Red Velvet Mini Cupcakes

These delightful Red Velvet Mini Cupcakes are a sweet treat for someone you love.

Red Velvet Mini Cupcakes
Yield: 48 mini cupcakes • Preparation: 30 minutes • Bake: 13 to 14 minutes • Cool: 30 minutes
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  1. 1¼ cups sifted cake flour, such as Swans Down
  2. 1 tablespoon plus 2 teaspoons natural unsweetened cocoa powder
  3. ¼ teaspoon baking powder
  4. ¼ teaspoon salt
  5. ¼ cup salted butter, softened
  6. ¾ cup sugar
  7. 1 large egg
  8. 1 teaspoon vanilla extract
  9. ½ cup whole buttermilk
  10. 1 tablespoon liquid red food coloring
  11. ½ teaspoon white vinegar
  12. ½ teaspoon baking soda
  13. 1 recipe Vanilla Buttercream (recipe follows)
  14. Garnish: White Chocolate Hearts (recipe follows) and red sprinkles (nonpareils), such as Wilton
  1. Preheat oven to 350°.
  2. Line 2 (24-well) mini muffin pans with cupcake liners. Set aside.
  3. In a medium bowl, combine flour, cocoa powder, baking powder, and salt, whisking well. Set aside.
  4. In a large mixing bowl, beat butter at medium speed with an electric mixer until soft and creamy, approximately 1 minute. Gradually add sugar, beating at high speed until light and fluffy, approximately 3 minutes. Add egg, beating until incorporated. Add vanilla extract, beating until incorporated. Set aside.
  5. In a liquid measuring cup, combine buttermilk and red food coloring, whisking to blend. Add flour mixture to butter mixture in thirds, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat until incorporated.
  6. In a small bowl, combine vinegar and baking soda, stirring until mixture fizzes. Quickly add mixture to cake batter, beating at low speed just until incorporated. Working quickly and using a levered 2-teaspoon scoop, divide batter evenly among wells of prepared muffin pans.
  7. Bake until a wooden pick inserted in the centers comes out clean, 13 to 14 minutes. Let cupcakes cool in pans for 5 minutes. Transfer to a wire rack, and let cool completely.
  8. Place Vanilla Buttercream in a piping bag fitted with a large open-star tip (Wilton #1). Pipe a decorative swirl on tops of cupcakes.
  9. Store, covered, in the refrigerator until serving time.
  10. Just before serving, garnish each cupcake with a White Chocolate Heart and red sprinkles, if desired.
TeaTime Magazine
Vanilla Buttercream
Yield: 2½ cups • Preparation: 10 minutes
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  1. 1 cup salted butter, softened
  2. 4 cups confectioners’ sugar
  3. 3 tablespoons whole milk
  4. ½ teaspoon vanilla extract
  1. In a large mixing bowl, combine butter, confectioners’ sugar, milk, and vanilla extract. Beat with an electric mixer, starting at low speed and gradually increasing to high speed, until smooth and creamy.
  2. Use immediately.
TeaTime Magazine
White Chocolate Hearts
Yield: 48 hearts • Preparation: 20 minutes
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  1. 1½ (4-ounce) bars white chocolate, such as Ghirardelli
  2. Red sprinkles (nonpareils), such as Wilton
  1. Line a rimmed baking sheet with waxed paper. Set aside.
  2. Melt white chocolate according to package directions.
  3. Working quickly and using an offset spatula, spread melted chocolate onto prepared baking sheet in an even layer approximately ¼ inch thick. Evenly distribute sprinkles over melted chocolate. Refrigerate until chocolate is firm, approximately 1 hour.
  4. Using a 1-inch heart-shaped cutter*, cut shapes from chilled chocolate. Refrigerate until needed.
TeaTime Magazine
From Tea & Sweets, published 2014


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