Recipe: Mini Red Velvet Cupcakes

These little fluffy gems coated with white chocolate frosting are perfect for Holiday entertaining or as a special Valentine's Day treat.

Makes approximately 4 dozen mini muffins

• For the cupcakes:
• 2 1/4 cups all-purpose flour
• 2 teaspoons cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1/2 cup (1 stick) unsalted butter at room temperature
• 2 eggs
• 1 cup buttermilk*
• 2 ounces (2 bottles) red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract



• For the Frosting:
• 1 1/2 cups heavy cream
• 2 tablespoons unsalted butter
• 8 ounces white chocolate
• 1 teaspoon vanilla extract

* If you can't find Buttermilk, check out the substitute under the dairy section in our Substitutes article.

For the frosting:

Place 1/2 cup of cream and the butter in a small heavy bottomed saucepan. Heat over a medium heat, stirring until the butter melts. Remove from the heat and add the chocolate. Stir until the chocolate melts and is smooth. Transfer mixture into a large bowl and allow to cool to room temperature.

Once the chocolate mixture has cooled, place the remaining cream and vanilla in a medium sized mixing bowl and whip with an electric beater until peaks are formed. Transfer the cream to the bowl with the chocolate mixture and gently fold the cream into the chocolate. Refrigerate for 3 to 4 hours before frosting cupcakes. Mix gently before frosting the cupcakes.

For the cupcakes:

Preheat the oven to 350 degrees F. Line mini muffin pans with paper liners.

In a medium sized bowl, sift together the flour, cocoa, baking soda, baking powder and salt.

In a large sized bowl, cream together butter and sugar with an electric beater until light and fluffy. Beat in eggs one at a time.

Add half of the flour mixture and half of the buttermilk into the egg mixture and beat until just combined. Then add the remaining flour and buttermilk and beat until combined. Add the food coloring and vinegar, and mix to combine. Finally add the vanilla and mix.

Spoon batter into the paper liners, only filling each until three quarters full. Cook for 12 to 15 minutes - until a wooden skewer comes out clean. Transfer to a wire rack to cool completely before frosting.

Frost cupcakes just prior to serving.