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.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
24
Yield:
2 dozen mini cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Italian Meringue Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups or line with paper.

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  • 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 prepared muffin cups.

  • Bake in the preheated 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.

Tips:

Once frosted, store cupcakes in the refrigerator for up to 2 days. Unfrosted cupcakes can be stored at room temperature for up to 4 days or frozen in an airtight container for up to 2 weeks.

If you don't have buttermilk, sour milk easily to use as a substitute. For this recipe stir together 1/2 cup milk and 1 1/2 teaspoons lemon juice and let stand for a few minutes before using to thicken.

Nutrition Facts

86 calories; protein 1.5g 3% DV; carbohydrates 15g 5% DV; fat 2.3g 4% DV; cholesterol 13mg 4% DV; sodium 50.1mg 2% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 4 stars
05/28/2014
I substituted butter for oil bcos ran out of butter so it was a little dry. Though I wonder if it'd be moist with butter. I made 8 regular sized cupcakes with the recipe which I followed most of it except for butter buttekrill replaced with plain fresh milk and red colouring with strawberry emulco (paste). It tasted very nice with the paste. I had to add 2 tbps to get the colour I liked and added a little less than 2-thirds of sugar. I liked the frosting for awhile until it deflates after awhile. I put the rest in the fridge and hope that it'll be moist. Read More
(10)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/28/2014
I substituted butter for oil bcos ran out of butter so it was a little dry. Though I wonder if it'd be moist with butter. I made 8 regular sized cupcakes with the recipe which I followed most of it except for butter buttekrill replaced with plain fresh milk and red colouring with strawberry emulco (paste). It tasted very nice with the paste. I had to add 2 tbps to get the colour I liked and added a little less than 2-thirds of sugar. I liked the frosting for awhile until it deflates after awhile. I put the rest in the fridge and hope that it'll be moist. Read More
(10)
Rating: 5 stars
04/09/2014
Yes!! It's delish!! Read More
(4)
Rating: 5 stars
03/31/2016
I love this! This is great for weddings or holidays Read More
(1)
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Rating: 5 stars
06/12/2015
This recipe is great. However I had to add 1/2 cup more milk (or buttermilk) because the batter was too thick. I also made 12 regular sized cupcakes out of this recipe instead of mini cupcakes. The meringue is amazing! Read More
(1)
Rating: 5 stars
11/06/2019
Kept stirring and eventually got those fluffy peaks just took a really long while! Read More