Red Velvet Valentine Hearts Mini Cupcakes Food

RED VELVET MINI CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
• Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
• On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
• Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
• Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.

MINI RED VELVET CUPCAKES

Steps:

• Preheat oven to 350F/176C degrees. Grease and flour a mini muffin/cupcake pan and set aside.
• In a large bowl using a stand-up mixer or hand mixer, beat together the butter and sugar on high speed until fluffy and creamy, about 3-5 minutes. Add the eggs, one at a time, and beat until mixture is pale yellow in color. Add vanilla extract, red food coloring, and cocoa to mixture and mix until well incorporated. Set aside.
• In a separate small bowl, whisk together the milk, yogurt, and cider vinegar. Set aside.
• Add the milk/yogurt mixture and the flour mixture to the butter mixture, alternating between the two and mixing well after each addition.
• In a separate medium bowl, sift together flour and baking soda.
• Fill mini muffin cups 3/4 from the top and bake for 10-12 minutes. Let cool for a few minutes in the pan, then remove and let cool completely on wire rack.

MINI RED VELVET CUPCAKES

Steps:

• Preheat the oven to 350° F. Line a standard cupcake pan with cupcake liners.
• Sift together the flour and salt in a bowl and set aside.
• Place the butter in the bowl of a stand mixer (or use a hand-held electric mixer). Beat on medium speed until fluffy. Add the sugar and beat on medium speed until well incorporated.
• Add the eggs and beat on low. Add the red food coloring, vanilla extract, and cocoa powder to the bowl. Mix on low until blended.
• Add half of the flour mixture to the bowl and slowly pour in half the milk, beating until well incorporated. Scrape the sides of the bowl, then add the rest of the flour and milk. Beat just until fully combined.
• In a small bowl, mix together the apple cider vinegar and baking soda until dissolved. Add to the batter and mix in on low speed, until fully incorporated.
• Fill each well of the cupcake pan with the batter to two-thirds full. Bake for 12 to 15 minutes (start checking at 10 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack and cool completely.
• Mix together the frosting ingredients and whip until smooth and stiff. Transfer frosting to a piping bag with a star tip and pipe onto the cupcakes.

RED VELVET CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
• In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
• Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
• Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.

SOUTHERN RED VELVET CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line mini cupcake or muffin pans with 48 mini cupcake liners or line regular-size cupcake or muffin pans with 24 regular cupcake liners.
• In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. In another mixing bowl, stir together the eggs and oil. In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red cupcake color, so add more cocoa powder, if the red is not deep enough. Then add the batter to the mini cupcake liners until they are 3/4-full and bake for 13 to 14 minutes, or until done. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Let the cupcakes cool completely.
• Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes.

RED VELVET VALENTINE HEARTS (MINI-CUPCAKES)

Steps:

• Preheat oven to 350 degrees.
• Prepare mini cupcake tins or heart-shaped tins with paper liners or spritz with non-stick cooking spray.
• In a large bowl whisk together all dry ingredients (excluding sugar!).
• In another large bowl mix together buttermilk or soured milk with vinegar and 1 teaspoons of vanilla extract.
• With an electric mixer cream butter and sugar until light and fluffy.
• Add egg yolks, one at a time until well incorporated.
• Slowly add half of dry mixture, followed by half of buttermilk mixture to creamed sugar mixture.
• Beat until just combined.
• Repeat until all of flour and buttermilk mixtures have been incorporated.
• Add 1/2 oz. of red food coloring, or more to your liking and mix well with mixer.
• Do not overbeat.
• In a small bowl, whisk or beat egg whites until stiff peaks form.
• Fold into cake batter.
• Fill each muffin tin 2/3 full with batter.
• Bake for 8-10 minutes until a toothpick inserted in the center comes out clean. WATCH CAREFULLY! You do not want these little cuties to burn!
• For Icing:.
• Combine powdered sugar, softened cream cheese, and 1 teaspoons vanilla extract and mix until creamy. Spread on cooled cupcakes and enjoy!