Who doesn’t want a mid week pick me up ? These luscious, light, moist, red velvety minis will have you oohing and aahing for the right reasons 😉.
Enticingly dressed in red, with a hint of tanginess and a drizzling of cream cheese interlace to strike a playful chord to break the mid week monotony.
Happy baking ❤️
All purpose flour – 1 cup + 3 tbsp
Baking powder – 1/4 tsp
Unsweetened Cocoa Powder – 2 tbsp
Salted butter – 1/4 cup
Castor Sugar – 3/4 cup
Eggs – 2
Pure Vanilla Extract – 1 tsp
Plain beaten Yoghurt – 1/2 cup
Natural red colour extract (follow dosage instruction on label) or Red food dye – 1 tbsp
Distilled Vinegar – 1/2 tsp
Baking soda – 1/2 tsp
Preheat oven to 175 C.
Cut square pieces of parchment paper to fit and line a muffin tray, use a narrow drinking glass to gently insert the parchment paper in the mould.
Sift the flour, baking powder and cocoa and keep aside.
Cream butter and sugar for 3 mins till fluffy. Add eggs one at a time. Add vanilla extract and scrape sides of the bowl with a spatula.
Mix yoghurt and food colour and keep aside. Alternatively add the flour mix and yoghurt mix in three additions, beginning and ending with the flour mix.
Add baking soda to the vinegar and let it fizz for a minute. Quickly fold in this mix to the cake batter and divide the batter among the 12 muffin baking tray.
Bake for 15 mins or until done. Once it cools, top with the cream cheese drizzle.
Cream Cheese Drizzle
Confectioners Sugar – 1/2 cup
Softened Cream Cheese – 2 tbsp
Milk – 1 to 2 tbsp ( as needed )
Pure Vanilla Extract – 1/2 tsp
Stir in all the ingredients together and spoon it onto the cooled cup cakes. Decorate with chocolate sprinkles or crumbled red velveteen minis.
Add a pinch of love ❤️ :
Substitute the 3 tbsp of flour with cornflour or use cake flour instead of all purpose flour for a lighter red velveteen mini . Use Dutch processed cocoa as the unsweetened cocoa powder.