Mini Red Velvet Cakes!

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

Grams – Ounces

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