THE SECRET IS THE BUTTERMILK, that is for Red Velvet cake or cupcakes.

As you know, must recipes include the addition of milk.  Some even suggest water.  Red Velvet calls for Buttermilk.  FYI...Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream but no, there is NO butter in buttermilk, and it is lower in fat than sweet milk. The flavor of buttermilk is reminiscent of yogurt and most people prefer it well-chilled. You will find it to be slightly thicker in texture than regular milk but not as heavy as cream. It takes 1 gallon of milk to yield 1/2 pint of true buttermilk. 


White Chocolate filled Red Velvet Cupcakes (mmmmm delicious) with Marscapone Frosting!

3 ⅓ cups cake flour (not self-rising)

¾ cup (1 ½ sticks) unsalted butter, softened shopping list

2 ¼ cups sugar shopping list

3 large eggs, at room temperature shopping list

6 tablespoons red food coloring shopping list

3 tablespoons unsweetened cocoa shopping list

1 ½ teaspoons vanilla extract shopping list

1 ½ teaspoons salt shopping list

1 ½ cups buttermilk shopping list

1 ½ teaspoons cider vinegar shopping list

1 ½ teaspoons baking soda shopping list

2 Hershey white chocolate bar

Preheat oven to 350 degrees.

Grease and lightly flour three muffin tins. Place cupcake papers in the tins. In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.

In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter in the prepared pans. Bake each tray for 20 minutes, or until a knife is inserted in the center of the cupcakes come out clean. Place a small square of the chocolate bar in center of each cupcake.  Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

Marscapone Frosting

8 ounces mascarpone cheese
1/2 cup powdered sugar
1 cup heavy whipping cream

In a medium bowl all ingredients. Beat with mixer at high speed for a few minutes until mixture comes together, thickens and resembles frosting.

Frost after cupcakes are cool.