Name: Red Velvet Cupcakes
Prep time: 25 s
Cook time: 20 s
Total time: 65 s
Yield: 12
Ingredients: 1 1/2 cups all-purpose floursifted; 1/2 tablespoon baking powder; 1 cup granulated sugar; 1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa; 1 large egg; 1/2 cup vegetable oil; 3/4 cup NESTLÉ® CARNATION® Evaporated Milk; 1/2 tablespoon white vinegar; Red food coloring; 1 cup heavy whipping cream; 1 package (8 ounces) Mascarpone cheeseat room temperature; 1/2 cup NESTLÉ® LA LECHERA® Sweetened Condensed Milk; 1 cup raspberries

Make It

Step 1

Preheat oven to 350° F. Mix flour, baking powder, sugar, baking cocoa, egg, oil, evaporated milk, vinegar and coloring until you have the desired color.

Step 2

Pour mixture into cupcake molds with paper liners until ¾ full. Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean; let cool completely.

Step 3

Beat heavy cream, mascarpone cheese and sweetened condensed milk until mixture is doubled in size. Place frosting in a pastry bag with a curly tip; frost the cupcakes. Garnish with raspberries.