Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, red velvet mini cake. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Red Velvet Mini cake is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Red Velvet Mini cake is something which I’ve loved my entire life.
Classic red velvet cake takes on a new twist as a mini dessert in our Mini Red Velvet Cakes recipe with a scattering of fresh raspberries. We love pairing red velvet cake with tangy, not-overly-sweet cream cheese icing, but this recipe takes it up a level with mascarpone cheese instead of cream. These Mini Red velvet cakes are a perfect surprise for Valentine's day.
To get started with this recipe, we must prepare a few ingredients. You can have red velvet mini cake using 14 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Red Velvet Mini cake:
- Make ready 1 3/4 cups self rising flour
- Prepare 1/4 cup unsweetened cocoa powder
- Prepare 1 cup sugar
- Take 1/2 cup unsalted butter
- Prepare 1 tablespoon vegetable oil
- Make ready 1 teaspoon vanilla extract
- Make ready 1 cup whole milk
- Make ready 1 tablespoon apple cider vinegar
- Take 2 teaspoons red food colour
- Prepare 8 cream cheese
- Prepare 1 cup unsalted butter
- Take Pinch salt
- Get 2 teaspoon vanilla extract
- Prepare 4 cup sugar
Then check out these mini red velvet cheesecakes that are garnished with chocolate curls. Red velvet is a classic chocolate cake that is exactly what it claims to be - red and velvety. Paired with a fluffy and light cream cheese frosting, you can be sure these mini cakes will be a hit with your sweetheart. Allow cake to cool in the pan.
Instructions to make Red Velvet Mini cake:
- Preheat oven to 350º F.
- Line the cupcake pans with liners and lightly spray them with cooking spray.
- Combine flour and cocoa powder in a bowl. Set aside.
- In the bowl of your stand mixer fitted with paddle attachment mix beat together butter and sugar until smooth on medium speed. Once smooth add oil and vanilla; mix until well combined. Add milk and vinegar. Add the food coloring and keep mixing until well combined.
- Add the flour mixture; mix just until combined. Please do not overmix.
- Divide batter evenly among liners, about three-quarters full each.
- Bake for 18 - 22 minutes on the same shelf, or until a toothpick inserted into the center comes out clean.
- Let it rest for 5 minutes in the pan then turn out onto a cooling rack and allow to cool completely before frosting.
- Beat in a large bowl with an electric mixer the softened cream cheese and butter on medium speed for 3 - 4 minutes, scraping bowl occasionally, until smooth and creamy.
- Stir in salt and vanilla, then stir in sugar. frosting is a thick spreadable consistency. If it's too thick you can add a 1 tablespoon of milk.
- Spread some sprinkles on it
To me, red velvet is more of a vanilla cake than a chocolate cake. Prepare cupcakes and frosting as directed. Combine cake mix, melted butter, eggs, red food color and water in bowl. Perfectly portioned and ridiculously moist, these mini Bundt cakes are truly a treat. While cake is baking, make cream cheese frosting.
So that’s going to wrap this up with this exceptional food red velvet mini cake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
