Mini Red Velvet Cupcakes

Mini Red Velvet Cupcakes (makes 48 mini cupcakes)
1 1/4 cup flour
1 cup sugar
1/2 Tbs cocoa
1/2 tsp salt
1/2 tsp baking soda
1 egg
3/4 cups oil
1/2 cup buttermilk
1/2 Tbs vinegar
1/2 tsp vanilla
2 Tbs (1 oz) red food coloring
Preheat oven to 350F. Line 2 24-capacity mini muffin pans with cupcake liners.
In a medium bowl, whisk together flour, sugar, cocoa, salt and baking soda.
In a large bowl, whisk together egg, oil, buttermilk, vinegar, vanilla and red food coloring. Slowly add in dry ingredients and whisk until just incorporated. Fill liners about half full. Bake cupcakes for approximately 9 minutes, or until they have just set. Let cool in pans for 10 minutes before moving them to a drying rack to cool completely.
Cream Cheese Frosting
5 Tbs butter, softened
8 oz cream cheese
2 1/2 cups powdered sugar, sifted
2 tsp vanilla
In a medium bowl, cream together the butter and cream cheese until combined and creamy. Slowly add in powdered sugar and continue to mix until the frosting is smooth. Stir in vanilla. Pipe cooled cupcakes as desired. For these, I used a plain, round tip.
Cake from Bakerella and frosting from Annie’s Eats 

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