Rated 4.19 out of 5 based on 8 votes
- 3/4 cups plain flour
- 1/4 cup good quality cocoa powder
- 1/2 cup caster sugar
- 2 tspn baking powder
- 1/2 cup milk
- 80 g unsalted butter
- 2 x eggs
- 1/2 tspn vanilla extract (optional)
- 220 g unsalted butter (for icing)
- 50 g good quality cocoa powder (for icing)
- 220 g icing sugar (for icing)
- 1 Tbls milk (for icing - optional)
- 200 g mascarpone cheese (for filling - room temperature)
- 100 g cream cheese (for filling - room temperature)
- 80 g caster sugar (for filling)
- 1 tspn lemon zest (for filling)
- 1 cup fresh or frozen raspberries (for filling)
I love the flavour combination offered by a traditional red velvet cupcake, but this recipe mixes things up a little. Great for a tea party!
1. Preheat a fan-forced oven to 160Â°C and line muffin tins with cupcake cases.
2. Sift the flour, cocoa powder and baking powder into a mixing bowl before adding the rest of the ingredients. If you like your cakes extra sweet, add vanilla extract.
3. Beat on a slow speed with an electric beater until just combined and then mix for a further 2 to 3 minutes at a medium speed. Scrape down side of bowl occasionally.
4. Spoon mixture evenly into cases and bake for 15-18 minutes. To see if cupcakes are cooked through, insert a wooden skewer into the middle of a cupcake – if it comes out clean, you’re done!
5. Leave to rest in tin for 5 minutes, before transferring to a wire rack to cool completely.
1. Sift cocoa powder and icing sugar into a small mixing bowl and add softened butter.
2. Beat on a slow speed with an electric beater until just combined and then mix for a further 2 to 3 minutes at a medium speed.
3. If icing looks too dry or is not coming together, add milk.
1. Add softened cheeses, caster sugar and lemon zest to a mixing bowl and mix with an electric beater for 3 minutes.
2. In a separate bowl, use a fork to break down raspberries before stirring them through the cheese mixture.
1. Cut off the top of each cupcake with a serrated knife and set aside.
2. Spoon the cheese and raspberry filling into a piping bag (or a freezer bag with a corner cut off) and pipe a swirl on the centre of the cupcake. Leave some room around the edge of the cupcake for chocolate icing.
3. Carefully spread some chocolate icing around the remaining edge of the cupcake, before icing the cupcake top that you set aside in step 1.
4. Crown the piped filling with the iced cupcake top and enjoy!
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YUM – much better than any other red velvet cupcake I’ve ever eaten. Love the name, love that there’s more chocolate involved.
Red velvet cupcakes scare me because they seem to be just chocolate cupcakes with red food colouring but these were delicious! I’ll definitely make these again.
Yummo! You had me at ‘mascarpone’.
These were so delicious Elise!
These look absoloutly delicious