RED VELVET CUPCAKES

RED VELVET CUPCAKES WITH RASPBERRY MARSHMALLOW FLUFF FROSTING

Serves	12
Allergy	Egg, Milk
Meal type	Dessert
Misc	Child Friendly, Gourmet
Occasion	Barbecue, Birthday Party, Casual Party, Easter, Halloween, Valentines day
By author	EVOO Marketplace-

2 1/2 cups Unbleached All-Purpose Flour
1 1/2 cup Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
3 tablespoons Cocoa Powder
1 1/2 cup Ultra Premium Extra Virgin Olive Oil-Mild to Medium Intensity (EVOO Marketplace)
1 cup Butter Milk (Room Temperature)
2 Large Egg (Room Temperature)
2 tablespoons Red Food Coloring (To Brighten The Cake)
4 tablespoons Raspberry Infused Balsamic Vinegar (EVOO Marketplace)
1 teaspoon Tahitian Vanilla Infused Balsamic Vinegar (EVOO Marketplace)

Cake
Step 1
Preheat the oven to 350F. Line cupcake pan with paper liners.
Step 2
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the EVOO, buttermilk, eggs, food coloring, Raspberry and Vanilla balsamic, and vanilla extract
Step 3
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Step 4
Fill each cupcake liner 1/2 to 2/3 full of batter. Bake 20-25 minutes or until toothpick inserted in the center comes out clean.
Step 5
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Step 6
Frost when cupcakes are completely cool
Frosting
Step 7
On medium speed, whip the butter and marshmallow cream together until light and fluffy.
Step 8
Slowly add in the powdered sugar tasting occasionally to check the sweetness.
Step 9
Add the raspberry balsamic vinegar. Frost the cupcakes and serve.