Introduction: Mini Red Velvet Cupcakes With Cream Cheese Frosting


Step 1: Ingredients

For the cake:

•    3 1/2 cups cake flour
•    3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
•    2 1/2 cups sugar
•    3 eggs, at room temperature
•    2 tablespoons red food coloring
•    3 tablespoons cocoa powder
•    1 1/2 teaspoon vanilla extract
•    1 1/2 teaspoon salt
•    1 1/2 cups milk
•    1 1/2 teaspoon cider vinegar
•    1 1/2 teaspoon baking soda

For the frosting:

•    12 ounces cream cheese
•    1/2 cup (1 stick) butter
•    2 cups confectioners’ (powdered) sugar
•    1/2 teaspoon vanilla extract

•    red sanding sugar (optional)

Step 2: The Batter

•    Preheat the oven to 350°F.

•    Sift the cake flour into a bowl and set aside.

•    Using an electric mixer, cream the butter and sugar on medium speed until light and fluffy - about 5 minutes.

•    Add the eggs, one at a time, beating well after each egg.

•    Using a rubber spatula, scrape down the sides of the bowl to make sure everything is incorporated.

•    In a small bowl, whisk together the food coloring, cocoa powder, and vanilla. Add to the batter and beat well.

•    In a separate bowl, stir the salt into the milk.  Add to the batter in three parts, alternating with the cake flour. With each addition, beat until the ingredients are well incorporated.

•    In a small bowl, stir together the cider vinegar and baking soda. (Oooh, chemical reaction!) Add to the batter and mix well.

•    Using a rubber spatula, scrape down the sides of the bowl.  Mix until the ingredients are well incorporated and the batter is smooth.

Step 3: Fill the Tins and Bake

•    Using a small cookie scoop or a tablespoon, divide the batter evenly among the cupcake tins - about 2/3 full.

•    Bake one pan at a time on the center rack for 15 minutes.

•    Test the cupcakes with a toothpick - insert a toothpick through the center of a cupcake.  If it comes out clean, the cupcakes are done! If not, leave the cupcakes in the oven for another minute and toothpick test again.

•    Cool cupcakes in the pan for 10 minutes.

•    Remove cupcakes from the pan and cool completely on a rack.

Step 4: The Frosting

•    Using an electric mixer, combine the cream cheese, butter and vanilla together on medium speed until smooth.

•    Add the sugar, and beat on low speed until incorporated.

•    Increase the speed to medium and mix until light and fluffy.

•    Frost the cupcakes using a butter knife, or pipe on frosting using a pastry bag.

Step 5: Don't Have a Pastry Bag? Make One!

•    Cut the corner out of a plastic freezer storage bag.  Start with a small hole - you can always make a bigger cut later.

•    If you have a piping tip, insert it through the hole.  If you don't have one, you can pipe out of the cut hole.

•    Fill the bag with frosting. 

•    Push the air out of the top of the bag and seal.

•    Twist the top of the bag and push the frosting down to the corner.

Step 6: Frost the Cupcakes!

•    Make sure the cupcakes are completely cool before frosting.

•    Holding the bag straight up and down, squeeze out about a tablespoon of frosting onto each cupcake.

•    Sprinkle the top with red sanding sugar, if desired.

•    Enjoy! :)

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