Mini Red Velvet Cupcakes with Italian Meringue Frosting Recipe -
Mini Red Velvet Cupcakes with Italian Meringue Frosting Recipe
  • READY IN 35 mins

Mini Red Velvet Cupcakes with Italian Meringue Frosting

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 dozen mini cupcakes Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups or line with paper.
  2. In a large bowl, whisk together cake and pastry flour, sugar, cocoa powder, baking powder and baking soda; set aside.
  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.
  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.
  5. Italian Meringue Frosting: In a small saucepan, bring sugar and water to boil, stirring to dissolve sugar. Let mixture boil for 5 minutes.
  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.
  7. Frost the cupcakes and sprinkle with gold flakes or sugar as desired.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

May 28, 2014

I substituted butter for oil bcos ran out of butter, so it was a little dry. Though I wonder if it'd be moist with butter. I made 8 regular sized cupcakes with the recipe, which I followed most of it except for butter, buttekrill replaced with plain fresh milk and red colouring with strawberry emulco (paste). It tasted very nice with the paste. I had to add 2 tbps to get the colour I liked, and added a little less than 2-thirds of sugar. I liked the frosting for awhile, until it deflates after awhile. I put the rest in the fridge and hope that it'll be moist.

Apr 09, 2014

Yes!! It's delish!!


3 Ratings

Jun 12, 2015

This recipe is great. However, I had to add 1/2 cup more milk (or buttermilk) because the batter was too thick. I also made 12 regular sized cupcakes out of this recipe instead of mini cupcakes. The meringue is amazing!


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  • Calories
  • 86 kcal
  • 4%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 2.3 g
  • 3%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 50 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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