Red Velvet Mini's

     Last night I made red velvet cupcakes to send with Austin to work today.  I made enough so I could take some to work with me as well.  They turned out perfectly.  I made mini's because they are simple and perfect for any kind of event or occasion.    

  

Cook Time: 18-22 minutes for regular size; 10-11 minutes for mini muffins

Oven Temperature: 350 degrees

Ingredients for Cupcakes:

- 1 1/2 cup sugar

- 1/2 cup butter (1 stick), room temperature

-2 eggs, room temperature

- 2 1/3 cup flour

- 2 1/2 Tbs of cocoa

- 1 tsp baking soda

- 1 tsp baking powder

- 1/2 tsp salt

- 1 cup buttermilk

- 1 1/2 tsp red food coloring

- 1 tsp vanilla extract

- 1 tsp distilled white vinegar

Directions to Make Cupcakes:

1. Preheat the oven to 350 degrees.  Beat the butter and sugar in mixer for 3 minutes on medium speed until light and fluffy.

2. Add the eggs, one at a time, beating until each is fully incorporated.  Be sure to scrape down the sides of the bowl to ensure even mixing.

3. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.  In another bowl whisk together the buttermilk, vinegar, vanilla extract, and food coloring.

4. Add a fourth of the dry ingredients and mix, then add a third of the wet.  Continue adding in a dry, wet, dry pattern, ending in dry ingredients.

5. Scoop into cupcake papers, about 1/2 to 3/4 of the way full.  Bake for 18-22 minutes or until a toothpick comes out clean.  Rotate the pan after the first 15 minutes of baking to ensure even baking. (For mini cupcakes, it took between 10 and 11 minutes)

6.  Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.

Ingredients for Frosting:

- 1/2 cup of butter (1 stick), room temperature

- 8 oz. cream cheese

- 3-4 cups of powdered sugar

- 1 tsp of vanilla

Directions to make frosting:

1.  Cream the butter and cream cheese together, about 3 minutes.  Scrape down the sides and bottom of the bowl to ensure even mixing.

2.  Add the vanilla extract and mix.

3.  Add the powdered sugar, continually taste to get the desired sweetness. Pipe onto cooled cupcakes.  

  

     In order to take these cupcakes to work, I used a cupcake carrier I got from Kmart.  This is my favorite way to carry cupcakes.  This particular carrier was in Kmart's Sandra Lee collection.  This carrier is definitely a worth while purchase!  It is sturdy and functional!