RED VELVET MINI CAKES 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:

• Preheat the oven to 350°F (180°C). Brush the Mini Fluted Cake Pan with oil using the Chef’s Silicone Basting Brush.Combine the flour, cocoa powder, baking powder, and baking soda in a medium bowl. Set aside.Combine the butter, sugar, and salt in a large mixing bowl. Beat with an electric mixer on medium speed until it’s smooth and light and in color.Add the egg and beat until fully combined. Add the Greek yogurt, milk, food coloring, vanilla, and vinegar, and beat until smooth, scraping down the sides of the bowl as needed.Add the flour mixture and beat until the ingredients are just combined and there are no lumps.Use a Large Scoop to divide the batter evenly into the wells of the prepared pan. Lightly tap the pan on the counter to even out the batter. Bake for 20–25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean.Let the cakes cool in the pan for 5 minutes before releasing. Carefully invert the pan onto a cooling rack. Let the cakes cool completely before glazing.