It’s bake sale fundraiser time again! I’m always happy to help. Folks requested red velvet and it was a tough pick between Red Velvet Cake and Red Velvet Oreo Cupcakes.
Instead of cream cheese frosting, I wanted to use one of the many jars of marshmallow fluff in my cupboard (it’s fudge season after all). Marshmallow Frosting is a buttercream hybrid; it sets well and would be delicious on Double Chocolate Sour Cream Cake or Gingerbread Bites.
Frosts 24 cupcakes
- 2 C (4 sticks) butter, softened
- 1 7oz jar marshmallow fluff
- 4 C powdered sugar
- 1 t vanilla bean paste
- Pinch salt
Use a mixer to cream butter until fluffy. Add marshmallow crème, vanilla bean paste and pinch salt. Can’t find vanilla bean paste? You can substitute vanilla extract.
Add powdered sugar 1 C at a time until well combined. Frosting should be thick but spreadable. Pipe onto cupcakes.
Recipe modified from “Marshmallow Buttercream,” allrecipes.com, by Staci Lambert