Mini Red Velvet Cakes!
Delicious mini red velvet cakes with a scrumptious homemade cream cheese frosting - perfect mini cake for Valentines!
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Servings: 12 Cupcakes
Ingredients
Cupcakes
- 75 g unsalted butter
- 150 g caster sugar
- 2 medium eggs
- 1 tsp red food colouring (see notes)
- 1 tsp vanilla extract
- 15 g cocoa powder
- 125 ml buttermilk
- 175 g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp white wine vinegar
Cream Cheese Frosting
- 200 g unsalted butter
- 200 g icing sugar
- 400 g full-fat cream cheese (I use Philadelphia)
- 1 tsp vanilla extract
Instructions
Cupcakes
- Preheat the oven to 180ºc/160ºfan and prep a 12 hole mini cake tin!
- Beat together the butter and sugar in a bowl until smooth and creamy
- Add in the eggs, vanilla, and red food colouring and beat again
- Mix in the cocoa powder
- Add the flour, buttermilk, baking powder, bicarbonate of soda and white wine vinegar and beat again
- Split between the 12 holes of the mini cake tin
- Bake for 20-25 minutes or until the middle of the cakes comes out clean when poked with a skewer! Once the cakes are baked, leave to cool on a wire rack.
Cream Cheese Frosting
- Make sure your butter is at room temperature, and make sure to use actual butter and not a spread.
- Beat your butter and icing sugar together until light and fluffy - like you would a normal buttercream. I beat them together for about 5 minutes.
- Add in your full-fat cream cheese (that has been drained if needed), and beat for about a minute.
- Scrape the bowl well, and add in the vanilla. Beat again for another minute.
- Scrape the bowl again finally, and beat again if needed. It should be a thick and smooth frosting once finished!
To Decorate
- If you want to use some cake crumbs to decorate, level off any peaked cakes,
- Split each mini cake in half
- Using your piping bag and piping tip, pipe your cream cheese frosting onto the bottom layer of cakes, sandwich, and pipe on the top as well.
- Once piped on, sprinkle over the cake crumbs!
- Enjoy!
Notes
- I used this piping tip
- I used this red food colouring
- I used this mini cake tin
- These will last for 3 days in the fridge, or can freeze for 3+ months
- You can make your own buttermilk by getting 175ml full fat milk and adding 1.5tsp of lemon juice to it, and letting it sit for 5 minutes before using