MINI RED VELVET RECIPES
MINI RED VELVET CAKES RECIPE | SOUTHERN LIVING
Classic red velvet cake takes on a new twist as a mini dessert in our Mini Red Velvet Cakes recipe with a scattering of fresh raspberries. We love pairing red velvet cake with tangy, not-overly-sweet cream cheese icing, but this recipe takes it up a level with mascarpone cheese instead of cream cheese. Mascarpone cheese is key to achieving the slightly savory frosting flavor, cutting the sweetness of the cakes. If you’re used to complementing red velvet cake with cream cheese icing, just wait until you try this version of the classic recipe. These cakes are designed to be minis, which makes them the ideal treat for tea parties or ladies’ luncheons. Slice the cakes horizontally and pipe the frosting sandwich-style for a cupcake that’s easy to eat and unique in presentation. These personal desserts are oh-so-cute and, best of all, you don’t have to share. Garnish with fresh fruit and mint leaves for a pop of seasonal brightness.
Provided by Southern Living
Categories Cupcakes
Total Time 2 hours 0 minutes
Yield 6 mini cakes
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Stir together first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together buttermilk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Pour batter into a lightly greased (with shortening) and floured 13- x 9-inch pan.
- Bake at 350°F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
- Make the Mascarpone Frosting: Beat 1 (3-oz.) package softened cream cheese and 1/4 cup softened butter at medium speed with an electric mixer until creamy; gradually add 5 1/3 cups powdered sugar, beating at low speed until blended after each addition. Add 1 (8-oz.) package mascarpone cheese and 2 tsp. vanilla extract, beating until blended.
- Cut cake into 6 rounds using a 3 1/2-inch round cutter. Reserve remaining cake trimmings for another use. Split each mini cake in half horizontally. Spread about 1/3 cup Mascarpone Frosting between layers; spread remaining frosting on tops of cakes. Store cakes in refrigerator until ready to serve.
MINI RED VELVET CHEESECAKES RECIPE - BETTYCROCKER.COM
Looking for refrigerated dessert? Then check out these mini red velvet cheesecakes that are garnished with chocolate curls.
Provided by Betty Crocker Kitchens
Total Time 3 hours 0 minutes
Prep Time 20 minutes
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place foil baking cup in each of 16 regular-size muffin cups. In small bowl, mix cookie crumbs and melted butter. Divide crumb mixture among cups. With back of spoon, firmly press cookie crumbs in bottom of each foil cup.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup granulated sugar and the cocoa until fluffy. Beat in vanilla and food color. Beat in eggs, one at a time, until well blended. Divide batter evenly among baking cups (cups will be almost full).
- Bake 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in baking cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
- In chilled small bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon whipped cream on chilled cheesecakes. Just before serving, garnish with chocolate curls. Cover and refrigerate any remaining cheesecakes.
Nutrition Facts : Calories 290 , CarbohydrateContent 23 g, CholesterolContent 95 mg, FatContent 3 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 210 mg, SugarContent 18 g, TransFatContent 1/2 g
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Total Time 30 minutes
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