RED VELVET CUPCAKES WITH FLUFFY MERINGUE ICING
Steps:
- Preheat the oven to 350 degrees F. Line the muffin tin with pink or white cupcake liners
- In a medium bowl, sift together the flour, cocoa powder and salt.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. Occasionally turn off mixer and scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low, add the eggs, 1 at a time, and mix until incorporated after each addition. Add the food coloring and vanilla and mix well.
- With the mixer on low, alternately add the flour mixture and sour cream in 3 additions, beginning and ending with the flour, waiting until each addition is well incorporated before adding the next. In a small bowl, combine the vinegar and soda, and once fizzing has stopped, add to the batter and mix well.
- Divide the batter evenly in the tin, filling each liner about 3/4 full. Bake until cupcakes are set and spring back when touched, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- For meringue icing: Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes. Transfer to the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla and almond extracts; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more.
- To decorate: Using a spoon or offset spatula, spread about 1/2 cup meringue over each cupcake and sprinkle with nonpareils. Cupcakes are best served the day they are made.
- Cook's Note: If you're unable to find gel food coloring, add drops of liquid food coloring until the desired shade of red is achieved.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
nadira Parveen
[email protected]Red velvet cupcakes are my favorite! I can't wait to try this recipe.
NANZKI OFFICIAL
[email protected]I'm not sure about the red velvet cake part, but the meringue icing sounds amazing.
Yousuf Malik
[email protected]This recipe seems a bit complicated, but I'm up for the challenge!
Jan jan Jan
[email protected]I'm definitely going to try this recipe. It looks delicious!
Adela Fierro
[email protected]These cupcakes are so pretty! I can't wait to try them.
MD. Rubel munshi
[email protected]I'm not sure what went wrong, but my cupcakes didn't turn out like the picture. The cake was dense and the icing was grainy. I'm disappointed.
Keegan Lobo
[email protected]These cupcakes were a disaster! The cake was dry and crumbly, and the icing was too sweet. I won't be making these again.
Akosua Serwaa
[email protected]The cupcakes were delicious, but the icing was a bit too runny for my taste. I think I'll try a different icing recipe next time.
Aiden Harper
[email protected]These cupcakes were easy to make and turned out great! The icing was a little too sweet for my taste, but that's just personal preference. Overall, I'm very happy with this recipe.
Naime Hajar
[email protected]I'm not a big fan of red velvet cake, but these cupcakes were amazing! The meringue icing was the perfect complement to the moist and flavorful cake. I will definitely be making these again.
J Iqbal Gulaly
[email protected]These cupcakes were a hit at my daughter's birthday party! The meringue icing was a bit tricky to make, but it was totally worth it. The cupcakes were light and fluffy, and the icing was sweet and creamy. I will definitely be making these again!