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Red Velvet Meringue Cupcakes With Cream Cheese F

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Red Velvet Meringue Cupcakes with Cream Cheese F
2011-02-22 Desserts
5 95

Red velvet cupcakes are prepared with a sweetened cream cheese center and topped with a lovely meringue that adds great color and flavor.

  • Servings: 12


6 oz Cream Cheese, at room temperature
1 Egg Yolk
½ cup Powdered Sugar
1 tsp Vanilla
¼ cup Chopped Walnuts
1¼ cups Sifted Cake Flour
¼ tsp Salt
2 Tbsp Cocoa Powder
¼ cup Unsalted Butter, at room temperature
¾ cups Granulated White Sugar
2 Egg Yolks
½ tsp Pure Vanilla Extract
½ cup Buttermilk
1 Tbsp Liquid Red Food Coloring
½ tsp White Distilled Vinegar
½ tsp Baking Soda
3 Egg Whites, separated when cold and allow egg whites at room temperature
¼ tsp White Distilled Vinegar
6 Tbsp Granulated White Sugar


Preheat oven to 350 degrees and line 12 cup muffin tin with paper cupcake liners. In a small bowl, cream together cream cheese, egg yolk, sugar, vanilla, and nuts until thoroughly combined. In a large bowl, sift together the flour, salt, and cocoa powder. In the bowl of an electric stand mixer, fitted with the paddle attachment, or with a hand mixer, beat the butter until soft. Add the sugar and beat until light and fluffy. Add egg yolks and vanilla, then beat until incorporated, scraping down the sides of bowl. Whisk the buttermilk and red food coloring together. Mix on low speed, alternately, add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. Combine the vinegar and baking soda in a small cup. Allow the mixture to fizz and then quickly fold into the cake batter. Fill muffin cup about halfway with batter, then drop 1 1/2 tablespoons of cream cheese mixture in center of batter. Top cream cheese filling with enough addition batter to fill the cups to almost three quarters full, then smooth the tops with an offset spatula or the back of a spoon. Bake for 16-18 minutes, or just until tops are set and firm. While baking, prepare meringue by placing egg whites and vinegar in a clean dry bowl of an electric stand mixture fitted with the whisk attachment, or use a hand mixer, then whip egg whites into medium soft peaks. Add sugar to whites and continue whipping until whites are glossy and form stiff peaks. Use a rubber spatula to add meringue to a piping bag fitted with a large plain or star tip. Remove cupcakes from oven and pipe a meringue swirl on top of each cupcake, ensuring that edge of cupcake paper is covered with meringue. Increase oven to 425 degrees and place cupcakes back in oven, then bake for additional 4-5 minutes, or just until meringue is set and a light golden brown on edges. Transfer cupcakes to wire rack and cool to room temperature before serving.

Helpful Tips:

If using a copper mixing bowl for meringue, omit vinegar. Acid will react to copper and discolor the meringue. If you don't have a piping bag and tips, use a gallon sized zip top storage bag. Fill the bag with the meringue, seal it, then push the mixture to one of the bottom corners. Use scissors to snip the corner off.