Red velvet cake is a classic dessert that is both delicious and beautiful. It's perfect for a special occasion, or just to make any day a little sweeter. Our recipe for mini red velvet cakes is easy to make and will result in a delicious treat that everyone will love. So let's get baking!
Ingredients
To make our mini red velvet cakes, you will need the following ingredients:
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 1/3 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons red food coloring
- 1/2 cup buttermilk
- 1/2 teaspoon white vinegar
Instructions
To make our mini red velvet cakes, follow these simple instructions:
- Preheat your oven to 350°F. Grease a 12-cup mini muffin tin with butter or cooking spray.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, and cocoa powder. Mix until combined.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract and mix until combined.
- Add the red food coloring and mix until combined. The mixture should be a deep red color.
- Add the dry ingredients to the wet ingredients in two batches, alternating with the buttermilk. Mix until the batter is just combined.
- Add the white vinegar to the batter and mix until just combined.
- Carefully fill the mini muffin tin with the batter. You should fill each cup about 3/4 full. Bake for 15-18 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
Our mini red velvet cakes are delicious served as is, but for a special treat try one of these topping ideas:
- A dollop of whipped cream
- A sprinkle of powdered sugar
- A drizzle of melted chocolate
- A scoop of ice cream
Storage Tips
Our mini red velvet cakes are best served fresh, but they can also be stored in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cakes for up to 3 months.
Frequently Asked Questions
How long do the mini red velvet cakes take to bake?
Our mini red velvet cakes take 15-18 minutes to bake.
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk instead of buttermilk, but the cakes may not be as moist.
Can I make the cakes in a regular muffin tin?
Yes, you can make the cakes in a regular muffin tin, but you will need to increase the baking time to 18-20 minutes.
Do I have to use red food coloring?
Yes, red food coloring is essential for achieving the classic red velvet cake color.
Can I freeze the mini red velvet cakes?
Yes, you can freeze the cakes for up to 3 months.
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