Red Velvet Mini Cakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 112.4
- Total Fat: 3.1 g
- Cholesterol: 62.0 mg
- Sodium: 162.9 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 0.8 g
- Protein: 3.2 g
View full nutritional breakdown of Red Velvet Mini Cakes calories by ingredient
Introduction
These mini cakes are perfect for any holiday celebration! These mini cakes are perfect for any holiday celebration!Number of Servings: 12
Ingredients
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4 eggs
3/4 cup superfine sugar
3/4 cup cake flour, sifted
1/4 cup cocoa powder
1 tablespoon vegetable oil
2 tablespoons buttermilk
1 teaspoon vanilla extract
1 teaspoon vinegar
1 ounce (2 tablespoons) red food coloring
1 teaspoon baking powder
1/2 teaspoon salt
Directions
1. Preheat the oven to 350°F. Grease a jelly roll pan with butter or shortening. Line the pan with greased parchment paper.
2. Place the eggs in a stand mixer fitted with a whisk. Beat for 5 minutes.
3. Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring.
4. Sift together the flour, cocoa powder, baking powder, and salt, and slowly add to the liquid ingredients. With paddle attachment, beat until well combined, about 2 minutes. The batter will be thin.
5. Pour the batter into the prepared jelly roll pan. Bake for 12 to 15 minutes. The cake should spring back when touched.
6. Allow cake to cool in the pan. Use a 3” round cookie cutter or pastry ring to cut 12 circles from the cake to create mini cakes. Garnish with whipped cream or ice cream and fudge, if desired.
2. Place the eggs in a stand mixer fitted with a whisk. Beat for 5 minutes.
3. Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring.
4. Sift together the flour, cocoa powder, baking powder, and salt, and slowly add to the liquid ingredients. With paddle attachment, beat until well combined, about 2 minutes. The batter will be thin.
5. Pour the batter into the prepared jelly roll pan. Bake for 12 to 15 minutes. The cake should spring back when touched.
6. Allow cake to cool in the pan. Use a 3” round cookie cutter or pastry ring to cut 12 circles from the cake to create mini cakes. Garnish with whipped cream or ice cream and fudge, if desired.
Member Ratings For This Recipe
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JHGILBERT
This was really good! I made a few modifications in order to cut out about 100 calories per cupcake, with this recipe making 24 servings rather than 30. I used Splenda and applesauce in place of the sugar and sour cream, added 1/2 C milk, and powdered sugar sprinkled on top instead of frosting. - 1/26/12
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TERMITEMOM
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CD13618002
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LISAVANCAMP1
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JUDY1676
