Mini Red Velvet Cupcakes

Mini Red Velvet Cupcakes

1 1/4 cup flour
1 cup sugar
1/2 tbsp cocoa
1/2 tsp salt
1/2 tsp baking soda
1 egg
3/4 cups oil
1/2 cup buttermilk
1/2 tbsp vinegar
1/2 tsp vanilla
2 tbsp red food colouring

(makes 48 mini cupcakes)
 
Preheat oven to 175°C. Line mini muffin pans with cupcake liners.
In a medium bowl, whisk together flour, sugar, cocoa, salt and baking soda.
In a large bowl, whisk together egg, oil, buttermilk, vinegar, vanilla and red food colouring. Slowly add in dry ingredients and whisk until just incorporated. Fill liners about half full. Bake cupcakes for approximately 9 minutes, or until they have just set. Let cool in pans for 10 minutes before moving them to a drying rack to cool completely.


Cream Cheese Frosting

5 tbsp butter, softened
226 g cream cheese
2 1/2 cups powdered sugar, sifted
2 tsp vanilla

Cream together the butter and cream cheese until combined and creamy. Slowly add in powdered sugar and continue to mix until the frosting is smooth. Stir in vanilla. Pipe cooled cupcakes as desired. For these, I used a plain, round tip.