Red velvet cake minis - Sprinkle bakes

Red velvet cake minis recipe

Ingredients:

1 1/4 cups all-purpose flour

3/4 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup buttermilk

1 large egg

1 tablespoon cocoa powder

1 teaspoon vanilla extract

1 tablespoon red food coloring

Instructions:

Preheat your oven to 350°F (175°C) and line a mini cupcake tin with paper liners.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, cream together the softened butter and sugar until light and fluffy.

Add the egg to the butter-sugar mixture and beat until well combined.

In a small bowl, mix the cocoa powder, vanilla extract, and red food coloring to form a paste. Add this paste to the butter-sugar mixture and mix well.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients.

Spoon the batter into the mini cupcake liners, filling each about 2/3 full.

Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.

Allow the mini red velvet cakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Optional Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

Instructions for Cream Cheese Frosting:

Beat the cream cheese and butter until smooth and creamy.

Add powdered sugar gradually, beating well after each addition.

Mix in vanilla extract until smooth.

Frost the cooled red velvet mini cakes with the cream cheese frosting.

Enjoy your delicious red velvet cake minis!