Description
Miniature red velvet cake delights bring Southern charm to dessert tables with irresistible chocolate and cream cheese allure. Rich crimson layers promise indulgent moments that invite you to savor each delectable bite.
Ingredients
Scale
Primary Ingredients:
- 1 ¼ cups (160g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- ½ cup (120ml) buttermilk (or ½ cup milk + ½ teaspoon vinegar)
- ½ cup (120ml) vegetable oil
Flavor and Color Enhancers:
- ½ teaspoon baking soda
- ½ teaspoon cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon white vinegar
- 1 tablespoon red food coloring
Frosting and Decoration:
- 4 ounces (113g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar
- 1 teaspoon vanilla extract
- Red velvet cake crumbs
- White chocolate shavings (optional)
Instructions
- Prepare the oven by heating to 350F (175C) and prepare a mini muffin tin with non-stick spray or cupcake liners.
- Combine dry ingredients including flour, sugar, baking soda, cocoa powder, and salt in a mixing bowl, whisking thoroughly to eliminate any potential lumps.
- In a separate bowl, blend wet ingredients such as buttermilk, vegetable oil, egg, vanilla extract, white vinegar, and red food coloring until fully incorporated and uniform in color.
- Slowly integrate wet mixture into dry ingredients, stirring gently until a smooth, vibrant batter forms without overmixing.
- Distribute batter evenly into mini muffin cups, filling each approximately two-thirds full to allow proper rising during baking.
- Place muffin tin in preheated oven and bake for 12-15 minutes, checking doneness by inserting a toothpick that should emerge clean when withdrawn.
- Remove from oven and allow mini cakes to cool completely on a wire rack before frosting.
- Create cream cheese frosting by beating cream cheese and butter until light and creamy in texture.
- Gradually incorporate powdered sugar, mixing consistently to achieve a smooth, spreadable consistency.
- Add vanilla extract and continue beating until frosting reaches desired fluffy texture.
- Decorate cooled mini cakes by piping or spreading cream cheese frosting generously on top.
- Optionally embellish with red velvet cake crumbs or delicate white chocolate shavings for visual appeal.
- Serve immediately or refrigerate until ready to present and enjoy.
Notes
- Achieve vibrant red color by using gel food coloring instead of liquid, which provides more intense pigmentation without thinning the batter.
- Prevent dry mini cakes by carefully measuring ingredients and avoiding overbaking; check doneness at 12 minutes with a toothpick test.
- Create gluten-free variations by substituting all-purpose flour with almond or gluten-free flour blend, ensuring equal measurements and adding xanthan gum for texture stability.
- Simplify frosting application by transferring cream cheese mixture to a piping bag with a star tip for professional-looking decorative swirls on mini cakes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg