What's Black and White and Red All Over?

Ok, funny guy, here's one for you.

Knock Knock. Who's there?
Meringue. Meringue who?
You'll be meringue-ing on our door for these red velvet cupcakes.

Red Velvet Cupcakes with Fluffy Meringue Frosting

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Meringue Icing

• 5 large egg whites
• 1 cup sugar
• 1/4 teaspoons cream of tartar
• Pinch fine salt
• 1 teaspoon pure vanilla extract
• 2 to 3 drops pure almond extract
• Equipment: Standard 12 (1/2 cup) muffin tin

Directions:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For meringue icing:

Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes. Transfer to the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla and almond extracts; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more.

To decorate:

Using a spoon or offset spatula, spread about 1/2 cup meringue over each cupcake and sprinkle with sprinkles.

Seriously, these cupcakes are no laughing matter.

Recipe and image from foodnetwork.com