Sinking your teeth into these luscious red cupcakes and sticky white Italian meringue frosting is a sheer taste of bliss. I paired mine with a steaming cup of my European coffee .
1-1/4 cup all purpose flour
1 cups sugar
1/4 cup unsweetened baking cocoa
1/2 teaspoon baking powder
dash of salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup buttermilk
1/2 teaspoon vanilla
1/2 tablespoon red food coloring
1/2 cup shredded chocolate (garnish optional)
3/4 cup sugar
2 egg whites
1. Preheat oven to 350F. In a large mixing bowl add flour, sugar, cocoa, baking powder, salt and baking soda. Add butter, eggs, buttermilk, vanilla, red coloring, salt and with a hand mixer on low beat until well combined.
2. Line a muffin pan with paper cupcake papers. Add a tablespoon of batter to each paper (make sure do not fill over half full). Bake approximately 20 minutes or until a toothpick comes out clean. Cool at least 30 minutes.
3. Add sugar and egg whites in a steel bowl and set over a saucepan of simmering water. With a hand mixer, blender or whisk beat constantly for about 5 minutes until the mixture thickens and has glossy peaks. Add some between finger tips to make sure sugar has dissolved, keep mixing until it has. To make firm frosting must be refrigerated at least 30 minutes.
4. Carefully ice the top of cupcakes then sprinkle with shredded chocolate.
Yields: 2 dozen