Faux Red Velvet Hostess Cupcakes

Faux Red Velvet Hostess Cupakes

These cupcakes were totally a eureka moment. I wanted to make something red velvet but with a new twist. My sister suggested marshmallow and bang! These babies appeared in my mind. I am in love with the dark red color of these cupcakes. I squeezed in quite a bit of chocolate but the vanilla is equally as present. They are some of the best tasting cupcakes I’ve ever made!

For those that don’t know a Hostess cupcake is an American snack treat made commercially since 1919. The traditional flavor is a chocolate cupcake filled with a marshmallow cream and topped with a chocolate frosting and white frosting squiggle.

Faux Red Velvet Hostess Cupakes

I love this idea of making this American classic with a classic American cake! I bought my marshmallow fluff and concentrated red gel at Asda and for the red squiggle I used some Wilton sparkle gel.

Faux Red Velvet Hostess Cupakes

How cool is this. MY recipe is officially on the Food Network UK website. There is also an article about me.

Faux Red Velvet Hostess Cupcakes

Faux Red Velvet Hostess Cupcakes



125g unsalted butter, at room temperature

125g caster sugar

2 eggs

1 tsp vanilla

100g self raising flour

25g cocoa powder

50ml vegetable oil

Red gel food colour


125g marshmallow fluff (you can buy this in most supermarkets)

50g unsalted butter, at room temperature

150g icing sugar

1 tsp milk


150g dark chocolate, chopped

Knob of butter

1-2 tbsp of milk


  1. Preheat the oven to 180°C and line a muffin tray with paper liners. In the bowl of an electric mixer beat the butter and sugar on medium high speed for 5 minutes until pale and fluffy.
  2. Add in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add in the vanilla.
  3. Add in the vegetable oil, flour and cocoa powder and mix until combined. Add in the red gel color until fully incorporated.
  4. Divide the batter amongst the liners and bake for 20-25 minutes until a toothpick inserted comes out clean.
  5. While the cupcakes cool make the filling. In the bowl of an electric mixer beat the marshmallow fluff and butter together. Add in the powdered sugar and milk and beat until fluffy.
  6. Once the cupcakes are completely cool cut a cone shape in the center and fill with the marshmallow filling. Spread a thin layer of marshmallow on top.
  7. Let the marshmallow set about 10 minutes. Make the chocolate glaze. In a microwave safe bowl heat the chocolate at 30 second bursts until melted. Stir in the butter and milk. Microwave again for 10-20 seconds. Stir. The mixture should be slightly thick and glossy.
  8. Dip each cupcake in the chocolate or spoon the chocolate on top. Microwave the chocolate for 20 seconds if it starts to cool down. Once dipped allow the chocolate to set.
  9. Once the chocolate is set draw the loopy squiggles across the center with red icing or glitter gel.

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  1. Aww wow these look amazing!

  2. Congrats Kelly on being featured on Food Network UK – well deserved!

  3. Hello Kelly:) I read your amazing blog for a long time . Your fotos and recipes are awesome, like this cupkaces. Iam sure i will make them:))) (sorry for my english, i’m from Ukraine:)

  4. These are adorable! I can’t wait to try out this recipe when I get back home from Moscow.

  5. These look amazing delightful! I love the youthful twist on these!

  6. These look amazing. I’m think about making them tomorrow. How is the batter of this cupcake? Is it really moist and fluffy? I made a couple of red velvet recipes but i never have luck with them.

    Thank you :)

  7. Quite creative Kelly!!! They look delicious. I wish they could come out of screen and i may take a bite of this yummy dessert. In the photograph, I see that you have used a rep wrapping and a white stand for the cupcakes. The combination is amazing. You see, just creating a thing is not enough, presentation also matters and you know what, you are a good presenter also.

  8. I’d love to make this recipe, but we don’t use the metric system in our cooking over here in the USA. Guess I’ll have to google a conversion chart somewhere. Do you happen to have a version of this recipe that uses cups/ teaspoon/ tablespoon measurements? How the heck many tablespoons is 125 grams? We measure butter in tablespoons. Even our butter stick wrappers are marked with tablespoon increments. Sending thanks from sunny Orlando, Florida.

    • Ha, yes I know. I am American after all! I made this recipe for a UK website and they use metric. I have a conversion chart http://www.americancupcakeabroad.com/conversion-chart. I’ve converted it the best I can but it’s not nice rounded measurements. Kitchen scales are very useful and pretty cheap!


      125g unsalted butter, at room temperature = 9 tbs

      125g caster sugar = scant 2/3 cups

      2 eggs

      1 tsp vanilla

      100g self raising flour = 85% of 1 cup

      25g cocoa powder 1/4 cup + 1tbs

      50ml vegetable oil = 1/4 cup

      Red gel food colour


      125g marshmallow fluff = 65% of one 7 oz jar

      50g unsalted butter, at room temperature = 3 1/2 tbs

      150g icing sugar = 1 1/3 cups

      1 tsp milk


      150g dark chocolate, chopped = 5 ounces

      Knob of butter

      1-2 tbsp of milk

      • Dear Cupcake Kelly,
        Lately I’ve been scoring the internet for Hostess recipes out of interest. I even bought myself an original Twinkles Bake Set, not the cheap version.
        Your cupcakes look so delicious, and I would love to make them as well, but I am from New Jersey and know nothing about baking on a European system. Lol! I see that you have included some measurement conversions. Have you tried them out, and did they work? I think you might have forgotten to include converting the oven temperature from celcious to farenheight. Thanx!

        • I’ve not made the cupcakes using my conversion hence why it’s not posted that way. The conversion chart is your best bet. It’s easy to convert cups to grams but it’s harder to convert grams to cups. The only measurement that isn’t exact is the flour at 85% of one cup. If you remove 2-3 tbs from 1 cup then you’ll probably be ok. Make sure to also add 1/4 tsp salt and 1 tsp baking powder as I don’t think self rising baking flour exists in the US.

          For the filling this is easier because you can totally eyeball the jar of fluff and check the consistency as you go along.

          Good luck and if you invest in a scale you can totally make french macarons! it’s an investment.

  9. YUM! I’m so making these. Espcially since we can no longer get Hostess cupcakes. Red velvet sounds way better than chocolate.

  10. Charley

    Hi Kelly! What gel food colouring do you use? Your cakes are so vibrant! I want mine to look as good as yours if I can manage it :)

  11. un sito spettacolare questi cupcake sono favolosi e la ricetta è in grammi ^.^ bellissimi ti seguo con molto piacere

  12. DanSolo

    I made these cupcakes yesterday to enter into my daughters School Fayre Bake-Off Competition.
    I altered the frosting to a two tone (red & White) cream cheese frosting and topped with the crumbs l(eft over from the scooped out pieces) and also topped with Popping candy.
    Guess what? I WON! Hoorah!
    will not be the last time I make them. So now you can officially label these as “award winning” !

    • Hooray! Thats fabulous. Phew, so glad you didn’t come in last with my recipe :-p

      • DanSolo

        I have since learned that one of the judges was a lady who has a cake company supplying bespoke wedding / birthday cakes etc. evidently she was VERY impressed with them! So thank you very much! I think I may have a job offer based on them!!! Haha.


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