Description

Indulge in these delightful MINI RED VELVET CAKES, perfect for any celebration. Each tiny cake is a burst of flavor and color, topped with a luscious cream cheese frosting.

Ingredients

Scale

250 gr. flour

125 gr. unsalted butter

1/4 teaspoon salt

1 tablespoon cocoa powder

250 gr. sugar

2 large eggs

240 ml. buttermilk

1 teaspoon baking powder

1 teaspoon red baking dye

1 teaspoon vanilla powder

125 gr. cream cheese ‘Philadelphia’

125 gr. Italian cream cheese ‘Mascarpone’

100 gr. soft cow’s butter

100 gr. powdered sugar

strawberries/raspberries

fresh mint leaves

Instructions

Preheat your oven to 175°C (350°F) and prepare a mini cake pan by greasing it.
In a large bowl, cream together the unsalted butter and sugar until light and fluffy.
Add in the eggs one at a time, mixing well after each addition.
Stir in the buttermilk, vanilla powder, red baking dye, and mix until combined.
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Slowly incorporate the dry ingredients into the wet mixture until just combined.
Divide the batter into the mini cake pans and bake for about 20-25 minutes.
Once baked, allow the cakes to cool completely before frosting.
For the cream, beat together the cream cheese, mascarpone, soft butter, and powdered sugar until smooth.
Frost the cooled cakes generously and garnish with fresh strawberries or raspberries and mint leaves.

Notes

Ensure the buttermilk is at room temperature for better mixing. For a more intense red color, adjust the quantity of red baking dye as desired.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake
Calories: 360 kcal
Sugar: 28 g
Sodium: 210 mg
Fat: 21 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 95 mg

Keywords: MINI RED VELVET CAKES, red velvet, mini cakes, dessert, cream cheese frosting