Mini Red Velvet Cupcakes With Italian Meringue Fros

Name: Mini Red Velvet Cupcakes With Italian Meringue Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups cake and pastry flour, sifted; 2/3 cup granulated sugar; 1 tablespoon unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 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 pure vanilla extract

Servings: persons

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

1
["Preheat oven to 350 degrees F (175 degrees 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 aside.", "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.", "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.", "Italian Meringue Frosting: In a small saucepan, bring sugar and water to boil, stirring to dissolve sugar. Let mixture boil for 5 minutes.", "Meanwhile, in a large bowl, beat egg whites with cream of tartar until soft peaks form.
2
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.", "Frost the cupcakes and sprinkle with gold flakes or sugar as desired."]

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/3 cups cake and pastry flour, sifted, 2/3 cup granulated sugar, 1 tablespoon unsweetened cocoa powder, 1/2 teaspoon baking powder, and more.

Yes, Mini Red Velvet Cupcakes With Italian Meringue Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Red Velvet Cupcakes With Italian Meringue Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions