Red Velvet Triple-Stacked Cupcakes

Name: Red Velvet Triple-Stacked Cupcakes
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 16
Cuisine: American
Ingredients: 237 milliliters butter, softened; 3 eggs; 1 box Betty German chocolate cake mix; 198 grams jar marshmallow creme; 3 teaspoons milk or water; 946 milliliters powdered sugar; 28 grams bottle red food color (about 2 tablespoons); 2 Tbsps unsweetened baking cocoa; 118 milliliters vegetable oil; 237 milliliters water

Red Velvet Triple-Stacked Cupcakes might be just the dessert you are searching for. This recipe serves 16. One serving contains 431 calories, 3g of protein, and 20g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of water, marshmallow creme, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes. This recipe is typical of American cuisine.

Instructions

Heat oven to 350F (325F for dark or nonstick pan).

Equipment you will use

Oven

Frying Pan

Place paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

In large bowl, beat cupcake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Bowl

Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Refrigerate uncovered 1 hour.

Equipment you will use

Wire Rack

Toothpicks

Oven

In large bowl, beat marshmallow creme, butter and 3 teaspoons of the milk with electric mixer on high speed until fluffy. Beat in powdered sugar 1 cup at a time. Gradually beat in just enough remaining milk until smooth and spreadable.

Ingredients you will need

Marshmallow Cream

Powdered Sugar

Butter

Milk

Equipment you will use

Hand Mixer

Bowl

To assemble, remove paper baking cups, and cut cupcakes in half horizontally. Set aside 16 cupcake tops. Pipe about 1 tablespoon frosting onto cut side of 16 cupcake bottoms; top each with another cupcake top or bottom. Pipe about 1 tablespoon frosting on each cupcake. Top with reserved cupcake tops. Pipe frosting on cupcake tops. Decorate with sprinkles, if desired. Store in refrigerator until serving.

Ingredients you will need

Sprinkles