 | | Directions | CAKE:
- Preheat the oven to 350 degrees F. Line muffin tins with cupcake liners.
- In a mixing bowl, combine the butter and sugar; cream together on high speed until light and fluffy. This may take 4 or 5 minutes. Scrape sides occasionally.
- With speed reduced to low, add one egg at a time to the creamed mixture; beat until mixed in after each.
- Add the vanilla and mix well.
- In a separate smaller bowl, sift the flour, cocoa powder, and salt together.
- Add half of the dry ingredient to the creamed butter and sugar mixture and beat on low until well mixed.
- Add the sour cream and beat into the mixture; then add the remaining dry ingredients and beat on low until everything is well incorporated.
- In a small bowl combine the vinegar and baking soda; stir until fizzing stops and then add to the batter and beat just until mixed in.
- Fill the paper lined tins three-quarters full with batter. Bake in preheated oven for 20 to 25 minutes or when a toothpick poked in the middle comes out clean.
- Allow to cool for ten minutes in the tin; then remove and place the cupcakes on a cooling rack to cool completely.
FROSTING:
- In a saucepan or deep-sided skillet large enough to hold a mixing bowl, bring a couple of inches of water to a slow simmer.
- In a mixing bowl, whisk the sugar, egg whites, cream of tartar, and salt together until combined.
- Place the bowl over the simmering water and continue to whisk until the sugar is melted and the mixture is smooth, 2 to 3 minutes. Mixture should be hot to the touch.
- Remove the egg whites mixture from the simmering water and begin beating at medium-high speed. Beat until whites are cooled and are forming a soft peak.
- With the mixer on low speed, add the vanilla and almond extract. Increase the speed to medium and continue to beat until the frosting forms stiff peaks and has a glossy sheen.
- Frost the cooled cupcakes and decorate as desired.
- If stored in an air-tight container in the refrigerator, the cupcakes and meringue frosting will keep fairly well for a couple of days.
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Prep Time: 1 hour
Cook Time: 30 minutes
Servings: 18
|  | | Ingredients | | - | | CAKE: |
| - | | 1/2 cup butter - softened |
| - | | 1 cup sugar |
| - | | 2 eggs |
| - | | 1 teaspoon vanilla |
| - | | 1 1/4 cups flour |
| - | | 3 tablespoons cocoa powder |
| - | | 1/4 teaspoon salt |
| - | | 1/2 cup sour cream |
| - | | 1 teaspoon white vinegar |
| - | | 1 teaspoon baking soda |
| - | | Sprinkles or candies for decorating (optional) |
| - | | FROSTING: |
| - | | 1 cup sugar |
| - | | 5 egg whites |
| - | | 1/4 teaspoon cream of tartar |
| - | | Pinch of salt |
| - | | 1 teaspoon vanilla |
| - | | 3 drops of almond extract |
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