Saturday’s Cake

Mini Red Velvet Bundt Cakes with Cream Cheese Frosting

You will need:

Cake
1 ¼ cups all purpose flour,
1/2 teaspoon salt, 1 cup of sugar,
½ cup unsalted butter, softened, 1 egg,
2 teaspoons cocoa powder,
2 teaspoons liquid red food coloring,
½ cup buttermilk, 1 teaspoon vanilla,
¼ teaspoon baking soda, 2 teaspoons cider vinegar

Cream Cheese Frosting:
4 ounces cream cheese, softened,
1 teaspoon pure vanilla extract,
1 cup sifted confectioners’ sugar,
3-4 tablespoons milk (or more for drizzling consistency)
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Preheat oven to 350/170 C° 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.