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Red Velvet Mini Cupcakes


Red Velvet cupcakes seems to be all the rage now with super cute and yummy bakeries like Sprinkles Cupcakes around. Last February I made these cupcakes for BF & BFF on Valentine’s day. I got this awesome recipe from pinch my salt . Instead of regular cupcakes I made  them mini-sized for added cuteness.

Red Velvet Mini Cupcakes with Cream Cheese Frosting (courtesy of pinch my salt)

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Line two 24-cup mini muffin (or two regular sized 12-cup) tins with cupcake papers.

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full).  Place muffin tins on the middle rack of a preheated 350 degree oven.  Bake for approximately 18-20 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!

5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.  Frost cupcakes with cream cheese icing (recipe below) and decorate with sprinkles if desired.

6. Enjoy the cupcakes with those you love!

Sprinkles Cream Cheese Frosting

8 oz Cream Cheese, softened
4 oz (1 stick) Butter, softened
3 3/4 cups Powdered Sugar, Sifted
1/8 tsp of Salt
1/2 tsp Vanilla

Beat the cream cheese and butter with the salt until light and fluffy. Gradually add the powdered sugar, and the vanilla – beat until smooth and creamy. Spread cream cheese onto cupcakes. For fancier look,  I used a cake decorator dispenser I got from Michael’s.

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