Red Velvet Cupcakes with White Chocolate Filling and Mascarpone Frosting

Instructions

1. Preheat oven to 350 degrees F
2. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside
3. In a large bowl, stir together flour, sugar, cocoa powder, baking soda, and salt
4. Add oil, buttermilk, eggs, food coloring, vinegar, and vanilla
5. Beat with an electric mixer on low to medium speed until combined
6. Spoon batter into the prepared muffin cups, filling each about three-fourths full
7. Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean
8. Cool in pans on wire racks for 5 minutes
9. Remove cupcakes from pans; cool completely on wire racks
10. Prepare White Chocolate Whipped Cream and Mascarpone Frosting
11. Transfer the whipped cream to a decorating bag fitted with a large round or star tip
12. Push tip into the top of each cupcake and force some of the whipped cream inside cake
13. Generously pipe or spread the frosting onto tops of cupcakes
14. If desired, sprinkle with grated white chocolate and/or white chocolate curls
15. Makes 18 cupcakes.In a small heavy saucepan, combine white baking chocolate and 1/4 cup of the whipping cream
16. Cook and stir over low heat until chocolate is nearly melted
17. Remove from heat; stir until smooth
18. Cool for 15 minutes
19. In a large bowl, beat remaining whipping cream with an electric mixer on medium speed until soft peaks form (tips curl)
20. Add the cooled white chocolate mixture
21. Beat just until stiff peaks form (tips stand straight)
22. If desired, cover and chill for up to 24 hours.In a large bowl, combine mascarpone cheese and softened butter
23. Beat with an electric mixer on medium to high speed until smooth
24. Beat in vanilla
25. Gradually add powdered sugar, beating well
26. Beat in milk, 1 teaspoon at a time, to reach spreading consistency.