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Red velvet cupcakes with marshmallow frosting
These delightful cupcakes are the perfect sweet treat for a party or special occasion. The soft and moist red velvet is perfectly paired with fluffy marshmallow.
Makes 24.
2½ cups flour
1½ cups sugar
1t bicarbonate of soda
1t cocoa powder
1t salt
1 cup buttermilk
2 eggs
1½ cups oil
1t vinegar
1t red food colouring
1t vanilla extract
Frosting
4 egg whites, at room temperature
pinch of salt
1 cup castor sugar
ed food colouring
Line 2 muffin trays with 24 cupcake cases.
Sift flour, sugar, bicarbonate of soda, cocoa powder and salt together. Mix together buttermilk, eggs, oil, vinegar, red food colouring and vanilla extract. Mix the dry ingredients into the buttermilk mixture. Pour the batter into the cupcake cases, filling them ²/³ full. Bake for 18–20 minutes.
Make the frosting by whisking the egg whites with a pinch of salt in a heatproof bowl until soft peak stage. Add castor sugar and whisk over simmering water until the meringue is hot to the touch. Remove from the heat and beat on high with a handmixer until cool. Colour with red food colouring and use immediately.
This recipe originally appeared in Top Billing Magazine in April 2010
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