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    Home » CCChallenge » Red Velvet Cupcakes with Marshmallow fluff Frosting

    Red Velvet Cupcakes with Marshmallow fluff Frosting

    Published: Dec 9, 2016 · Modified: Dec 12, 2019 by Pavani · 9 Comments

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    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.Eggless Red Velvet CupcakesRed 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.Cupcakes in Flower arrangement Cupcakes in Flower arrangement

    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 mins
    Cook Time: 25 mins
    Total Time: 45 mins
    Course: Dessert
    Cuisine: American
    Servings: 16 cupcakes

    Ingredients

    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!!
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More CCChallenge

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    • Vegetarian Mushroom Bolognese Recipe
    • Tangy Amti (Dal) Recipe
    • Curried Rice with Raisins and Cashews (Thanksgiving Side)
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    Reader Interactions

    Comments

    1. Priya Suresh

      December 09, 2016 at 6:05 am

      Lovely presentation, and those cupcake flowers looks so pretty, alluring cupcakes there.

      Reply
    2. Sharmila - The Happie Friends potpourri Corner

      December 09, 2016 at 9:51 am

      Cup looks so perfect!! Love the marshmallow frosting!

      Reply
    3. Ritu Tangri

      December 10, 2016 at 12:58 pm

      Nice presentation. I love red velvet cake , but never made cupcakes. kids must love these cupcakes with marshmallow frosting. Btw, thanks for sharing that marshmallows are made of gelatin. Normally I read the ingredients. Don't know how it got escaped in this case.

      Reply
    4. Usha

      December 19, 2016 at 9:48 pm

      Red velvet cupcakes are my favorite. Whenever I feel like eating, I just pick one up from Magnolia. I guess it is high time I bake them at home!! Bookmarking the recipe.

      Reply
    5. Srividhya

      December 25, 2016 at 10:24 pm

      wow.. Love these cupcakes. That marshmallow frosting sounds interesting.

      Reply
    6. Priya

      January 08, 2017 at 10:11 am

      This is in my list for a long time now!! love the way you have arranged it!!!

      Reply
    7. Srivalli

      January 20, 2017 at 2:04 am

      Lovely cupcakes and I like the frosting as well..so bright and nice!

      Reply
    8. Chef Mireille

      January 21, 2017 at 6:13 pm

      I love the frosting - these look so good

      Reply
    9. Sujas Kitchen

      February 20, 2017 at 3:32 pm

      Pavani, Love your arrangement of cupcakes. Lovely looking Red Velvet cupcakes, I'm sure they tasted great too.

      Reply

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