Mini Red Velvet Cakes! (Print Version)
# Ingredients:
→ Cupcakes
01 -
75 g unsalted butter
02 -
150 g caster sugar
03 -
2 medium eggs
04 -
1 tsp red food colouring
05 -
1 tsp vanilla extract
06 -
15 g cocoa powder
07 -
125 ml buttermilk
08 -
175 g plain flour
09 -
1 tsp baking powder
10 -
1/2 tsp bicarbonate of soda
11 -
1 tsp white wine vinegar
→ Cream Cheese Frosting
12 -
200 g unsalted butter
13 -
200 g icing sugar
14 -
400 g full-fat cream cheese
15 -
1 tsp vanilla extract
# Instructions:
01 -
Preheat the oven to 180ºC (160ºC fan) and prepare a 12-hole mini cake tin.
02 -
Beat together the unsalted butter and caster sugar in a bowl until smooth and creamy.
03 -
Mix in the eggs, vanilla extract, and red food colouring, and beat until evenly combined.
04 -
Stir in the cocoa powder until evenly distributed.
05 -
Add the plain flour, buttermilk, baking powder, bicarbonate of soda, and white wine vinegar to the mixture. Beat until smooth.
06 -
Divide the batter evenly between the 12 holes of the mini cake tin.
07 -
Bake for 20-25 minutes, or until a skewer inserted into the center of a cake comes out clean. Let the cakes cool completely on a wire rack.
08 -
Beat the unsalted butter and icing sugar together until light and fluffy, approximately 5 minutes.
09 -
Incorporate the full-fat cream cheese (drained if necessary), and beat for 1 minute. Add the vanilla extract, scrape down the bowl, and beat again until the frosting is thick and smooth.
10 -
Cut each mini cake in half. Using a piping bag with a piping tip, pipe the cream cheese frosting onto the bottom layer of each cake, sandwich them together, and add frosting to the top. Decorate with cake crumbs if desired.
# Notes:
01 -
These mini cakes will last for up to 3 days in the refrigerator or can be frozen for over 3 months.
02 -
You can create buttermilk by mixing 175 ml full-fat milk with 1.5 tsp lemon juice and letting it sit for 5 minutes before use.