Recipe courtesy of Chuck Hughes
Total:
1 hr 20 min
Prep:
20 min
Inactive:
30 min
Cook:
30 min
Yield:
24 cupcakes
Level:
Easy
Total:
1 hr 20 min
Prep:
20 min
Inactive:
30 min
Cook:
30 min
Yield:
24 cupcakes
Level:
Easy
Total:
1 hr 20 min
Prep:
20 min
Inactive:
30 min
Cook:
30 min
Yield:
24 cupcakes
Level:
Easy

Ingredients

Cake
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/2 cups canola oil
  • 1 cup plain yogurt
  • 2 tablespoons red food coloring
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 1 tablespoon cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Icing
  • 2 cups mascarpone
  • 1 cup icing sugar (confectioners'), sifted
  • 1/2 cup 35-percent whipping cream
  • Zest of 1 lemon

Directions

Watch how to make this recipe.

For the cake: Preheat the oven to 350 degrees F. In a food processor, mix the sugar with the eggs, oil, yogurt, food coloring, vinegar, and vanilla. Add flour, cocoa, baking soda, and salt. Blend until just incorporated. Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn't overflow. Bake, rotating halfway through, for 25 to 30 minutes. Remove the cupcakes and let cool. For the icing: In a bowl, beat the mascarpone, icing sugar, cream, and lemon zest together until the mixture is smooth. Spoon a dollop of mascarpone cream on the cupcakes.

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