Red Velvet Cupcakes with White Chocolate Filling and Mascarpone Frosting

Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside.

In a large bowl, stir together flour , sugar, cocoa powder, baking soda, and salt. Add oil , buttermilk, eggs, food coloring, vinegar , and vanilla. Beat with an electric mixer on low to medium speed until combined. Spoon batter into the prepared muffin cups, filling each about three-fourths full.

Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.

Prepare White Chocolate Whipped Cream and Mascarpone Frosting. Transfer the whipped cream to a decorating bag fitted with a large round or star tip. Push tip into the top of each cupcake and force some of the whipped cream inside cake.

Generously pipe or spread the frosting onto tops of cupcakes. If desired, sprinkle with grated white chocolate and/or white chocolate curls. Makes 18 cupcakes.

In a large mixing bowl combine mascarpone cheese and butter. Beat with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating well. Beat in enough milk, 1 teaspoon at a time, to make frosting spreading consistency. Use red food coloring to tint desired amount of frosting pink.

In a small saucepan combine white chocolate and the 1/4 cup whipping cream. Cook and stir over low heat until chocolate is nearly melted. Remove from heat; stir until smooth. Cool for 15 minutes. In a chilled large mixing bowl beat the 3/4 cup whipping cream with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Add cooled white chocolate mixture. Beat on medium to high speed just until stiff peaks form (tips stand straight). If desired, cover and chill for up to 24 hours before using.