Red Velvet Mini Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 eggs3/4 cup superfine sugar3/4 cup cake flour, sifted1/4 cup cocoa powder1 tablespoon vegetable oil2 tablespoons buttermilk1 teaspoon vanilla extract1 teaspoon vinegar1 ounce (2 tablespoons) red food coloring1 teaspoon baking powder1/2 teaspoon salt
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.
Nutritional Info 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
Member Reviews
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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