Red Velvet Mini Cupcakes!

This recipe i couldn't resist trying! I stumbled across one in a little cafe in the city, and decided that i would try baking some. the recipe i found was for a full sized cake, so I halved it because I knew that I would end up with too many for our little family, but if you are wanting to make full sized cupcakes, or the actual cake, you will need to double everything. This recipe makes about 30 mini cupcakes.

1 1/4 cup SR Flour (gluten free if need be)
1/4 tsp Salt
1 Tbs Dutch Cocoa
1/4 cup Butter (Soft)
3/4 cup Sugar
1 egg
1/2 tsp Vanilla Essence
1 tbs Red Food Colouring
1/2 tsp White Vinegar
1/2 tsp Baking Powder
1/2 cup of Buttermilk (can be substituted with full cream milk)

• Sift flour, salt, cocoa and baking powder
• In a separate bowl, beat sugar and butter until it's creamy, then add egg
• Combine buttermilk, food colouring and vinegar
• then combine all ingredients and beat well until smooth.

I used  a teaspoon to try and keep the mini cupcakes the same size.

Bake in a moderate oven of 180C (350F) for about 10 minutes, and just test one with a skewer, as soon as there is crumbs on the skewer, they are done!

                                      

Cream Cheese Icing

250g (8oz) of Cream Cheese

1/2 lemon squeezed (watch the seeds!)

1/4 cup Icing Sugar

1/4 cup Cream

• put the Cream Cheese into a bowl and microwave for about 45 seconds
• add in lemon juice, icing sugar and cream
• beat all ingredients until smooth, taste it, and if you like it sweeter, or more lemony, adjust accordingly.

When decorating cupcakes, if you don't have a piping bag, just use a knife. If using a piping bag, I find it easier to use a cup to keep the piping bag still while i fill it. Pop the nozzle inside a tall glass, and stretch the bag around the lip, it is easier to control, and it prevents the air pockets inside the bag!