One of the most popular easy dessert recipes on Sugar, Spice and Glitter is our 10-minute S’mores Refrigerator Cake, and after recently sharing my recipe for a naturally red red velvet cupcake on my friend Kelli’s blog, I was struck with a bit of inspiration…
Combining two of my favourite desserts to make this red velvet s’more cupcake recipe!
No-Dye Red Velvet Cupcakes
Because I’m a bit of a baking nerd, I looked back to how red velvet cupcakes originated and how early recipes were able to create that red colour without the use of artificial food colouring.
I go into that a bit further in my guest post for Kelli, but basically, by using buttermilk and non-Dutch processed cocoa powder, you can achieve a chemical reaction that naturally dyes your cake red.
Not only does this allow you to skip the food dye, it also results in a chocolatier flavour, as most modern red velvet cakes and cupcakes have to reduce the amount of chocolate in order for the red food dye to be more pronounced.
(That’s a weird priority, isn’t it? Reducing the chocolate so the food dye shows up more? Ick.)
Marshmallow-Cream Cheese Frosting
As much as I love a great cream cheese frosting, for these red velvet s’mores cupcakes I wanted to incorporate some marshmallow flavour into the frosting.
You can use marshmallow fluff, or make a simple homemade marshmallow fluff (just like the one I used in my 10-minute S’mores Refrigerator Cake) to incorporate into this decadent frosting. The cream cheese helps mellow the sweetness a bit.
Oh, and there’s a hidden surprise…
Because I couldn’t get enough of that amazing marshmallow-cream cheese frosting, I decided to fill these cupcakes with an extra dose of frosting. Of course, the red velvet cake is moist and chocolatey, so if you decided to skip this additional step, you’ll still have a great batch of cupcakes.
To garnish, I added some mini-marshmallows (the kind you add to hot chocolate) and a square of dark chocolate.