Red Velvet Cupcakes with Fluffy Meringue Icing

Ingredients

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

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

View full recipe at SpringPad