• Preheat oven to 170°C. Line 2X muffin tin with paper cases.
• In the the bowl of a mixer sift together cake flour, sugar, bicarbonate of soda, salt, cocoa powder. In a jug mix together oil, buttermilk, eggs, red food colour, vinegar and vanilla extract.
• Pour wet ingredients into dry ingredients and mix until well combined and a smooth batter forms.
• Fill the paper lines halfway with red velvet batter and set to one side.

Cheesecake Batter

• In bowl of mixer (or using hand mixer) beat the cream cheese until smooth and creamy, slowly beat in sugar. Add salt. Scrape the sides of bowl as needed.
• Beat in egg. Add the vanilla extract and whipping cream, and beat until well incorporated.
• Spoon cheesecake about 1 - 2 tablespoons onto red velvet until paper case is two thirds full.
• Bake in preheated oven for 22-25 minutes or until toothpick inserted comes out clean.
• Remove cupcakes from oven and place on cooling rack for 10 minutes. Carefully remove cupcakes from pan and leave to cool completely on rack before frosting.

No Bake Cheesecake Frosting

• To frost cupcakes

  Combine mascarpone cheese, double cream, vanilla extract, and icing sugar in the bowl of a stand mixer. Beat until thick like firmly whipped cream. Cover and chill until needed. It will keep for up to 2 days.

To frost cupcakes

• Fit a piping bag with a french nozzle and fill with the cheesecake frosting. Hold the tip straight up over the centre of the cupcake. Apply pressure to the frosting bag and squeeze out frosting whilst raising the tip slightly. Do not move the tip around. Release pressure and lift the tip straight up.