Mini Red Velvet Cupcakes

After recent lengthy discussions over the quality of red velvet cake at various local bakeries with a friend of mine, I got the craving to make red velvet cupcakes! I’ve actually never made red velvet cake before, nor really played too much with food coloring so it was an eye-opening occasion for me…and I had a blast.

I love how these cupcakes turned out, plus the fact that they’re mini makes it that much more awesome (hello, tiny food!). Any excuse to use my mini-muffin pans makes me happy!

I doubled the recipe and brought half to a dinner party and half to an Oscars party…perfect! And I might have eaten quite a lot of these in the process…for some reason it seems easier to eat the minis over the regular cupcakes. Oops.

I love how the cocoa powder adds a touch of chocolate flavor to the cakes. Just be warned that you truly can’t eat just one!

Mini Red Velvet Cupcakes

Makes 24 mini cupcakes.
Recipe courtesy Sugar Cooking

1 cup cake flour
1/8 cup cocoa powder
1/2 teaspoon salt
2/3 cup vegetable oil
3/4 cup sugar
1 egg
2 tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon white vinegar

Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
3 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract

1. Preheat oven to 350 degrees.
Line12-cupcake pans with cupcake liners and spray with cooking spray.
2. Whisk cake flour, cocoa and salt in a bowl.
3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time.
4. With machine on low, very slowly add red food coloring (and water or syrup, if necessary). (Take care: it may splash.) Add vanilla.
5. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
6. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
7. Divide batter among cupcake pans, filling each about 2/3 full. Bake for about 12 minutes, until a toothpick inserted comes out clean.

For frosting:
In a medium bowl, combine butter, cream cheese, confectioners’ sugar and extracts. Beat until the mixture is smooth and creamy.

Frost cupcakes.


~ by spontaneoustruth on March 9, 2010.

2 Responses to “Mini Red Velvet Cupcakes”

  1. I want many of these.

  2. I still have some!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s