Red Velvet Cupcakes
Red velvet has always been a mystery to me. As a child cake came in four flavors; White, Yellow, Chocolate, and Marble. Today it seems every time I turn around there is a new, hot cake flavor.
For the past couple years I have seen many articles, programs and recipes featuring Red Velvet Cake, but I never bothered to make it. Is it Chocolate? Is it a White cake with a deep red coloring? I decided that I would do some recipe research prior to baking.
There are a few common ingredients with Red Velvet; buttermilk, cocoa, and red food coloring. After looking over about a dozen recipes I decided to use Martha Stewart’s Red Velvet cake recipe. I did substitute regular buttermilk for the low fat kind (I like full fat everything in baking).
Overall the recipe was relatively simple and the result was wonderful. The flavor is definitely not white cake nor is it a chocolate. Instead it had a almost sweet tanginess to it with a hint of cocoa…very appealing. I topped each cupcake with a marshmallow, cream cheese buttercream and a couple of fun jimmies.
Marshmallow, Cream Cheese Buttercream
What You’ll Need:
1 Stick unsalted butter (room temp.)
8oz. Package cream cheese (room temp)
8oz. Marshmallow fluff
1lb. Powdered Sugar
1.) Cream butter, cream cheese, and marshmallow together until smooth.
2.) Add one tsp. vanilla and blend in.
3.) Add powdered sugar a bit at a time. Blend until smooth.
4.) Add festive jimmies or sprinkles – this is optional.