Friday, January 6, 2012

red velvet mini cupcakes

These mini cupcakes are the perfect bite size - no fork needed. But you might not be able to eat just one! I typically top them with a cream cheese buttercream frosting. Red velvet is perfect for Valentine's Day (add some heart-shaped sprinkles or a small fondant heart for a little extra flair).

I'm going to let you in on a little secret... shhhh... I almost always start red velvet cupcakes with a cake mix. You can typically find a red velvet mix at your local market. Start with that if possible. But if you can't find a cake mix that is red velvet, look for a German chocolate cake mix and grab a bottle of red food coloring.

red velvet cupcakes
1 box red velvet cake mix*
2 eggs
1 cup mayonnaise
1 cup water

* if you can't find red velvet mix, use German chocolate cake mix and add about half a bottle of red food coloring to your mixture

Add all ingredients to a large bowl and mix with an electric mixer until just combined. (don't over mix)

Prepare mini muffin pan with mini liners (or you can use regular cupcake/muffin pans with cupcake liners). Spoon about 1 to 1.5 tablespoons of batter into each mini muffin cup.

Bake at 350 degrees for approximately 18 minutes. 

When completely cool, top with cream cheese buttercream frosting.


cream cheese buttercream frosting
1 stick (1/2 cup) butter at room temperature
2 packages cream cheese (8 oz each) at room temperature
4 cups powdered sugar
1/2 teaspoon lemon zest
pinch salt

Cream the butter and cream cheese together with an electric mixer. Add the lemon zest and salt. Slowly add the powdered sugar. Be careful that you start the mixer on the lowest speed when you first add the powdered sugar (or you may find yourself covered in powdered sugar). Increase speed and mix until smooth.

Store frosting in a sealed container in the refrigerator.


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