Recipe by Egg Farmers of Ontario
"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
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1 1/3 cups
cake and pastry flour, sifted
unsweetened cocoa powder
red food colouring
pure vanilla extract
Edible gold flakes or sugar for garnish
Italian Meringue Frosting:
Pinch cream of tartar
pure vanilla extract
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.
Yes!! It's delish!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Red Velvet Cupcakes with Italian Meringue Frosting
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 86
** Calories from Fat: 20
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