| Level: | Advanced |
| Total: | 2 hr 55 min |
| Active: | 1 hr 10 min |
| Yield: | 12 cupcakes |
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons cocoa powder
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup buttermilk, at room temperature
- 1/2 cup coconut oil, melted
- 2 teaspoons pure vanilla extract
- 2 teaspoons apple cider vinegar
- 1 teaspoon red gel or 1 tablespoon red liquid food coloring
- 1 large egg, at room temperature
- 1 1/2 cups powdered sugar
- 4 tablespoons cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1 1/2 tablespoons heavy cream or buttermilk
- Pinch kosher salt
- 3/4 teaspoon vanilla bean paste or vanilla extract
- One and a half 1/4-ounce packets unflavored gelatin powder (about 10 grams, 3 3/4 teaspoons)
- 1/2 cup granulated sugar
- 1/3 cup light corn syrup
- Pinch kosher salt
- Nonstick cooking spray, for the spatula
- 6 ounces sweetened shredded coconut
Instructions
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake tin with liners and set aside.
- Whisk the flour, granulated sugar, cocoa powder, baking powder and salt together in a medium bowl. Mix the buttermilk, coconut oil, vanilla, apple cider vinegar, food coloring and egg in a large bowl. Fold the flour mixture into the buttermilk mixture in two batches until well combined.
- Pour about 1/4 cup batter into each cupcake liner and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
- Let cool in the tin on a rack for 10 minutes, then remove the cupcakes to the rack to cool completely, about 1 hour.
- For the filling: Beat together the powdered sugar, cream cheese, butter, cream and salt in a stand mixer fitted with a paddle attachment on low speed until smooth, then turn up to high speed and beat until lightened, a few minutes. Transfer to a piping bag fitted with a 1/2-inch tip.
- Remove the cupcake liners from the cupcakes, then turn them upside down and place them on a parchment-lined sheet pan. Use an apple corer to extract the centers, then fill the centers with the filling. Set aside.
- For the marshmallow: Combine the vanilla and 1/4 cup water in a stand mixer fitted with a whisk attachment. Sprinkle the gelatin over the liquid.
- Meanwhile, stir together the granulated sugar, corn syrup, salt and 1/4 cup water in a small saucepan. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F, then immediately remove it from the heat and bring it over to the mixer.
- Turn the mixer on low speed and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once you have added the entire mixture, gradually increase the speed to high and let it mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula with cooking spray and keep it near the mixer; also prepare a large piping bag fitted with a 5/8-inch round tip. Scrape the marshmallow mixture into the piping bag and secure the end with a twist tie.
- For the assembly: Pour the shredded coconut onto a wide plate.
- Working with a couple of cupcakes at a time, pipe a big blob of marshmallow on top of the cupcakes and use an offset spatula to spread it evenly around the sides. (You want to work with just a few at a time, because the marshmallow firms up quickly!) Cover with coconut. Let set 15 minutes, then enjoy!
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 468 |
| Total Fat | 21 g |
| Saturated Fat | 15 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 1 g |
| Sugar | 54 g |
| Protein | 5 g |
| Cholesterol | 29 mg |
| Sodium | 292 mg |
Reviews
i love red velvet cakes and i am going to make this next month for mother’s day for my mom
This is the worst red velvet cupcake recipe. The cupcakes are way too oily and taste sour! I don’t know what all the good reviews are about. They are going in the trash. Waste of good ingredients.
Great recipe
I followed the instructions exactly because I was terrified not to and they turned out perfect! I used 3 3/4 tsp of gelatin and it was perfect. I didn’t have an apple corer so I used a 1/8 tsp measuring spoon which worked great. I did 3 cupcakes at a time when putting the marshmallow and it was never too stiff to work with. I was so excited about how these turned out and they are so delicious. The cupcake was perfectly moist and I love the flavor the coconut oil brings to the cake. Loved it. Definitely would recommend this one though it isn’t for a beginner and you need a candy thermometer. I didn’t have one and got creative with a stick in thermometer which luckily worked for me. I ordered a candy thermometer for next time.
Made this recipe with my granddaughter (she did all the work) exactly as posted. They were delicious and everyone was impressed. I think next time we will cut the gelatin down to 3 tsp as another reviewer did. Just to cut down on the stiffness of the marshmallow.
Though my cupcakes turned out looking great and tasting good, this recipe is not for the beginner. The cupcakes turned out denser than most. The batter filled the baking cups and I thought the batter might rise and overflow, but it turned out to to just overflow the top edge of the tin. That was a happy accident (?) because when turned upside down, the little ledge held the marshmallow in place and you can hold the cupcake on the edge and not on the marshmallow part to eat it. I measured the gelatin powder and I got two teaspoons per packet, so I used 3 tsp. to make the marshmallow and not 3 3/4 tsps. It was plenty stiff! You do have to work quickly to get it on the cupcakes, or it will be unmanageably sticky. The cream cheese for the filling measured 2 oz, so just use the measurement on the “brick” wrapper. The amount of filling was pretty generous, so don’t skimp when filling the cupcakes.