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Red Velvet Cupcakes

Delightful little bites to enjoy with a light airy frosting that is easy to make. Be sure to garnish these delicious cupcakes with an extra special sprinkle of edible gold flakes or coloured sugar.


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 greased or paper-lined mini muffin tins and bake in preheated 350 F (180 C) 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. 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.

Nutrients Per Serving

PROTEIN: 2 grams FAT: 2 grams CARBOHYDRATE: 14 grams CALORIES: 84