Mini Red Velvet Cakes

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    598

Classic red velvet cake takes on a new twist as a mini dessert in our Mini Red Velvet Cakes recipe. These cakes are designed to be mini, which makes them the ideal treat for afternoon tea or parties. These cakes can be stored in the fridge for up to 3 days.

recipe updated May 29, 2024

Ingredients

  • Unsalted butter icon
    Unsalted butter
    110 g
  • Caster sugar icon
    Caster sugar
    300 g
  • Egg icon
    Egg
    2
  • Buttermilk icon
    Buttermilk
    250 g
  • Vegetable oil icon
    Vegetable oil
    250 ml
  • White vinegar icon
    White vinegar
    1 teaspoon
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • Red food coloring icon
    Red food coloring
    2 ½ teaspoons
  • All purpose flour icon
    All purpose flour
    400 g
  • Cocoa powder icon
    Cocoa powder
    20 g
  • Baking soda icon
    Baking soda
    5 g
  • Salt icon
    Salt
    2 g
  • Cream cheese icon
    Cream cheese
    250 g
  • Icing sugar icon
    Icing sugar
    140 g
  • Whipping cream icon
    Whipping cream
    80 ml
  • Chocolate shavings icon
    Chocolate shavings
    as needed

Tools

  • kCook icon Oven
  • kCook icon Chef Patissier XL
  • kCook icon Muffin pan - 12-hole
  • kCook icon Easywarm bowl
  • kCook icon Medium bowl
  • kCook icon Piping bag

Step preview

  1. Pre-heat oven - 180°C
  2. Grease a clean muffin pan then set aside
  3. Attach Creaming beater
  4. Add unsalted butter and caster sugar to the EasyWarm Bowl
  5. Mix with splashguard fitted until combined - 2 min, Speed 3
  6. Mix with splashguard fitted until smooth - 1 min, Speed 1
  7. Add egg to the EasyWarm Bowl one by one while machine is running
  8. Add buttermilk, vegetable oil, white vinegar, vanilla extract and red food coloring to the EasyWarm Bowl
  9. Mix with splashguard fitted until combined - 30 sec, Speed 1
  10. Sift all purpose flour, cocoa powder, baking soda and salt into a clean medium bowl
  11. Mix until combined
  12. Transfer flour mixture to EasyWarm Bowl
  13. Mix with splashguard fitted until combined - 30 sec, Speed 3
  14. Spoon batter into muffin pan
  15. Bake - 15 min, 180°C
  16. Remove from oven and allow to cool in tin
  17. Clean EasyWarm Bowl
  18. Attach Creaming beater
  19. Add cream cheese, icing sugar and whipping cream to the EasyWarm Bowl
  20. Mix with splashguard fitted until smooth - 2 min, Speed Max
  21. Fit a clean piping bag with a large star nozzle
  22. Transfer icing to piping bag then set aside
  23. Remove cooled cakes from the tin
  24. Trim the top of each cake to make it flat and level
  25. Pipe icing onto cupcakes
  26. Decorate with chocolate shavings
  27. Serve
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