Time: 2 hours.
Complexity: easily
Quantity: 12 cupcakes

Instead of traditional cream cheese frosting, these Red Velvet cupcakes are topped with a fluffy meringue icing for a truly festive look. The chocolate cupcake batter mixes quickly and easily with the addition of red food coloring. Bake them in paper cupcake liners, and when completely cool, top with whipped meringue or pipe it from a piping bag for a more dramatic result. The cupcakes turn out moist on the inside, with a rich chocolate flavor.

Ingredients:

Cupcakes

• 1 and 3/4 cups cake flour
• 1 cup of sugar
• 1/4 cup cocoa powder
• 3/4 tsp baking soda
• 0.5 tsp fine salt
• 3/4 cup sour milk or kefir
• 0.5 cups vegetable oil
• 0.5 cup sour cream
• 1 tbsp red food coloring
• 2 teaspoons apple cider vinegar
• 1 tsp vanilla extract
• 1 large egg, room temperature

Meringue

• 2/3 cup sugar
• 1 teaspoon lemon juice
• A pinch of cream of tartar
• A pinch of fine salt
• Whites of 4 large eggs

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cake flour, eggs, cream of tartar, lemon juice, sour cream, sour milk, kefir, cocoa, meringue

We recommend

Preparation:

Step 1
• Preheat oven to 175°C. Line a 12-cup metal muffin pan with paper liners.
Step 2
• Sift flour, sugar, cocoa, baking soda, and salt into a large bowl. In a medium bowl, combine the sour milk, butter, sour cream, food coloring, vinegar, vanilla, and egg.
  
  Add the sour milk mixture to the flour mixture and knead until smooth. Divide the batter evenly among the cupcake liners. Bake until a toothpick inserted into the center of the cupcake comes out with a few moist crumbs, 18-20 minutes. Remove the cupcakes from the pan and cool on a wire rack.
Step 3

• Meringue

  
  Bring a few centimeters of water to a boil in a saucepan. Whisk the sugar, lemon juice, cream of tartar, salt, and egg whites in a bowl. Place the bowl over the simmering water, making sure the bottom doesn't touch the water, and continue whisking until the mixture is hot to the touch and the sugar has dissolved, about 2 minutes. Remove the bowl from the water bath and beat with an electric mixer at medium speed until the meringue cools and becomes stiff, about 7 minutes.
  
  Spoon or pipe the meringue onto the cupcakes.

Votes: 1