Red Velvety Cupcakes

What a week for me! I attempted fondant for the second time ever and made these adorable cupcake toppers for a friend’s graduation. Since I’ve only made classic fondant once and didn’t do too good of a job (the fondant started to sweat), I decided to try out the marshmallow fondant this time around. I was pretty nervous going into it because I had no idea how it would turn out, but honestly it was quite straight forward and easy. It was a tad bit messy and time consuming, but the results were well worth it! I top them on a yummy red velvet cake with a crusting cream cheese frosting.

Cream butter and sugar
Fluffy butter & sugar
Add eggs one at a time

Since I wasn’t sure how the fondant would come out, I made it a day ahead of the cupcakes in case I needed to do it again…. and I believe it’s safe to say it’s hard to kneed fondant and take pictures at the same time. My hands were covered in sticky marshmallow, powdered sugar, shortening, and dye. They ended up looking like I burned them from gabbing a hot pot!!! In case you were wondering why there aren’t any photos on how to make the fondant…that’s why. I will probably do another post on the marshmallow fondant alone of ya’ll would like to know how I made that (:

Cocoa powder and food coloring paste
Alternating flour and buttermilk mixture
I subbed buttermilk with 1 cup whole milk & 1 tbsp of fresh lemon juice, waiting 2 mins for it to curd.

Anyways, this red velvet cake is a hit amongst my friends and family. They’re slightly more dense than other cupcakes, but that’s what I like about it. You can bake it into a two or three layered cake or into cupcakes like I did. The batter is a beautiful rich red color that I love (red is one of my favorite colors). And if you didn’t already know, red velvet is made with cocoa powder, so these bad boys have the perfect hint of chocolate flavor that pairs so well with a cream cheese frosting.

Final batter, isn’t it pretty???
Lined 3/4 way up
Cuppycakes right out of the oven (:



  • 1/2 cup unsalted butter at room temp
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 2 tbsp red food coloring
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 1/2 cups all purpose flour
  • 1 cup buttermilk
  • 1 tbsp vinegar
Crusting cream cheese frosting
Pipped cuppycakes


  • Preheat oven to 350°F & line 2 cupcake tins (24 cupcakes).
  • Cream butter and sugar till fluffy.
  • Add in eggs one at a time and beat till incorporated each time, scraping down sides if necessary.
  • Mix in vanilla extract.
  • In a separate bowl, mix cocoa powder and food coloring to make a paste and blend it in the mixture.
  • In a separate bowl, sift dry ingredients together and in alternating batches add dry ingredients and buttermilk to the mixture.
  • In the last batch of buttermilk, mix in the vinegar before adding it to the mixture.
  • Fill cupcake liners 3/4 way up and bake for 20mins (check with toothpick for doneness).
  • Let cool in pans for 5 mins before transferring to a rack to cool completely before frosting.
Topped with marshmallow fondant goodies




  • 1 cup butter at room temperature
  • 1/2 cup shortening (I used crisco)
  • 8 oz. cream cheese at room temperature
  • 2 lbs powdered sugar
  • 1 tbsp vanilla extract
  • ~2 tbsp of milk (for consistency to pipe)


  • Cream butter and shortening till smooth.
  • Mix in cream cheese till incorporated.
  • Add in vanilla extract and beat.
  • Gradually add in the powdered sugar as you mix (should be stiff when all is added).
  • Add milk as needed for the right consistency to pipe.

“Good things take time” – Unknown

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