Happy V-day everyone! For all the happy couples, enjoy your day. And for the lonely hearts out there? Keep your chin up, it could be worse. You could still be with that gross ex of yours. You know which one I’m talking about.
And even though Kevin is far away during this romantic holiday, I thought I would get in the spirit of love and make some red velvet cupcakes with marshmallow cream frosting. They came out a little messier than I would have liked, and the cute heart wrapper things I had set aside didn’t work, but they still taste awesome!
The coolest person in the world, Beth (HI BETH!!!) helped me make these this weekend, after she so bravely endured being my assistent during an engagement photo shoot for some friends. The girl has a knack for holding things, as it turns out. And that’s not all she can do! Just look at her lovely chocolate decorations:
Gentlemen? She’s single 😉
(Kidding. I know that men don’t read my blog.)
You will need:
- 2 1/2 cups all purpose flour
- 1/4 cup unsweetened baking cocoa
- 1 tsp salt
- 1/2 softened butter
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 bottle (1 oz) red food coloring
- 1 1/2 tsp vanilla
- 1 cup buttermilk
- 1 tsp baking soda
- 2 tsp white vinegar
- 1 jar (7.5 oz) marshmallow cream (fluff)
- 1 cup softened butter
- 2 cups powdered sugar
Heat oven to 350. Line cupcake tin with paper cups.
In a small bowl, mix flour, cocoa, and salt. Set aside.
In large bowl, mix 1/2 cup butter and sugar on medium. Add eggs and beat 1-2 minutes, until fluffy. Stir in food coloring and vanilla. On low speed, alternate adding buttermilk and flour mixture. Beat in baking soda and vinegar.
Divide batter among muffin cups, filling 3/4 of the way full. Bake 20-22 mins or until they spring back up when poked.
To make the frosting: microwave fluff for 15-20 seconds, beat with butter on medium speed until smooth. Add powdered sugar and beat until combined. Frost cupcakes, decorate as desired.