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Mini Red Velvet Cakes

Serves: 12Category: CakesRecipe Course: DessertMachine: MixerTotal time (min.): 30
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Classic red velvet cake takes on a new twist as a mini dessert in our Mini Red Velvet Cakes recipe. These cakes are designed to be mini, which makes them the ideal treat for afternoon tea or parties. Store in a fridge for up to 3 days.

    Ingredients

    Tools

    Method

    1. Grease a clean muffin pan then set aside
    2. Attach Creaming beater
    3. Add unsalted butter and caster sugar to the Kenwood Bowl
    4. Mix with splashguard fitted until combined - 2 min, Speed 3
    5. Mix with splashguard fitted until smooth - 1 min, Speed 1
    6. Add egg to the Kenwood Bowl one by one while machine is running
    7. Add buttermilk, vegetable oil, white vinegar, vanilla extract and red food coloring to the Kenwood Bowl
    8. Mix with splashguard fitted until combined - 30 sec, Speed 1
    9. Sift all purpose flour, cocoa powder, baking soda and salt into a clean medium bowl
    10. Mix until combined
    11. Transfer flour mixture to Kenwood Bowl
    12. Mix with splashguard fitted until combined - 30 sec, Speed 3
    13. Pre-heat oven - 180°C
    14. Spoon batter into muffin pan
    15. Bake - 15 min, 180°C
    16. Remove from oven and let cool
    17. Clean Kenwood Bowl
    18. Attach Whisk
    19. Add cream cheese, icing sugar and whipping cream to the Kenwood Bowl
    20. Mix with splashguard fitted until smooth - 2 min, Speed Max
    21. Fit a clean piping bag with a large star nozzle
    22. Transfer icing to piping bag then set aside
    23. Remove cooled cakes from the tin
    24. Trim the top of each cake to make it flat and level
    25. Pipe icing onto cupcakes
    26. Top with chocolate shavings
    27. Serve

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