Name: Red Velvet Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/2 cup (125 ml) buttermilk; 1/3 cup (75 ml) canola oil; 2 eggs; 1 tbsp (15 ml) white vinegar; 1 tbsp (15 ml) red liquid food coloring; 1 1/2 cups (225 g) unbleached all-purpose flour; 1 1/4 cups (165 g) icing sugar; 2 tsp cocoa, sifted; 1 tsp baking soda; A pinch of salt; 1 Italian Meringue recipe

Preparation

With the rack in the middle position, preheat the oven to 350 °F (180 °C). Line a 12 cavity muffin tray with paper liners.
In a bowl, combine the buttermilk, oil, eggs, vinegar and food coloring. Set aside.
In food processor, combine the flour, sugar, cocoa, baking soda and salt. Add the liquid mixture and blend until the batter is smooth.
Scoop the batter into the molds. Bake for 22 to 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Cool completely. Using a pastry bag fitted with a fluted or plain tip, frost the cupcakes with the meringue.