Red Velvet Cupcakes with Mascarpone Frosting

Preheat oven (350 degrees) and line cupcake pans with cupcake liners.

In a small cup, mix the cocoa and food coloring to make a thick paste.

In a medium bowl, mix flour, baking powder and salt.

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, beating after each addition.

Add vanilla and cocoa paste to the mixture.

Slowly add 1/2 of the flour mixture to the butter mixture, and stir well.

Add 1/2 cup of buttermilk and beat well.

Add the remaining flour mixture.

Add the remaining buttermilk.

Using the cocoa cup, mix vinegar and baking soda and watch it fizz!

Add vinegar to the cake batter and mix well.

Pour into cupcake tins until they are two-thirds full.

Put in the preheated oven (350 degrees) until a toothpick inserted in the center comes out clean (Approximately 20 minutes).

Cool the cupcakes completely before you frost.

FROSTING

Allow butter to sit at room temperature so it is easier to blend.

Blend cheeses and butter until smooth. (Medium to high speed on the mixer.)

Add the vanilla and blend well.

Turn mixer to low and gradually incorporate the powdered sugar.

Turn the mixer on high and beat until the frosting is light and fluffy.

(you can add more powdered sugar for a thicker frosting)

Frost immediately, or store in the refrigerator until ready to use.

NOTE: The frosting spreads best at room temperature.