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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 86 Calories

Ingredients

• 1 egg
• ¼ cup water
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 tablespoon unsweetened cocoa powder
• ½ cup buttermilk
• ¼ cup butter, melted
• 1 teaspoon pure vanilla extract
• 2 large egg whites egg whites
• ⅓ cup granulated sugar
• 1 ⅓ cups cake and pastry flour, sifted
• ⅔ cup granulated sugar
• 1 tablespoon red food colouring
• ⅛ tablespoon Edible gold flakes or sugar for garnish
• 1 pinch Pinch cream of tartar
• ½ teaspoon pure vanilla extract

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups or line with paper.

Step 2

In a large bowl, whisk together cake and pastry flour, sugar, cocoa powder, baking powder and baking soda; set aside.

Step 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.

Step 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.

Step 5

Italian Meringue Frosting: In a small saucepan, bring sugar and water to boil, stirring to dissolve sugar. Let mixture boil for 5 minutes.

Step 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.

Step 7

Frost the cupcakes and sprinkle with gold flakes or sugar as desired.