Mini Red Velvet Cupcakes With Italian Meringue Frosting Recipes

MINI RED VELVET CUPCAKES WITH ITALIAN MERINGUE FROSTING

Steps:

• 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.

MINI RED VELVET CUPCAKES

Steps:

• Preheat oven to 350F/176C degrees. Grease and flour a mini muffin/cupcake pan and set aside.
• In a large bowl using a stand-up mixer or hand mixer, beat together the butter and sugar on high speed until fluffy and creamy, about 3-5 minutes. Add the eggs, one at a time, and beat until mixture is pale yellow in color. Add vanilla extract, red food coloring, and cocoa to mixture and mix until well incorporated. Set aside.
• In a separate small bowl, whisk together the milk, yogurt, and cider vinegar. Set aside.
• Add the milk/yogurt mixture and the flour mixture to the butter mixture, alternating between the two and mixing well after each addition.
• In a separate medium bowl, sift together flour and baking soda.
• Fill mini muffin cups 3/4 from the top and bake for 10-12 minutes. Let cool for a few minutes in the pan, then remove and let cool completely on wire rack.

MINI RED VELVET CUPCAKES WITH ITALIAN MERINGUE FROSTING

Steps:

• 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.