Red Velvet Nutella Cupcakes

Wanted to make chocolate cupcakes with chocolate frosting for SIL's birthday but the Husband wanted red velvet with nutella like Fluff Bakery's. I have never made cupcakes like Fluff's especially the frosting because I have not mastered frosting and I had disasters with whipped cream.

So for this round to make the cream cheese frosting lighter, I added mascarpone. But still not as light as fluff's and I hate to admit but I guess they use whipped cream. Le sigh. Next time maybe.

This red velvet cake uses oil instead of butter, and with so much fluid no wonder it's moist. The batter was so runny too! Made me worry that I didn't measure enough flour haha. The recipe is so easy I wrote the following without referring to the original recipe!

Red Velvet Cupcakes by divascancook

3/4 cup canola oil

1 cup buttermilk

1/2 cup hot water

2 eggs

2 cups sugar

2 cups flour
1 tsp baking powder

1 tsp baking soda

2 tbsp cocoa powder

1 tsp or more red colouring

1 tsp apple cider vinegar

Mix the oil and sugar. Beat in the eggs until consistent, then add in buttermilk and mix well. Add in the red colouring. To the cup of hot water, add the vinegar, then add into the mixing bowl. In a separate bowl, add sift flour, baking powder, baking soda and cocoa. Add the flour mixture into the main mixing bowl and mix well. Use a whisk instead of a wooden spoon. Scoop into cupcake liners and bake for 18-19 minutes.

And tada~!!

I used a shallower cupcake liner and got 36 pieces. Perfect!

I couldn't get a cupcake corer so I bought a small knife instead and cut out holes to put in nutella. For these 36 cupcakes, I used about half of the regular sized nutella bottle.

Cream Cheese Frosting with Mascarpone

1/2 cup/pack butter, softened
8 oz cream cheese, softened
About 250g mascarpone cheese (as usual I don't really measure)
Splash of vanilla
2 cups icing sugar

Using an electric mixer cream the butter and cream cheese together till fluffy, then add in the sugar. Fluff the cream up some more then add in the mascarpone. Once incorporated, stop and transfer to the piping bag and pipe! :)

I'm really pleased with the results. Though I didn't get Fluff Bakery standards for the frosting (I suspect they use whipped cream but I had 2 back to back disasters with whipped cream so I'm avoiding at the moment) but the cake was moist and most importantly, my husband LOVES it! YAY!!! Nothing like a husband-approved recipe :)

Will definitely use this recipe in the future.

Comments

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