Red Velvet Minis

So much flavor in one little bite of these moist and fluffy red velvet cupcakes paired perfectly with a tangy whipped cream cheese frosting!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by whisking together your melted butter, oil, and sugar until it looks fluffier. Whisk in the vanilla, vinegar, egg, and buttermilk, followed by a couple of drops of red food coloring.

Step 2

In a separate bowl, sift your cake flour, baking soda, cocoa powder, espresso powder, and salt. Whisk together, and pour over the wet ingredients to mix. Do not over mix as it’ll make the cupcakes dense.

Step 3

Scoop 1 tbsp size batter into a parchment-lined mini cupcake pan. Bake at 350f for 13-15min. Since these are mini, they don’t need long to bake and will finish baking when you take them out.

Step 4

For the frosting, start with creaming your cream cheese, sugar, and vanilla until fluffy. Gradually add the heavy cream until it’s well incorporated, increase the speed and continue to beat until stiff peaks are formed. Transfer to a piping bag fitted with an attachment tip.

Step 5

Let your cupcakes completely cool down before frosting. Pipe a dollop of your whipped cream cheese frosting on top of the cupcake, and enjoy!