Mini Red Velvet Cupcakes #ChristmasWeek #Giveaway

Mini Red Velvet Cupcakes are a bite-sized version of my favorite recipe. Perfect for a holiday buffet.

Mini Red Velvet Cupcakes | A bite sized version of my beloved, tried and true red velvet cake

Christmas Week

Welcome to Day 1 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to scroll to the bottom enter!Open to those in the US and Canada. Almost any dessert can become a Christmas themed sweet. I found some candy coated chocolate balls in holiday colors and used those to top the cream cheese frosted red velvet cupcakes. These gems were baked in white paper liners, but I pulled out some Christmas liners and dropped the baked cupcakes into the fresh packaging. With little effort, the cupcakes became more festive!

Mini Red Velvet Cupcakes | A bite sized version of my beloved, tried and true red velvet cake

A Tried and True Red Velvet Recipe

This is the one and only red velvet cake recipe I’ve ever made. A knowledgeable foodie friend passed along her recipe and I couldn’t find an iota of fault with it. The cupcakes are made with buttermilk, which results in a perfect, tender crumb. The cream cheese icing pipes like a dream, and that rarely happens around here! No bakery can rival these cupcakes, so go ahead and whip up a batch for your family or friends.

The Christmas Week Participants and Recipes:

Recipes from Day 1 of Christmas Week! Please visit all our talented participants:

Mini Red Velvet Cupcakes #ChristmasWeek #Giveaway
 
Prep time
Cook time
Total time
 
The BEST red velvet recipe, I promise!
Author:
Recipe type: Cupcakes
Cuisine: American
Ingredients
Cupcakes
  • 3½ cups cake flour
  • ½ cup unsweetened cocoa (not Dutch processed)
  • 1½ teaspoon salt
  • 2 cups canola oil
  • 2¼ cups sugar
  • 3 eggs
  • 3 ounces red food coloring
  • 1½ teaspoons vanilla
  • 1¼ cups buttermilk
  • 2 teaspoons baking soda
  • 2½ teaspoons white vinegar
Frosting
  • 8 ounces cream cheese, cold
  • 6 tablespoons butter, at room temperature
  • 2 teaspoons vanilla
  • 3 cups powdered sugar, sifted
Instructions
  1. Preheat oven to 350º. Put paper liners in three 24 count mini-muffin tins. Set aside.
  2. Whisk flour, cocoa, and salt together in a bowl.
  3. Beat oil and sugar in an electric mixer on medium till well blended. Beat in eggs, one at a time. Lower mixer speed to low (you don't want any splashing!), and carefully add the red food coloring. Add vanilla, then alternate flour with buttermilk, starting with half the flour, then half the buttermilk, the rest of the flour, then ending with buttermilk. Scrape down the bowl, then mix just briefly till combined.
  4. Place baking soda and vinegar in a dish and stir to combine. Add to batter with mixer running. Beat for just 10 seconds.
  5. Fill cupcake liners ⅔ full and bake 12-15 minutes or till cake tester comes out clean. Let cool slightly, then remove from pans. Cool completely before icing.
  6. For frosting, beat cream cheese, butter, and vanilla just till blended. Add powdered sugar slowly (1 cup at a time) and beat till frosting is smooth and at the correct consistency. You may find you prefer more or less powdered sugar than called for. Makes 2 cups.

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