MINI RED VELVET CAKE RECIPES

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.

Steps:

• {*This recipe uses the Reverse Creaming Method.}
• Preheat oven to 350 degrees. Grease and flour two 8 x 2 inch pans.
• In a separate bowl, combine eggs, vanilla, red food coloring, sour cream, veg. oil, and milk. Whisk to blend and set bowl aside.
• Add the dry ingredients to the mixing bowl and blend with the mixer on medium speed for 30 seconds until the dry ingredients are well blended.
• Slowly add the slices of butter a few at a time while the mixer is on medium speed. Mix until the dry ingredients are moistened by the butter. It will look like coarse sand, and all the dry ingredients will be moistened by the butter. If you pinch some of the mixture between your fingers, it will stick together. Scrape the sides and bottom of the bowl.
• Method is important when using the Reverse Creaming Method. With the mixer on low speed SLOWLY add approximately 1/2 of the egg mixture increasing the speed to medium and mixing for 1 1/2 minutes - the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition .
• Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out.