June 10, 2011

Red Velvet Mini Cupcakes with Smooth Cream Cheese Frosting

Red Velvet seems to be all the rage these days.
I like them because they are incognito chocolate cakes.
Sneaky little goodies.

That being said: I've got a bone to pick with these cupcakes.
I don't really make mini cupcakes because, well, I'm not really sure what to do with them.

I'm unsure how to frost them.  
Their baking time makes me nervous.  
They give me the stink eye when I transport them across town and threaten me with tipping over every time I make a turn.
Mini cupcakes have attitude and I don't appreciate it.  
But those little things are so darn cute...and I give in and they win.
Every. Time.

So now that I have admitted defeat, I can start talking about more important things.

For instance, the fact that I may just be in love with my new camera. 
Waaaay better than a camera phone!!

I think this works...but I need more... 

Ahhh...there ya go...now that's what I'm talking about...

 Wait, wait right there. What's this?? Oh. It's awesome. That's what. 
Y'know. No big whoop.

In My Kitchen:

Ha Ha. Enjoy!!

Red Velvet Mini CupCakes                                      
Makes 24 mini CupCakes (12 regular size CupCakes)

1 1/4 c. all-purpose flour
1/4  c. baker's sugar (superfine)
1/2 tsp baking soda
1/2 tsp salt
1/4 c. unsweetened cocoa powder
1/4 c. vegetable oil
1 1/2 c. buttermilk, room temperature
1 large egg, room temperature
1 Tbsp. red food coloring (or more depending on how deep red you like your cake)
1/2 tsp white distilled vinegar
1 1/2 tsp vanilla extract

1. Preheat oven to 350 F.
2. In a bowl, sift together cocoa powder, flour, sugar, salt, and baking soda. 
3. In another bowl (or mixing bowl of standing mixer), gently beat together egg, buttermilk, oil, vinegar, food coloring, and vanilla using a paddle attachment or hand mixer.
4. Slowly add the dry ingredients to the wet and mix until smooth and blended well.  Be careful to not over mix.
5. Divide batter evenly among cupcake tins (about 2/3 full) and bake for about 8-10 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and cool on a rack before frosting.

Cream Cheese Frosting

4 oz unsalted butter, room temperature
4 oz cream cheese, room temperature
2 c. powdered sugar
1 tsp vanilla extract

1. In a mixing bowl (with paddle attachment or using a hand mixer), beat together butter and cream cheese.
2. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.  
3. Beat in the vanilla extract.

*Note:  Cream cheese and butter should be slightly cooler than room temperature so the frosting does not "separate".  If frosting becomes too soft to pipe, place in refrigerator for 20 minutes to make decorating easier.

Pin It Now!


  1. Haha. I could really see that sign in your little shop some day, warning all "stealing cupcakes will get you cut....(you to fatty)"

    I'm really enjoying you blog, keep it up and keep bakin'


  2. I tried this recipe and everyone loved it, thank you patticakes for being to helpful....keep on baking!