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Red Velvet Cupcakes with Marshmallow Buttercream Frosting

Name: Red Velvet Cupcakes with Marshmallow Buttercream Frosting
Prep time: 40 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 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; 1 jar (7 to 7 1/2 oz) marshmallow creme; 1 cup butter or margarine, softened; 2 cups powdered sugar

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Red Velvet Cupcakes with Marshmallow Buttercream Frosting

Prep 40 min
Total 1 hr 30 min
Servings 24

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Marshmallows are the sweet secret to the buttercream frosting that tops colorful chocolate cupcakes.

By Betty Crocker Kitchens

Updated Sep 7, 2010

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

Make With

Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

tip 1
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.

Nutrition

280 Calories, 12g Total Fat, 2g Protein, 39g Total Carbohydrate, 28g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 280

Calories from Fat: 110

Total Fat: 12g; 19%

Saturated Fat: 6g; 30%

Trans Fat: 1/2g

Cholesterol: 50mg; 16%

Sodium: 250mg; 10%

Potassium: 50mg; 1%

Total Carbohydrate: 39g; 13%

Dietary Fiber: 0g; 0%

Sugars: 28g

Protein: 2g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 2%; 2%

Iron: 4%; 4%

Exchanges:

0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;