Red Velvet Cupcakes with Fluffy Meringue Icing

Ingredients

  • Red, pink and white miniature nonpareils, for sprinkling
  • Equipment: Standard 12 (½ cup) muffin tin
  • 1 ¼ cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • ¼ teaspoon fine salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • + 12 more ingredients
    • 2 large eggs, at room temperature
    • 2 teaspoons red gel paste food coloring (see Cook's note)
    • 1 teaspoon pure vanilla extract
    • ½ cup sour cream, at room temperature
    • 1 teaspoon white vinegar
    • 1 teaspoon baking soda
    • 5 large egg whites
    • 1 cup sugar
    • ¼ teaspoons cream of tartar
    • Pinch fine salt
    • 1 teaspoon pure vanilla extract
    • 2 to 3 drops pure almond extract

1. Preheat the oven to 350 degrees F. Line the muffin tin with pink or white cupcake liners

View full recipe at SpringPad

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