| | Directions | | Preheat oven to 350. Line 2 muffin pans (12-cup) with cupcake liners. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, vanilla and water using a hand-held electric mixer. Add the sifted, dry ingredients to the wet mixing until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake for about 20 to 22 minutes, turning the pans once, half way through the cooking time. Test with a toothpick for doneness. Cool completely before frosting. For frosting, spoon marshmallow into a large bowl. Beat with an electric mixer on low. Gradually add the butter, beating well after each addition, until smooth. Add vanilla and powdered sugar. Scrape the bowl well to incorporate. Frost the cupcakes with a butter knife or piping bag. Add some red sugar sprinkles or candy hearts for extra festive decorations! |
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| Ingredients | | - |  | 2 1/2 cups all-purpose flour |
| - | | 1 1/2 cups sugar |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon Salt |
| - | | 1/4 cup cocoa powder |
| - | | 1/2 cup vegetable oil |
| - | | 1 1/2 cups buttermilk (at room temperature) |
| - | | 2 eggs (at room temperature) (large) |
| - | | 2 tablespoons red food coloring |
| - | | 1 teaspoon white distilled vinegar |
| - | | 2 teaspoons vanilla extract |
| - | | 2 tablespoons water |
| - | | 1 jar marshmallow fluff/cream (16 ounce jar) |
| - | | 3 sticks butter, softened & cut into 1 inch pieces |
| - | | 1 teaspoon vanilla extract |
| - | | 1/2 cup powdered sugar |
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