Name: Red Velvet Cupcakes
Ingredients: 2 cups sugar; 1/2 pound 2 sticks butter, at room temperature; 2 eggs; 2 tablespoons cocoa powder; 2 ounces red food coloring; 2 1/2 cups cake flour; 1 teaspoon salt; 1 cup buttermilk; 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1 tablespoon vinegar; 1 8-ounce package cream cheese; 1 stick butter (softened); 1 cup melted marshmallows; 1 1-pound box confectioners’ sugar; 1 cup shredded coconut

Red Velvet Cupcakes

This tasty remarkable cake is a popular and stylish new twist on traditional devil's food cake, perfect for Valentine's. Flavorful without being too rich and dense, satisfy your chocolate cravings without overwhelming them. Try them as cupcakes, too!

Print Recipe Pin Recipe

Servings 12 servings

Ingredients

2 cups sugar
1/2 pound 2 sticks butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Frosting

1 8-ounce package cream cheese
1 stick butter softened
1 cup melted marshmallows
1 1-pound box confectioners’ sugar
1 cup shredded coconut

Notes

Preheat oven to 350°F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition.
Mix cocoa and food coloring together and then add to sugar mixture; mix well.
Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk.
Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.
Pour batter into 3-8-inch round greased and floured pans or lined cupcake pans.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Frosting:

Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut. Spread between layers and on top and sides of cooled cake.