Don’t forget to go through the baking tips first, CHECK IT NOW!
The recipe for my mini red velvet cupcakes is consistently great and moist. I’ve been told by everyone who tried my bakes, that this is my best! Every time I make it for my friends, a crazy one of them hides the cake from her own family. Honest. The cream cheese frosting is creamy and sweet, and you can adjust the level of sweetness. Add one cup of the powdered sugar and taste it to see how much more sweetness you want. The bonus is, you won’t feel guilty eating a mini cupcake!
Prep time: 40 mins – Cook time: 20-25 mins – Decorating time: 20 mins – Total time: 85 mins
Ingredients:
- ½ cup butter
- 3/4 cup sugar
- 2 eggs
- 2 tablespoons cocoa powder
- 1 tbsp red food-color or if using gel then 2 drops
- 1 tsp vanilla extract
- 1 cup milk with 2 tablespoons vinegar
- 2 cups flour
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 3 tsp vinegar
Equipment:
| Measuring cups and spoons |
| 24 hole mini cupcake pan |
| Cupcake paper cups or silicon cups |
| Small bowl |
| Standing electric whisk |
| Piping bag or palette knife |
| Mini cupcake paper liners |
See recipe for cream cheese frosting HERE.
How to…..
Preheat the oven to 350 degrees Fahrenheit/ 176°C.
Stir in 2 tablespoons vinegar to the cup of milk. Stir it until well mixed. Let it sit as you continue with the other steps.
Mix butter and sugar with an electric mixer on medium speed until light and fluffy. Turn the mixer up to high speed, slowly add the eggs and beat until well incorporated.
In a separate small bowl, mix together the cocoa powder, liquid food-colour and vanilla extract to make a thick dark paste. If you’re using gel for the food colour, you may need to add 1-2 tablespoons of water and mix. Add to the butter mixture and whisk until combined.
Turn the mixer down to slow speed and slowly pour in half the milk and vinegar mix. Beat until well mixed, then add half the flour, and beat until well incorporated. Repeat this process until all the milk and vinegar mix and flour have been added. Scrape down the side of the bowl again.
Turn the mixer up to high speed and beat for about 30 seconds until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed.
Pour into the cupcake holes, filling each one half way up to give it room to rise, and bake for 20-25 minutes or until a toothpick comes out dry. Let them cool for 5-10 minutes, and then remove from the tray to cool completely.
Frost with the cream cheese frosting using a palette knife or piping bag. Add decorative items of your choice and enjoy!