Mini Red Velvet Cupcakes with Italian Meringue Frosting
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Description
Delightful little bites to enjoy with a light airy frosting that is easy to make. Be sure to garnish these delicious cupcakes with an extra special sprinkle of edible gold flakes or coloured sugar.
Ingredients
- 1 ⅓ cups cake and pastry flour, sifted
- ⅔ cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup buttermilk
- ¼ cup butter, melted
- 1 egg
- 1 tablespoon red food colouring
- 1 teaspoon pure vanilla extract
- ⅛ tablespoon Edible gold flakes or sugar for garnish
- ⅓ cup granulated sugar
- ¼ cup water
- 2 large egg whites egg whites
- 1 pinch Pinch cream of tartar
- ½ teaspoon pure vanilla extract
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups or line with paper.
- 2. In a large bowl, whisk together cake and pastry flour, sugar, cocoa powder, baking powder and baking soda; set aside.
- 3. In another small bowl, whisk together buttermilk, melted butter, egg, food colouring and vanilla. Pour over flour mixture and whisk until smooth and well-combined. Divide batter among prepared muffin cups.
- 4. Bake in the preheated oven for about 15 minutes or until toothpick in centre comes out clean. Remove from pan and let cool completely on rack.
- 5. Italian Meringue Frosting: In a small saucepan, bring sugar and water to boil, stirring to dissolve sugar. Let mixture boil for 5 minutes.
- 6. Meanwhile, in a large bowl, beat egg whites with cream of tartar until soft peaks form. While beating, add the hot sugar syrup in a steady stream and beat for about 5 minutes or until glossy stiff peaks form. Beat in vanilla.
- 7. Frost the cupcakes and sprinkle with gold flakes or sugar as desired.
Nutrition Facts
serving: 2 dozen mini cupcakes
calories: 85.8 kcal
carbohydrates: 15 g
protein: 1.5 g
saturated fat: 1.3 g
cholesterol: 13 mg
sodium: 50.1 mg
fiber: 0.2 g
sugar: 8.7 g