Red Velvet Cupcakes

Ingredients

Cupcakes:: 1/4cup red food coloring; 3 1/2tablespoons unsweetened cocoa powder; 1cup unsalted butter, softened; 1 3/4cups sugar; 2 eggs; 2cups cake flour; 1 1/2cups all-purpose flour; 1teaspoon salt; 1teaspoon baking soda; 2teaspoons vanilla extract; 1cup buttermilk; 1cup sour cream; 1tablespoon distilled white vinegar
Icing:: 1cup unsalted butter, softened; 1cup (8 ounces) cream cheese, softened; 2cups powdered sugar; 1teaspoon vanilla extract; 1/8teaspoon salt; 1cup mascarpone cheese; 1teaspoon mint extract (optional); crushed peppermint candies (optional)

Preheat oven to 350F. Grease muffin cups with butter or cooking spray and lightly flour, knocking out excess, or line with paper baking cups.
To prepare cupcakes, stir food coloring and cocoa powder together to make a paste.
Combine butter and sugar and beat with a mixer on medium-high speed until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in cocoa paste. Reduce speed to medium and beat batter 4 minutes.
Sift together flours, salt and baking soda. Stir vanilla into buttermilk. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Beat on medium speed just until combined. Beat in sour cream and vinegar until combined.
Fill muffin cups three-fourths full. Bake jumbo cupcakes 25 to 35 minutes or regular-size cupcakes 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans 5 minutes. Unmold onto a wire rack and cool completely.
To prepare icing, beat butter, cream cheese and powdered sugar with a mixer on medium-high speed until light and fluffy. Beat in vanilla and mascarpone on very low speed until just combined. (Excessive beating can make frosting curdle.) Stir in mint extract if using. Frost the top of each cupcake. Sprinkle crushed peppermint candy on top if using.

Recipe by Jean Kressy.