Red Velvet Cupcake

For the Red Velvet Cupcake, beat the sugar with the egg until fluffy. Mix in the buttermilk, oil, vanilla pulp and vinegar. Color the mixture with the food coloring and stir well!

In another bowl, sift the flour with the baking powder, add the cocoa and mix well.

Now mix the dry ingredients with the egg-buttermilk mixture until you have a homogeneous mixture.

Fill a muffin tray with paper cups and place on a baking sheet. Divide the cupcake mixture evenly among the cups, but do not fill them higher than halfway. Bake in the preheated oven for about 30 minutes.

Remove the Red Velvet Cupcakes from the oven and let cool very well before placing the topping on top.

For the mascarpone topping, beat the mascarpone with the sugar and the whipped cream until you have a stiff mixture.

Pour the topping into a piping bag fitted with a star nozzle and pipe it onto the cupcake, starting from the outside and forming a snail shape.

Eat the Red Velvet Cupcake with Mascarpone Topping immediately or chill it in the refrigerator.

Preparation Tip:

The term "Red Velvet" is one of the classics of American baking and means "red velvet". Red velvet cupcakes are usually complemented with a light topping, which contrasts beautifully with the color of the batter and makes your cupcakes a real eye-catcher.

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