This little twist on red velvet cupcakes will make a great Valentine's Day treat. But it's also going to make a great treat today, because I'm not waiting 3 weeks. Crazy?
I don't have much to say about this recipe other than it's good, it's pretty, and I'm rushing this post to go get one now...
Recipe (Baking Bites)
1 1/3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/4 cup butter, room temp
1 tsp vanilla extract
1 cup buttermilk
1 tbsp. unsweetened cocoa powder
3/4 tsp red food coloring
Preheat oven to 350 degrees and line muffin pan with baking cups.
In a medium bowl, whisk together dry ingredients.
In a larger bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla and beat until mixed.
Gradually mix in the dry ingredients, alternating with buttermilk, making sure to end with dry ingredients. Remove a cup of the batter to another bowl, and add cocoa and food coloring. Mix well until completely incorporated.
Pour a small amount of batter into each cup, then add a small amount of the red batter on top of that. Cups should be 3/4 full! Swirl with a knife or toothpick. Bake 18-20 minutes. Cool completely before icing.
8 oz. cream cheese
7 oz. jar marshmallow fluff
1 1/2 tsp vanilla
Mix together until smooth. Pipe or spread onto each cupcake. Decorate with sprinkles.
How in the world can a cupcake not cheer you up?...