Mini Red Velvet Cupcakes with Italian Meringue Frosting Tasty Recipes

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Mini Red Velvet Cupcakes with Italian Meringue Frosting

"Delightful little bites to experience with a light airy frosting that is straightforward to make. Be sure to garnish these delicious cupcakes with an extra unique sprinkle of suitable for eating gold flakes or colored sugar."

Ingredients :

1 1/3 cups cake and pastry flour, sifted
2/three cup granulated sugar
1 tablespoon unsweetened cocoa powder
half teaspoon baking powder
1/4 teaspoon baking soda
half 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 natural vanilla extract

Instructions :

Prep : 20M	Cook : 24M	Ready in : 35M

Preheat oven to 350 ranges F (a hundred seventy five tiers 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 apart.
In some other small bowl, whisk collectively buttermilk, melted butter, egg, food colouring and vanilla. Pour over flour aggregate and whisk until smooth and properly-mixed. Divide batter amongst prepared muffin cups.
Bake in the preheated oven for about 15 minutes or till toothpick in centre comes out clean. Remove from pan and permit cool absolutely on rack.
Italian Meringue Frosting: In a small saucepan, carry sugar and water to boil, stirring to dissolve sugar. Let combination boil for 5 mins.
Meanwhile, in a large bowl, beat egg whites with cream of tartar till tender peaks shape. While beating, upload the new sugar syrup in a regular circulate and beat for approximately 5 mins or till glossy stiff peaks shape. Beat in vanilla.
Frost the cupcakes and sprinkle with gold flakes or sugar as favored.

Notes :

Once frosted, store cupcakes inside the refrigerator for up to 2 days. Unfrosted cupcakes may be saved at room temperature for as much as four days or frozen in an hermetic box for up to two weeks.
If you don't have buttermilk, sour milk without difficulty 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.

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