Recently I was invited to a Pot Luck Dinner Party and I opted to make dessert of course. Given there would be children and adults I thought it might be nice to have some quick easy bites and what better offer than Mini Red Velvet Cupcakes. They look fancy enough for adults and are tiny enough to fill the little tummies as well. Given there was not much to do in terms of fancy decorations this was a quick bake. I used Wilton Tip # 2A for the swirls on the icing. Cream Cheese Icing tends to melt pretty fast when working with a piping bag. The warmth of your palm squeezing the bag tends to melt the butter, so it is best to let it set in the fridge for a bit and then work with it. You’ll be a much happier cupcake decorator at the end of it all! I also tend to use vegetable oil instead of butter. The butter makes the batter slightly thick and you’ll find yourself struggling and stressing to complete one batch of 12 cupcakes or 24 mini ones. This DOES give a little more than you will need for 24 mini cupcakes – but better more than less!
Ingredients:
1/4 cup oil
1/2 cup sugar
1 egg
2 1/2 tsp cocoa
8 tsp red food colouring
1/2 tsp vanilla extract
1/2 cup buttermilk
1/2 cup flour
1/2 tsp bicarbonate soda
1 1/2 tsp vinegar
Cream Cheese Frosting
1 1/4 cup Confectioners sugar
1/2 cup butter – softened
1/2 cup cold cream cheese – Philadelphia is the best
Directions:
- Heat oven to 170 C
- Cream oil and sugar together with a whisk until combined
- Add the egg until well incorporated
- Mix cocoa, vanilla and red colouring into a separate bowl until it forms a paste. It will look dark red, or even brown.
- Add the coloured mixture to the sugar mixture and whisk until the colour is evenly combined
- Add half the flour, stir gently and then add the buttermilk and stir again. Once combined, add the remaining flour, stir, combine and add the remaining buttermilk and combine
- Finally add the bicarbonate soda and vinegar. It will give this lovely sizzle so you know the cupcakes will rise.
- Gently combine thoroughly making sure you do not over mix the batter
- Spoon the mixture into the lined cup cake tin and bake for 15-20 mins or until a skewer inserted comes out clean
- For the Cream Cheese Frosting, sift the icing sugar and combine the butter and cream cheese together to the desired consistency
- Try not to use an electric whisker for the recipe. I find it tends to get over beaten and the cake loses its spongy-ness
- For the cream cheese – I just use a wooden spoon to combine all the ingredients. It’s easier and faster as well
- Sometimes even after you sift the icing sugar you will find lumps in your icing once it has combined. If you find lumps, bring the ingredients together until just combined and pass through a sieve (if you’re looking for that super smooth look)
- Always apply frosting once the cup cakes have completely cooled, otherwise you’ll find icing dribbling all over the place
