Thursday, March 4, 2010

Red Velvet Mini-Bundt Cakes

Oh my gosh!!! These are so sinfully delicious...I can't stop eating them! They are moist, but not greasy. Flavorful, rich, and just decadent. And? They are sooooo cute!

Red Velvet Cake:
(this is enough to fill two mini bundt pans, or 2 cupcake pans. You can also use 2  round cake pans for a layered cake or 1 9x13 inch pan.  I filled one mini bundt cake pan and one 8x8 inch, square cake pan.)

1 1/2 sticks butter, softened
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup buttermilk
1 tablespoon white vinegar
1 tablespoon vanilla extract
2 eggs
1 tablespoons unsweetened cocoa powder
1 1/2 cups granulated sugar
2 ounces red food coloring (Eek! This is 2 bottles. You can reduce and just use 1, but your cake will be more hot pink than bright red.  You can also leave it out altogether. The flavor will not change, but the color will be sort of an unappetizing beige.)

*Preheat oven to 350
*Spray your pans with cooking spray
*Whisk flour, baking soday and salt together in a bowl
*In separate bowl, whisk buttermilk, vinegar, vanilla and eggs
*In another small bowl, mix cocoa powder and food coloring
*In a stand mixer (or with a hand mixer), beat butter and sugar on medium high until light and fluffy
*Add flour mixture and beat on on low speed until combined
*Add buttermilk mixture and beat on low until combined.
*Scrape down sides of bowl and add the food coloring mixture until incorporated.
*Divide batter evenly and smooth the surface with a spatula. Tap the pan a few times to make sure there are no air bubbles
*Bake until a toothpick comes clean (about 25 min)
*Cool on wire racks completely before you frost

Cream Cheese Frosting:
(This makes a lot of frosting.  This will be enough to put a generous layer on a large sheet cake, to pipe a large amount onto 24 cupcakes, or to frost and fill a two layer cake)

2 sticks butter
4 cups powdered sugar
pinch of salt
1 pound cream cheese, softened and cut into pieces (1 pound is two 8 oz boxes)
1 1/2 teaspoons vanilla extract

*With an electric mixer or in a stand mixer, cream butter, sugar, and salt until light and fluffy.
*Add cream cheese, 1 piece at a time until smooth
*Beat in vanilla
*Refrigerate until ready to use

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