Mini Red Velvet Bundt Cakes with Cream Cheese Frosting

Mini Red Velvet Bundt Cakes with Cream Cheese Frosting requires approximately 50 minutes from start to finish. Watching your figure? This lacto ovo vegetarian recipe has 532 calories, 6g of protein, and 24g of fat per serving. For 92 cents per serving, you get a side dish that serves 6. 5481 person found this recipe to be flavorful and satisfying. It is perfect for valentin day. It is brought to you by Blahnik Baker. If you have cider vinegar, vanillan extract, buttermilk, and a few other ingredients on hand, you can make it. With a spoonacular score of 29%, this dish is not so spectacular. Red Velvet Bundt With Come-to-mama Cream Cheese Frosting, Mini Red Velvet Layer Cakes With Cream Cheese Whipped Cream Fro, and Red Velvet Cream Cheese Bundt Cake are very similar to this recipe.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Grease and lightly flour (or use baking spray) 6 mini bundt pans.In a medium bowl, sift flour and salt together, set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3-5 minutes. Add the egg and mix well. Alternate the flour mixture with the buttermilk, beginning and ending with flour mixture. Mix in the vanilla extract.In a small bowl, mix the red food coloring and cocoa powder until a paste forms. Add this to the batter and mix well. In another small bowl, mix together the baking soda and cider vinegar. It will foam. Add to the batter immediately and mix until well combined in batter.Divide the batter evenly into the prepared pans. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when touched. Let cool for 5-10 minutes in pan and then turn out on wire racks and cool completely.In a large mixing bowl, beat the cream cheese and vanilla until smooth. Add the sugar and milk. Mix on low speed for a minute and then increase to medium-high speed to beat until well combined. If the frosting is too thick, add milk to loosen to drizzle consistency.Drizzle the frosting over the cakes. Decorate with sprinkles and hearts.

 

Step by step:

1. Preheat oven to 350 degrees. Grease and lightly flour (or use baking spray) 6 mini bundt pans.In a medium bowl, sift flour and salt together, set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3-5 minutes.

2. Add the egg and mix well. Alternate the flour mixture with the buttermilk, beginning and ending with flour mixture.

3. Mix in the vanilla extract.In a small bowl, mix the red food coloring and cocoa powder until a paste forms.

4. Add this to the batter and mix well. In another small bowl, mix together the baking soda and cider vinegar. It will foam.

5. Add to the batter immediately and mix until well combined in batter.Divide the batter evenly into the prepared pans.

6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when touched.

7. Let cool for 5-10 minutes in pan and then turn out on wire racks and cool completely.In a large mixing bowl, beat the cream cheese and vanilla until smooth.

8. Add the sugar and milk.

9. Mix on low speed for a minute and then increase to medium-high speed to beat until well combined. If the frosting is too thick, add milk to loosen to drizzle consistency.

10. Drizzle the frosting over the cakes. Decorate with sprinkles and hearts.

Nutrition Information:

covered percent of daily need