mini red velvet cupcakes
Prep time: 40 mins
Cook time: 25 mins
Total time: 1 hour 5 mins
Ingredients
Ingredients for the cupcakes:
  • 6 tablespoons (85g) butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 3 tablespoons unsweetened cocoa powder
  • ½ teaspoon red food coloring gel, or 1 tablespoon liquid food coloring
  • ½ teaspoon vanilla extract
  • ½ cup milk
  • ¼ cup plain yoghurt
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon cider vinegar
  • 1 teaspoon baking soda
Ingredients for the creamy vanilla frosting:
  • ⅔ cup milk
  • 2 tablespoons flour
  • ⅔ cup butter
  • ⅔ granulated sugar
  • ½ teaspoon vanilla extract
Instructions
Steps for the cupcakes:
  1. Preheat the oven to 350°F/180°C and grease and flour a mini muffin pan.
  2. In a large mixing bowl, beat the butter until creamy on high speed, about 5 minutes. Gradually add the sugar and continue to beat until fluffy, about 3 minutes more. Add the eggs and beat until combined.
  3. In a small mixing bowl, combine the cocoa powder, red food coloring and vanilla extract. Add the mixture to the large mixing bowl and beat until well combined. The batter should be evenly red. If it is not red enough, feel free to add a bit more food coloring until you obtain the desired shade.
  4. In a glass, combine the milk and plain yoghurt. Add to the large mixing bowl, alternating with the flour, and beat until thoroughly combined.
  5. In a small bowl, combine the cider vinegar with the baking soda. Add to the large mixing bowl and beat until well combined.
  6. Pour the batter into a piping bag and pipe a tablespoon of the liquid into each muffin mold. Bake in preheated oven for 10 minutes or until a toothpick comes out clean. Let the cupcakes cool in the baking pan for 10 minutes, then move to a wire rack to cool completely.
Steps to make the creamy vanilla icing:
  1. Combine the milk and flour in a small saucepan. Over medium heat, whisk constantly until the mixture bubbles and becomes thick, about 10 to 15 minutes. The mixture should be thick enough to use as a frosting. Turn off the heat and move the pan away from the heat source. Place wax paper over the mixture in the saucepan and let it cool to room temperature, about 30 minutes.
  2. In a large mixing bowl, beat the butter until creamy, about 5 minutes. Add the granulated sugar and the vanilla extract, and beat until fluffy, about 3 minutes more. Add the milk-flour mixture and beat for 7 minutes until it reaches a spreading consistency and becomes very white in color. Cover and refrigerate the bowl for 15 minutes.
  3. Put the frosting into a piping bag and pipe it over each cupcake. Top the frosting with sprinkles.
Notes
SLIGHTLY ADAPTED FROM: Epicurious's Red Velvet Cupcakes with Creamy Vanilla Frosting
CAN BE FROZEN: I made these cupcakes a week in advance and froze them until ready to use. They tasted identical and looked amazing.
Recipe by Savormania at http://www.savormania.com/mini-red-velvet-cupcakes/