For the longest time I wanted to make red velvet cake, and after weighing all the pros and cons decided to give a tried. Pros: love the color and taste of the cake; Cons: pictured red stain all over my kitchen. I even thought in bringing home some surgical gloves from the lab to make this cake, but fortunately everything went well, not major catastrophes…I just got very little red stain on my hands. This recipe was adapted from Simply Recipes.


1 ¼ cups all purpose flour
1 tablespoon cocoa powder
2/3 cup sugar
1 large egg
½ cup buttermilk
¼ cup unsalted butter
1 tablespoons red food coloring
½ teaspoon vanilla extract
½ teaspoon white vinegar
½ teaspoon baking soda
½ teaspoon salt

Cream Cheese Frosting
8 ounces cream cheese
¼ cup unsalted butter
1 cup powdered sugar
½ teaspoon vanilla extract


Preheated the oven at 350F.

In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

Beat the butter and sugar in an electric mixer until light and fluffy. Add the egg beating until a creamy texture. Add ¼ of the flour and mix, then add 1/3 of the buttermilk mix . Continue adding the flour and the buttermilk until all the ingredients are mixed.

Use two teaspoons and carefully scoop the batter into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 12 minutes or until a toothpick comes out clean.

Transfer the baked cupcakes to a wire rack to cool.

Cream the butter and cream cheese together, until light and fluffy.

Add the vanilla extract and mix and the powdered sugar.

Cover the cooled mini cupcakes.

Makes approximately 2 ½ dozen cupcakes.
Enjoy the Mini Red Velvet Cupcakes!

Curiosity Corner Jan 2013
Did you know that during World War II, beets where used to enhance the color of red velvet cakes? Moreover, the boiled beets also retain the moist of the cake.

Thank you for stopping by Simple Recipes and have a great week!