Recipe courtesy of Wes Martin
Red Velvet Cupcakes with Fluffy Meringue Icing
Total:
1 hr 55 min
Active:
30 min
Yield:
12 cupcakes
Level:
Intermediate
Total:
1 hr 55 min
Active:
30 min
Yield:
12 cupcakes
Level:
Intermediate

Ingredients

Cupcakes:
Meringue Icing:

Directions

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.

IDEAS YOU'LL LOVE

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Red Velvet Cupcakes

Recipe courtesy of Terri Wahl

Red Velvet Cake

Recipe courtesy of Chez Ray

Red Velvet Cake

Recipe courtesy of Food Network Kitchen

Red Velvet

Recipe courtesy of Geoffrey Zakarian

Red Velvet Sheet Cake with Classic Red Velvet Frosting

Recipe courtesy of Ree Drummond

Coconut Cupcakes

Recipe courtesy of Ina Garten

Chocolate Cupcakes and Peanut Butter Icing

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped Junior

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c
          powered by PubExchange

          Get Cooking