Recipe tips - Mini Red Velvet Cupcakes with Italian Meringue Frosting (Complete)

[ 02/10/2020 11:40:17 ] along with the number of incoming emails, so that posting updates continue and useful, then this post is "Mini Red Velvet Cupcakes with Italian Meringue Frosting" which was issued on 02/10/2020 11:40:17,read to completion, here's a review 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.

Ingredient Checklist

• 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
• Edible gold flakes or sugar for garnish

Italian Meringue Frosting:

• ⅓ cup granulated sugar
• ¼ cup water
• 2 large egg whites egg whites
• Pinch cream of tartar
• ½ teaspoon pure vanilla extract

Directions

Instructions Checklist

• Step 1

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

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• 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.

Tips:

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.

Nutrition Facts

Per Serving:

85.8 calories; protein 1.5g 3% DV; carbohydrates 15g 5% DV; fat 2.3g 4% DV; cholesterol 13mg 4% DV; sodium 50.1mg 2% DV.Full Nutrition

Thank you for reading to the end "Mini Red Velvet Cupcakes with Italian Meringue Frosting" may be useful for you, you can also read the previous post, i.e. : Mashed Potato Casserole

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