Kitchen Stories: Red Velvet Cupcakes

Large, fluffy, red and hearty. Coated with tasty mascarpone cream and sprinkled with colored caramel truffles (colored sprinkles).
Capcake is an individual cake, specially made to be consumed by one person. Baked in small paper or aluminum cases and we can cover them with various delicious creams and colored or chocolate truffles.
Yours!

work: 15′

time: 35′

easy:

Ingredients (7 large Cupcakes) 170g (6 oz) self raising flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1 tbsp cοcoa 2 packs red food coloring (two mini bottles) 60g (2.1 oz) butter, room temperature 160g (5.6 oz) sugar 2 eggs 100g (3.5 oz) yogurt 1 tsp vanilla essence 1 tsp vinegar	Prepare the ingredients. In a large bowl sift together the flour, salt, baking soda and baking powder. Mix colors with the cocoa to be made cream. If necessary add 2 tablespoons water. Grease well 7 large ramekins or put papers in the pan for muffins. All of the above let aside, you'll need them later.	In the bowl of a fixed mixer add the sugar and butter and beat together for 1'-2'.
Add the eggs one at a time, beating…	… until smooth and whitened mixture.	Add the cocoa cream, half yogurt and ⅓ of flour.
Hitting always gradually mix the remaining flour, the other half yogurt, the vanilla and the vinegar.	Fill the ramekin enough to leave space to inflate. Put in preheated oven, at 180°C (356°F, Gas 4.2) for ~20'-22'. Test with a skewer that comes out clear.	Remove from the oven and let them cool.
Mascarpone Cream 250g (8.8 oz) mascarpone, room temperature 60g (2.1 oz) butter, room temperature 130g (4.6 oz) icing sugar, sifted 1 tsp vanilla essence colored sprinkles & candies for decorating	In mixer bowl put all the ingredients-except the colored sprinkles-and beat together until they rise, well blended, homogenized.	Using a spatula take the mascarpone cream and put it in a piping bag with a nozzle shaped ◯. Refrigerate for an hour. With that decorate the cupcakes and sprinkle with colored sprinkles.