We are going to share a recipe for our current flavor of the month Red Velvet. Our recipe for this week is Red Velvet Mini-cupcakes with butter cream frosting.
- 11/2c All-Purpose Flour
- 11/2t Baking Powder
- 1T Cocoa Powder
- 1/2c Sugar
- 1/2c Margarine
- 1 Large Egg (beaten)
- 1t Vanilla Essence
- 1t White Vinegar
- 1/2c Buttermilk (Mala or Sour Milk)
- 1/4t PEL 4R Ponceau Red Color powder + 1T Water.
- Butter cream Frosting recipe
- (Option) Sprinkles for garnish.
|Red Velvet Mini Cupcakes|
Preheat the oven to 350 ºF or 180 °C
1.) Prepare the mini muffin pan. You can use small cupcake liners or grease and flour the muffin cups if you’re not using liners.
|Greased & floured muffin pan|
2.) Sift the flour, cocoa powder and baking powder into a medium mixing bowl and set aside.
3.)Combine the sugar and margarine a large mixing bowl. Cream the ingredients for about 3 minutes, then add the egg and beat until thoroughly mixed.
4.) In a small bowl, combine the vinegar, vanilla and red color.
|Vanilla red color mixture|
5.) Add the vanilla mixture into the creamed mixture and mix thoroughly.
6.)Add the flour mixture & milk alternatively – three times, starting and ending with the flour. Mix thoroughly but do not over beat.
7.) Pour the batter into the muffin cups, fill 2/3 of the cup and place in the oven.
|Red Velvet batter|
8.) Bake for 25 minutes or until toothpick or skewer inserted comes out clean.
9.) Remove the muffin pan from the oven and let cool for 3-5 minutes. Remove the mini-cupcakes from the pan and set on a cooling rack to cool.
|Baked Red Velvet Mini Cupcakes|
10.) Frost the cupcakes as you would like them and garnish with sprinkles.
We hope you enjoy this lovely recipe, make it at home for your loved ones as a treat for breakfast or dessert. They’re yummy! Cheers ^_^!