Description
Delightful mini cakes with a rich red color and cream cheese frosting, perfect for Valentine’s Day or any special occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 8 oz cream cheese, for frosting
- ½ cup butter, for frosting
- 2 cups powdered sugar, for frosting
- 1 tsp vanilla extract, for frosting
Instructions
- Preheat your oven to 350°F (175°C). Prepare your mini muffin tin by greasing it lightly or lining it with paper liners.
- Whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
- Combine the wet ingredients: sugar, vegetable oil, eggs, buttermilk, red food coloring, and vanilla extract in another bowl.
- Pour the wet ingredients into the dry ingredients, stirring gently to combine.
- Fill each mini muffin cup about two-thirds full with batter.
- Bake for about 12-15 minutes or until a toothpick comes out clean.
- Cool in the pan for five minutes, then transfer to a wire rack to cool completely.
- Blend cream cheese, butter, powdered sugar, and vanilla extract to make frosting.
- Frost each cooled mini cake with cream cheese frosting and decorate as desired.
Notes
Refrigerate any leftovers in an airtight container for 3-4 days. These mini cakes can also be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 200
- Sugar: 15g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: red velvet cake, mini cakes, Valentine's Day, dessert, easy recipes