Ever since having one of Claim Jumper’s red velvet cupcakes when given one from my site supervisor at work last year, I have wanted to make the attempt at trying a red velvet recipe. I discovered Joy of Baking recently and decided to give her Red Velvet Cake a whirl. I decided to make mini cupcakes of them instead because I’m bringing them to small group and it’s a known fact that people are more likely to eat sweets when they’re miniature. I recruited my best friend to help me with these delightful treats.
2 1/2 cups cake flour
1/2 teaspoon salt
2 tablespoons cocoa powder
1/2 cup applesauce
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk (can make by using 1 T vinegar and filling it up to 1 c of milk and let it sit 5 minutes)
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream cheese frosting
Preheat oven to 350 degrees F and place rack in center of oven.
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the applesauce, sugar, and eggs one at a time and beat until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Fill miniature muffin pans sprayed with non-stick spray with the batter. Bake in the preheated oven for approximately 15-18 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Remove from pan and let cool completely. Add frosting and sprinkles for a delectable mini treat!