Mini red velvet Bundt cakes
Makes 36 mini Bundt cakes
For the mini red velvet Bundt cakes:
1 cup (8 ounces, 2 sticks) unsalted butter, room temperature
2 cups (14 ounces) granulated sugar 2 large eggs, room temperature 2 ounces (2 1-ounce bottles) liquid red food color
2 tablespoons (0.375 ounces) unsweetened cocoa
1 tablespoon (0.5 ounces) white vinegar 1 teaspoon vanilla extract
1 teaspoon Kosher salt
1⁄2 teaspoon baking soda
2 cups (10 ounces) cake flour
1 cup buttermilk
For the cream cheese frosting:
4 ounces cream cheese
2 1⁄2 tablespoons heavy cream
1⁄4 teaspoon salt
4 cups (16 ounces) confectioners’ sugar Mini red velvet bundt cakes
Preheat oven to 350°. Spray the mini-bundt pan with non-stick spray. Set aside.
Cream butter and sugar on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition.
Add red food color, unsweetened cocoa, vinegar, vanilla extract, salt and baking soda. Beat on high speed until well incorporated, scraping down the sides of the bowl if necessary.
Add of the flour and half of the buttermilk. Beat on medium speed until well incorporated. Add half of the remaining flour and the remaining buttermilk. Beat on medium speed until well incorporated. Add remaining flour; beat on medium speed until well incorporated. Scrape down the sides of the bowl with a spatula and incorporate any residual flour.
Add batter to the cups of the mini-bundt pan about of the way full. Bake for 17 to 19 minutes in preheated 350°F oven. Remove from oven. Allow to cool completely before frosting.
Cream cheese frosting
Beat the cream cheese, heavy cream and salt on high until light and fluffy. Gradually beat in the powdered sugar 1 cup at a time, mixing until the frosting is smooth and creamy before adding the next addition. Adjust the amount of confectioners’ sugar or cream if needed for desired consistency.
Spoon the frosting into a piping bag fitted with a #4B open star tip. Swirl the frosting from the outside to the center top of each mini-bundt cake.