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| Mini Red Velvet Cupcakes with Italian Meringue Frosting |
"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 1/3 cups cake and pastry flour, sifted
- 2/3 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk
- 1/4 cup butter, melted
- 1 egg
- 1 tablespoon red food colouring
- 1 teaspoon pure vanilla extract
- Edible gold flakes or sugar for garnish
- Italian Meringue Frosting:
- 1/3 cup granulated sugar
- 1/4 cup water
- 2 egg whites
- Pinch cream of tartar
- 1/2 teaspoon pure vanilla extract
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 35M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups or line with paper.
- In a large bowl, whisk together cake and pastry flour, sugar, cocoa powder, baking powder and baking soda; set aside.
- 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.
- 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.
- Italian Meringue Frosting: In a small saucepan, bring sugar and water to boil, stirring to dissolve sugar. Let mixture boil for 5 minutes.
- 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.
- Frost the cupcakes and sprinkle with gold flakes or sugar as desired.
Notes :
- Once frosted, store cupcakes in the refrigerator for up to 2 days. Unfrosted cupcakes can be stored at room temperature for up to 4 days or frozen in an airtight container for up to 2 weeks.
- If you don't have buttermilk, sour milk easily to use as a substitute. For this recipe stir together 1/2 cup milk and 1 1/2 teaspoons lemon juice and let stand for a few minutes before using to thicken.
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