  • 1/2 cup light corn syrup
  • 1 1/2 tbsp. corn starch
  • 1 tbsp. liquid red food coloring

DIRECTIONS

for the cake

  • Preheat oven to 350°F.
  • Line 2 cupcake tins (24 cupcakes) or butter and flour three 6in. round cake pans and line with parchment paper.
  • In a stand mixer fitted with the paddle attachment, cream butter and sugar till fluffy.
  • Add in eggs one at a time and beat till incorporated each time, scraping down sides if necessary.
  • Mix in vanilla extract.
  • In a separate bowl, mix cocoa powder and food coloring to make a paste and beat it into the butter mixture.
  • In a separate bowl, sift dry ingredients together and in alternating batches add dry ingredients and buttermilk to the mixture.
  • In the last batch of buttermilk, mix in the vinegar before adding it to the mixture. Do not over mix the batter, just beat till you see a couple streaks of flour left and use a spatula to fold in the rest.
  • Fill cupcake liners 3/4 way up and bake for 20 mins or until a toothpick entered into the center comes out clean. For the cake, bake the layers for 30 mins, checking for doneness the same way.
  • Let cool in pans for 5 mins before transferring to a rack to cool completely before frosting.

for the “glass”

  • In a large saucepan whisk together all ingredients.
  • Heat the mixture on medium low heat until it reaches a boil.
  • Place a candy thermometer inside and wait for it to reach 300°F. It make take a little while but do not turn up the heat. Stir the sugar occasionally in case there are any hot spots.
  • Meanwhile, lightly butter a jelly roll pan and set aside.
  • Once the syrup is heated to 300°F carefully pour it into the prepared pan.
  • Quickly smooth it out as it will begin to harden fast. Be careful not to burn yourself on the pan because it will be extremely hot.
  • Set aside to cool completely before breaking/smashing it with a meat mallet.

for the frosting 

  • In a stand mixer fitted with the whisk attachment, beat the mascarpone till smooth, scraping down the sides if necessary.
  • Add the extract and beat till just combined.
  • Add the powdered sugar slowly & beat for one min. Scrape down the sides and beat for another minute. You want it to be light and fluffy, but do not over mix.
  • With the mixer on high, drizzle in the heavy whipping cream and beat till stiff peaks form, scraping down the bowl halfway. Over mixing will cause your frosting to curdle, so be sure to only whip it for a couple minutes total.
  • Set the frosting in the fridge till you’re ready to decorate.

for the “blood”

  • In a bowl, mix together the corn starch and light corn syrup till there are no lumps left.
  • Stir in the red food coloring. The “blood” should be slightly runny, but still a bit thick. If you want it to be more liquid like you can add in a tsp. of water at a time till your desired consistency.

assembly

  • Pipe a small but high swirl of frosting onto your cupcakes or level off your cake layers & frost the cake.
  • Drizzle on some “blood” and stick the glass shards into the frosting of the cupcakes or the top and side of the cake. I used a squeezy bottle to add the blood, but you can use a spoon if you don’t have one.
  • Drizzle a little more blood on the glass shards to make it look extra bloody if you’d like. Enjoy!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.