Amarula Mascarpone Icing Re-visited

Now, you know, I don't drink alcohol (yes, I have somehow managed to survive these early years of motherhood without it!) but I'm not opposed to lavishing it in my cooking or baking. The actual alcohol evaporates, after all ... doesn't it?!
Ok, maybe not if it's used in icing...which brings me to the point: have you tried Amarula mascarpone icing yet? No?? Well, find an excuse to make it!

I used it to decorate my malva pudding cupcakes recently, but I just had to try it again - so this time I've partnered it up with red velvet cupcakes. It's a happy marriage ; )

Amarula Mascarpone Icing
Recipe by Tea, Cake & Create

250g mascarpone - from fridge
125 ml (1/2 cup) whipping cream - from fridge
1/2 cup icing sugar
30 - 40 ml Amarula (depending on how boozy you want it!) 

Place all the ingredients into the bowl of a mixer**, beat with the whisk attachment until it reaches piping consistency. 

When making a  whipped cream-based icing it is important to use a chilled bowl and whisk. They should be placed in the freezer for at least 20minutes before using. 

Red Velvet Cupcakes
Recipe by Tea, Cake & Create

Pre-heat oven to 180'C
Prepare 2x muffin trays with cupcake cases

2 1/2 cups flour 
1 TBS cocoa powder
1 cup caster sugar
1 cup oil
3 eggs
1 cup buttermilk
1 bottle (40ml) liquid food coloring
1 1/2 tsp bicarb
1tsp salt
1/2 tsp cinnamon 
1 tsp vanilla extract (or 8-10 drops of Vanilla Girl vanilla) 

Using an electric mixer, beat together the oil and sugar, then adds the eggs one at a time, followed by the vanilla extract  
In a separate bowl, sift together the flour, cocoa, bicarb, salt, cinnamon. 

Mix the buttermilk and red colouring together.

Alternate adding the dry ingredients and buttermilk to the egg/oil/sugar mix.
 Begin and end with dry ingredients.  Mix until combined.

Divide the batter between the 24 cases. 

Bake at 180'C for 15-18 minutes, or until a skewer inserted comes out clean. 
Remove from muffin tins.

Ice once completely cool. 

 Enjoy Cheers!

xxM