Mini Red Velvet Cupcakes With Italian Meringue Frosting

ingredients

• servings: 2
• 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

recipe

preparation time: 20 mins cook time: 15 mins ready time: 35 mins


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