Recipes and Cooking Red Velvet Marshmallow-Meringue Cupcakes Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 6, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Stand Time: 30 mins Bake Time: 12 mins Total Time: 30 mins Servings: 36 Jump to Nutrition Facts Ingredients ⅓ cup butter 2 eggs 1 ½ cup all-purpose flour 1 tablespoon unsweetened cocoa powder ½ teaspoon salt 1 cup sugar 1 tablespoon red food coloring 1 teaspoon vanilla ¾ cup buttermilk or sour milk* 1 teaspoon vinegar ¾ teaspoon baking soda 1 recipe Meringue Frosting Meringue Frosting Red and/or green paste food coloring 6 egg whites ½ teaspoon cream of tartar 1 cup sugar Directions Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line 36 2 1/2-inch muffin cups with mini paper bake cups (they will seem too small, but will allow the cupcakes to flatten during baking). In a medium bowl stir together flour, cocoa powder, and salt. Set aside. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in red food coloring and vanilla. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. In a small bowl combine vinegar and baking soda; fold into batter. Using a small cookie scoop or tablespoon, measure about 1 tablespoon batter into prepared muffin cups, filling each about three-fourths full. Bake about 12 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Arrange cupcakes on a large baking sheet. Prepare and pipe Meringue Frosting onto cupcakes as directed. Bake as directed. Cool completely. Store in an airtight container up to 3 days. Meringue Frosting Preheat oven to 350°F. With a clean small paintbrush, brush stripes of red or green paste food coloring on inside of large pastry bag fitted with a 1/2-inch open star tip; set aside. In a large bowl combine egg whites and cream of tartar. Beat on medium speed until soft peaks form (tips curl). Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Carefully spoon meringue into prepared pastry bag. Pipe frosting onto mini cupcakes. Bake for 10 minutes or until meringue begins to lightly brown. Cool. Chill to store. *Tip: To make 3/4 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using. Rate it Print Nutrition Facts (per serving) 87 Calories 2g Fat 16g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 87 % Daily Value * Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 15mg 5% Sodium 92mg 4% Total Carbohydrate 16g 6% Total Sugars 12g Protein 2g Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 36mg 1% Folate, total 12.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.