Sweet and Simple Magazine: Food & Drink * Mini Red Velvet Cupcakes

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Food & Drink * Mini Red Velvet Cupcakes

This Valentine's Day if you have someone who loves Red Velvet Cake make them these Sweet Mini Red Velvet Cupcakes packed up like Valentine's Chocolates tied up with a red velvet bow. Our recipe is rich in chocolate and topped with a traditional Cream Cheese Buttercream Frosting.

Red Velvet Cake Recipe

  • 1 1/2 cups flour
  • 2 rounded tbs cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter (1 stick)
  • 1 cup sugar
  • 3/4 cup sour milk (to sour add 1 tsp lemon juice to milk)
  • 2 1/2 tsp vanilla extract- my favorite brand
  • 1 tbs red food coloring 
  • 2 eggs
  • 2 eggs white
  • Here are some cute cupcake liners and accessories 

Preheat your oven to 350 degrees. Line mini cupcake pan {muffin tin} with mini cupcake liners and set aside. In a large mixing bowl whisk together all dry ingredients including flour, sugar cocoa powder, baking powder and salt. Using an electric mixer mix in butter, sour milk, whole eggs, vanilla and and red food coloring. In a small mixing bowl whip egg whites until they form soft peaks. Next slowly incorporated egg whites. Scoop batter into cupcake papers until about 3/4 of the way full. Bake for 15 minutes or until cupcakes bounce back when pressed in middle.

Cream Cheese Buttercream Frosting Recipe

  • 1/2 cup of butter (1 stick)
  • 1/2 cup cream cheese
  • 1 tsp vanilla extract
  • about 3 1/2 cups powdered sugar
  • about 1 tbs milk
  • dash of salt
Soften butter and cream cheese to room temperature. In a large mixing bowl blend together butter, cream cheese, milk, vanilla and dash of salt. Slowly add in powdered sugar until a smooth thick desired consistency.

Frost cupcakes. Use one cupcake to make crumbs for garnish. Pulse blend cupcake in food processor to make crumb topping.

Sweet & Simple Tip: For our mini cupcake liners we used candy papers found in the candy making or baking section at your local grocery store.