Cupcakes are so much fun to make and whenever I feel a real ‘cake’ is too much to eat and decorate, I make cupcakes. I made these ‘Red Velvet Cupcakes for my sister’s birthday last month. These cupcakes are frosted with Marshmallow fluff frosting.Red Velvet cake/ cupcakes have been on my to-make list for a very long time. Few weeks back my kids tasted some red velvet cake at a store and they started asking for it. So that was my cue to finally make them. I am so glad that I tried them because they are pretty amazing. Original recipe is from ’the big book of cupcakes’. I made them without eggs and was initially concerned how they would turn out. I was imagining a dry cupcake, but the cupcakes came out fluffy and delicious. The kids LOVED them and they were quite happy to see their favorite flavored cupcakes.The frosting is made with Marshmallow fluff/ creme. Just to be clear, marshmallows are made with gelatin but marshmallow creme/fluff is made with egg whites. This frosting turns out so creamy and it is great for piping too. It can be refrigerated for a few days, just leave it at room temperature for a little while to make it soft and pliable.I wanted to present the cupcakes in a somewhat fancy manner instead of just putting them in a cupcake carrier. So I put them on a board like flowers and leaves. I guess you can make any design depending on the occasion. For little kids, cupcakes in a number pattern matching their birthday would be a great idea. This is part of the Bake-a-thon 2016. This goes for the December Week 2, Cooking from Cookbook Challenge Group. [inlinkz_linkup id=680533 mode=1]
