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Prep 40min
Total1hr30min
Servings24
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Ingredients
Cupcakes
2 1/4
cups Gold Medal™ all-purpose flour
1/4
cup unsweetened baking cocoa
1
teaspoon salt
1/2
cup butter or margarine, softened
1 1/2
cups granulated sugar
2
eggs
1
bottle (1 oz) red food color (about 2 tablespoons)
1 1/2
teaspoons vanilla
1
cup buttermilk
1
teaspoon baking soda
1
tablespoon white vinegar
Marshmallow Buttercream Frosting
1
jar (7 to 7 1/2 oz) marshmallow creme
1
cup butter or margarine, softened
2
cups powdered sugar
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Steps
1
Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. In small bowl, mix flour, cocoa and salt; set aside. In large bowl, beat 1/2 cup butter and granulated sugar with electric mixer on medium speed until mixed. Add eggs; beat 1 to 2 minutes or until light and fluffy. Stir in food color and vanilla.
2
Beat in flour mixture alternately with buttermilk on low speed just until blended. Beat in baking soda and vinegar until well blended. Fill muffin cups 2/3 full.
3
Bake 20 to 22 minutes or until toothpick inserted in center of cupcake comes out clean. Remove from pan to wire racks. Cool completely, about 30 minutes.
4
Remove lid and foil seal from jar of marshmallow creme. Microwave on High 15 to 20 seconds to soften. In large bowl, beat marshmallow creme and 1 cup butter with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spoon 1 heaping tablespoon frosting onto each cupcake, swirling frosting with back of spoon.
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Add a little holiday cheer to each cupcake with a holly sprig. Make two holly leaves by splitting one green spearmint leaf candy in half horizontally and add 3 red cinnamon candies for berries. Or top frosted cupcakes with a snowy drift of flaked coconut.
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