Red Velvet Cupcakes
2 C. sugar
1/2 lb. unsalted butter, room temperature
2 large eggs, room temperature
2 T. good cocoa powder (I like Ghiradelli)
2 bottles red food coloring
2.5 C cake flour
1 t. salt
1 C. buttermilk
1 t. vanilla
1/2 t. baking soda
1 T. white vinegar
Frosting
1/2 lb cream cheese, room temperature
1 stick unsalted butter, room temperature
1 jar marshmallow fluff
1.5 C. unsweetend shreeded coconut
1/2 t. vanilla
2 C. sifted confectioners sugar
Pre-heat oven to 350.
In a stand mixer cream the butter and sugar until light & fluffy. Add the eggs one at a time and mix well, scraping down the sides as you go. Mix the food coloring and cocoa powder together and add to the sugar mixture; combine well. Sift the flour & salt together (I like to sift twice), add to the creamed mixture alternating with the buttermilk. Add in vanilla and mix well. In a small bowl combine the baking soda & vinegar (it will foam) and add that to mixture. Pour batter into cupcake liners and bake for 20 - 23 min. until the toothpick comes out clean. DO NOT OVER BAKE! Move to rack and let cool before icing.
To make the icing cream together the cream cheese & butter, whip for 5 min. on high. Add in marshmallow fluff, vanilla, and sifted sugar. Once it is well combined fold in coconut. To pipe onto cupcakes I put it in a large ziplock bag, nip one corner with a scissor and use as a pipping bag, simple and easy.
As you can see from this pic everyone loves them, especially my adorable nephew...
