Description
Miniature red velvet cake wonders blend Southern charm with delightful bite-sized elegance. Rich cocoa notes and cream cheese frosting create irresistible small-batch dessert perfection you cannot resist.
Ingredients
Scale
- 1 ¼ cups (160g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ½ cup (120 ml) vegetable oil
- ½ cup (120 ml) buttermilk (or ½ cup milk + ½ tsp vinegar)
- 1 large egg, room temperature
- 1 tbsp red food coloring
- ½ tsp baking soda
- ½ tsp cocoa powder
- ½ tsp white vinegar
- 1 tsp vanilla extract
- ¼ tsp salt
- 4 oz (113g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar
- 1 tsp vanilla extract
- Red velvet cake crumbs
- White chocolate shavings (optional)
Instructions
- Preheat Preparation: Warm oven to 350F (175C) and coat mini muffin tin with non-stick spray or cupcake liners.
- Dry Ingredient Integration: Whisk flour, sugar, baking soda, cocoa powder, and salt in a mixing bowl until uniformly combined, eliminating potential lumps.
- Liquid Component Blending: Thoroughly mix buttermilk, vegetable oil, egg, vanilla extract, white vinegar, and red food coloring in a separate vessel until achieving a consistent, vibrant hue.
- Batter Formation: Gently fold liquid mixture into dry ingredients, stirring minimally to create a smooth, rich batter without overmixing.
- Muffin Tin Filling: Evenly distribute batter into mini muffin cups, ensuring each is approximately two-thirds full to facilitate proper rising during baking.
- Baking Process: Position muffin tin in preheated oven and bake for 12-15 minutes, verifying doneness with a clean toothpick test.
- Cooling and Frosting Preparation: Transfer mini cakes to a wire rack for complete cooling, simultaneously preparing cream cheese frosting by beating cream cheese and butter until light and creamy.
- Frosting Refinement: Gradually fold in powdered sugar, continuing to mix for a smooth, spreadable consistency and adding vanilla extract to achieve a fluffy texture.
- Decoration and Presentation: Generously pipe or spread cream cheese frosting atop cooled mini cakes, optionally garnishing with red velvet cake crumbs or delicate white chocolate shavings.
- Serving Suggestion: Present immediately or refrigerate until ready to serve and savor.
Notes
- Control Food Coloring Intensity: Use gel-based red food coloring for deeper, more vibrant color without altering batter consistency, preventing watery texture.
- Prevent Overmixing Batter: Stir ingredients just until combined to maintain tender, soft mini cake texture, avoiding tough or dense results.
- Temperature Precision Matters: Use room temperature eggs and buttermilk to ensure even mixing and consistent cake rise, creating smoother batter integration.
- Frosting Consistency Hack: Chill cream cheese and butter briefly before mixing to achieve stable, pipeable frosting that holds shape and spreads smoothly on mini cakes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 204
- Sugar: 18g
- Sodium: 124mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 27mg