Red Velvet Mini Cupcakes
Since I posted on Facebook yesterday that I baked 165 mini cupcakes this weekend, many have emailed me about recipes! I made my family’s Red Velvet recipe along with Strawberry Cupcakes. I’ve posted both on my old blog, but figured I would add the Red Velvet to this one just in time for your holiday baking.
I changed up my Red Velvet recipe ever so slightly this time. Instead of using white vinegar, I substituted apple cider vinegar as that is what I read the Georgetown Cupcake ladies use. I think they turned out well or probably even tasted the same but I didn’t taste test them because I needed every last one for the party.
Next up: I may attempt a sugar-free Red Velvet recipe for my brother’s birthday as this is his favorite cake. Plus he’s been in South Korea for 2 months now so he needs some cake love.
Red Velvet Mini Cupcakes (yields approximately 75 minis)
- 1 stick butter
- 1 ½ c sugar
- 2 eggs
- 2 T heaping cocoa
- 2 oz red food coloring
- 1 c buttermilk
- 2 ½ c flour (sift before measuring, then sift again with salt into cake)
- ½ t salt
- 1 t vanilla
- 1 t soda
- 1 T white vinegar (or apple cider)
- Preheat oven to 350. Line mini muffin tins with liners (Martha Stewart says to use brown liners for chocolate and white for vanilla cakes. I finally found the brown liners at a local cake store so I used them for Red Velvet since that is what the bakeries do – I think they look pretty)
- Cream butter with sugar until fluffy; add eggs and mix
- Make a paste of the food coloring and cocoa; add to batter in mixing bowl and mix
- Add buttermilk alternately with sifted flour and salt
- Add vanilla
- Add soda to vinegar in a cup to make a foam; blend into batter
- Fill cupcake liners about 2/3 full. I transfer my batter to a large ziploc bag to fill cupcakes – so much easier and faster!!!
- Bake for 12-13 minutes (if baking cake – will make 2 8 or 9 inch rounds, and bake for 25 to 30 minutes)
- Cool well before frosting
Note: I know there is a science in bringing a full cake recipe down to a cupcake version, but I am not that smart so I just left it as is.
Cream Cheese Frosting
- 1 8oz block of cream cheese, softened
- 1/2 stick butter, softened
- 1 lb powdered sugar
- 1 T vanilla
- Cream butter and cream cheese together. Beat for a few minutes until light and fluffy.
- Slowly add in powdered sugar. Beat on medium high speed for about 5 minutes to make frosting extra light.
- Add in vanilla.
*You will probably need to double recipe for one cake and definitely for cupcakes
I know I’ve explained this before, but I never had Red Velvet Cake with cream cheese frosting until I moved to D.C. The cream cheese frosting is so easy and it is what most people expect so I don’t normally bother with this version. If you want to try what my mom calls the “real Red Velvet frosting” here is the recipe!
The Real Red Velvet Frosting
- 2 T flour
- 1 c milk
- 1 c sugar
- 2 sticks butter
- 1 t vanilla
- Cook flour and milk together in microwave on 2 minute intervals until very thick, stirring frequently – will be like a gummy paste. (you can do this stovetop if you are opposed to microwave)
- Cool the flour and milk – must be cold before adding to remaining ingredients
- Cream sugar, butter, and vanilla together until really fluffy
- Add in the flour/milk and mix until it is the texture of whipped cream
** DO NOT refrigerate frosting before icing cake or you will end up with a disaster. Ask my brother Thomas if you need to know what your cake will look like after. 🙂