Red Velvet Mini Cakes
Red Velvet Mini Cakes make a great Valentine day special treat. These are made without addition of artificial red color. They are small bite-sized cakes perfect for a potluck or a family get-together. read on more to know how they got this deep red color naturally.
Prep Time10 mins
Cook Time20 mins
Assembling Time10 mins
Total Time40 mins
Course: Baking, Filling & Frosting
Cuisine: Vegetarian
Keyword: Bakery, cupcake, eggless
Servings: 6 mini cakes
- 1 cup all purpose flour
- 1½ tbsp cocoa powder
- ½ cup sugar granulated
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ cup unsweetened apple sauce
- ½ cup yogurt homemade curd or buttermilk
- 2 tbsp olive oil
- ½ tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tbsp red food color
- a pinch salt
Pre-heat oven to 170 °C. Grease and line a 12 inch round sheet pan.
In a large bowl, combine together flour, cocoa powder, sugar, baking powder, salt and baking soda. In a separate small bowl, mix curd or buttermilk, oil, red food color, vinegar, vanilla extract and apple sauce.
Stir the wet ingredients into the dry ingredients bowl until just mixed. I added another teaspoon of curd to adjust the consistency. Pour the batter into prepared pan. Bake for 15-18 minutes or till the tooth pick inserted near the centre comes out clean. Cool the cake completely in the pan.
For mini cakes, using a cookie cutter, cut rounds. Spread some whipped cream, fresh strawberries and assemble. I topped the cakes with some balsamic vinegar marinated strawberries. Or Assemble and decorate as per your choice.
- This recipe makes 1 layer. Repeat this process to get as many layers you want.
- The beauty of these mini cakes is not just visual but they also taste great and perfect for individual serving.