Red Velvet Cupcakes with Marshmallow fluff Frosting

Bake-a-thon 2016: Day 4
Bake of the Day: Red Velvet Cupcakes with Marshmallow fluff Frosting

Cupcakes are so much fun to make and whenever I feel a real 'cake' is too much to eat and decorate, I make cupcakes. I made these 'Red Velvet Cupcakes for my sister's birthday last month. These cupcakes are frosted with Marshmallow fluff frosting.Red Velvet cake/ cupcakes have been on my to-make list for a very long time. Few weeks back my kids tasted some red velvet cake at a store and they started asking for it. So that was my cue to finally make them. I am so glad that I tried them because they are pretty amazing.
Original recipe is from 'the big book of cupcakes'. I made them without eggs and was initially concerned how they would turn out. I was imagining a dry cupcake, but the cupcakes came out fluffy and delicious. The kids LOVED them and they were quite happy to see their favorite flavored cupcakes.The frosting is made with Marshmallow fluff/ creme. Just to be clear, marshmallows are made with gelatin but marshmallow creme/fluff is made with egg whites. This frosting turns out so creamy and it is great for piping too. It can be refrigerated for a few days, just leave it at room temperature for a little while to make it soft and pliable.I wanted to present the cupcakes in a somewhat fancy manner instead of just putting them in a cupcake carrier. So I put them on a board like flowers and leaves. I guess you can make any design depending on the occasion. For little kids, cupcakes in a number pattern matching their birthday would be a great idea.

This is part of the Bake-a-thon 2016.

This goes for the December Week 2, Cooking from Cookbook Challenge Group.

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Red Velvet Cupcakes with Marshmallow fluff Frosting

Moist and fluffy red velvet cupcakes with marshallow (fluff) frosting. Cupcakes are vegan so use a vegan frosting to make a completely vegan recipe.

Author: Pavani

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Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Total Time: 45 minutes mins

Course: Dessert

Cuisine: American

Servings: 16 cupcakes

Ingredients

1x2x3x

For the Cupcakes

• 2¼ cups all purpose flour
• ¼ cup Unsweetened Cocoa powder
• 1 tsp salt
• ½ cup Oil
• 1¼ cups sugar
• 2 tbsp Egg replacer whisked in 6tbsp water (or use 2 large eggs)
• 1½ tbsp Red food color
• 1½ tsp vanilla
• 1 cup Almond Milk (can be substituted with buttermilk)
• 1 tsp baking soda
• 1 tbsp white vinegar

For the Frosting:

• 2 cups Marshmallow creme/ fluff
• ½ cup unsalted butter
• 1~2 cups Powdered Sugar
• 1 tsp vanilla extract

Instructions

• Preheat oven to 350°F. Place paper baking cup in each of the muffin cups.
• In a small bowl, mix flour, cocoa and salt. Set aside.
• In a large bowl, beat the oil and sugar until the sugar is dissolved. Add the egg mixture and beat until mixed through.
• Stir in food color and vanilla. Add the flour mixture and almond milk; mix until blended,
• Finally beat in baking soda and vinegar until well blended.
• Divide the batter evenly among the muffin cups, filling each about ⅔ full.
• Bake for 22~25 minutes or until the toothpick inserted into the center comes out clean. Remove onto cooling racks and cool completely.

Make the Frosting:

• Microwave the marshmallow creme/ fluff to soften. Cool slightly and then add the softened butter, beat until smooth.
• Beat in powdered sugar and vanilla until smooth. Spoon 1 tablespoon frosting onto each cupcake, swirling frosting with back of spoon. Decorate with sprinkles and serve!!

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