Lighter Red Velvet Cupcakes
The Deen Bros tackle a lighter version of everyone's favorite Red Velvet Cupcakes, topping them with marshmallow cream icing
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pauladeen.com.
Cooking tools:
- Hand mixer
- Muffin tin
- Cupcake liner
- Cooling rack
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Toothpick
- Spatula
- Spoon
Ingredients
- 2 cups cake flour
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon plus 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup low-fat buttermilk
- 1 1/2 cup granulated sugar
- 1/4 cup Canola oil
- 1 large egg
- 2 teaspoons red food coloring
- 2 large at room temperature egg whites
- 2 tablespoons or 1 teaspoon coconut extract coconut rum
- 1/2 teaspoon cream of tartar
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