Red velvet marbled cupcakes

Neapolitan baked goods are just one swirl away from being marbled.

And while Neapolitan consists of three flavors. I like to pretend that the chocolate part doesn't exist.

Unless it's in the form of red velvet (Like my red-ish velvet cookies). The intensity of red velvet presented a perfect opportunity to be in contrast to the simplicity of a classic vanilla cupcake. 

Even more so the perfect simple treat for Valentine's Day.

Even better, it's small batch so that means only six cupcakes because sometimes that's all you really need.

I'm sure this sounds like three flavored marbled desserts slander, Neapolitan or not, but sometimes simple is better. Plus, the real star of the show is the marshmallow fluff buttercream it's light airy and reminds me of whipped frosting!

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Red marbled cupcakes

( 0 reviews )

Yield: - 6 +

Author: Alicia Maxey

Prep time: 5 MinCook time: 30 MinInactive time: 15 MinTotal time: 50 Min

These red velvet marbled cupcakes are the perfect small batch dessert for Valentine's day.

Ingredients

Cupcakes

• ¾ cups (90g) all-purpose flour
• ½ tsp Baking powder
• ¼ tsp Baking soda
• ½ tsp kosher salt
• ½ cup (100g) white granulated sugar
• 2 Tbsp (30g) unsalted butter, melted
• 2 Tbsp neutral oil (vegetable, canola)
• ¼ cup (20g/ml) buttermilk
• 1 large egg
• 2 tsp vanilla extract
• ½ Tbsp (90g) cocoa powder
• ½ tsp red gel food coloring

Marshmallow fluff buttercream

• ½ cup (50g) powdered sugar
• ½ cup (114g) unsalted butter, softened1
• 1 cup (184g) marshmallow fluff
• 2 Tbsp milk or heavy cream
• 1 tsp vanilla extract
• Pinch of kosher salt

Instructions

Cupcakes

1. Place the oven rack in the middle of the oven. Preheat to 350°F.
2. Line a six cup muffin pan with liners, and lightly grease with cooking spray.
3. In a medium mixing bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
4. In another medium bowl mix together butter, sugar and oil until fully incorporated.
5. Add in egg and vanilla and mix until fully combined.
6. Add in flour mixture and mix until just combined and there are no flour bits.
7. Portion half the batter into another medium sized bowl and add in cacao powder, mix.
8. Add in red food dye (you can add more if you want a deeper color of red) and mix until fully incorporated.
9. Alternate scooping about ½ Tablespoon of the vanilla batter and then the red velvet batter until cupcake liners are about ⅔-rds full.
10. Use a toothpick or fork and carefully swirl the batter of each cupcake.
11. Bake for 13-15 minutes, or until a cake tester or toothpick comes out clean.
12. Let cool in the pan for 10 minutes before transferring to a wire rack to completely cool.

Marshmallow fluff buttercream

1. While cupcakes are cooling, using a stand mixer or a hand mixer, prepare marshmallow fluff buttercream by beating the softened butter on a medium-high speed until smooth, or for 5-6 minutes.
2. On a low speed add in powdered sugar, marshmallow fluff, and salt and mix until fully incorporated.
3. Add in vanilla extract, milk or heavy cream and mix at a medium-high speed for 3-4 minutes or until creamy.
4. Add more milk or heavy cream 1 tsp at a time until desired consistency is met.
5. Frost the cupcakes by either piping the buttercream or using a rubber or off-set spatula to carefully spread.
6. Garnish with whatever toppings. I grated some dark chocolate on top.

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Cupcakes can sit at room temperature up to 3 days, or in the refrigerator for up to one week.