Happy Halloween! My friends and I frequent a local bar (a lot). They had their annual Halloween Shenanigans. Which is what led to the creation red velvet cupcakes. How they ended up becoming bite size was because I forgot the regular size muffin trays. Had the paper tins. We also forgot that I had purchased paper tins for the small ones so we got through two batches in the oven before my friend comes running saying she’s remembered where they are! But for the purpose of bringing them somewhere I think the bite size worked out better. Less mess and way easier to eat.
Also replaced the oil in this recipe with applesauce and reduced the sugar to a cup and 3/4 instead of 2 full cups of sugar. This was primarily because I ran out of sugar before it got to 2 cups. (Oops). Among other things that I forgot to do like buy an extra bag of granulated sugar, I also forgot to take a decent picture of these cupcakes. Though I’m sure I’ll be able to replicate them at some point. But for now also go check out the original recipe at: Sally’s Baking Addiction – Red Velvet Cake
Bite Size Red Velvet Cupcakes with Cream Cheese Frosting:
– 3 cups all-purpose flour
– 1 tsp baking soda
– 2 tbsp unsweetened cocoa powder
– 1/2 cup (1 stick) unsalted butter
– 1 1/2 cups granulated sugar
– 1 cup unsweetened apple sauce
– 4 large eggs
– 1 tsp distilled white vinegar
– 1 tsp vanilla extract
– red food coloring
– 1 cup buttermilk
Preheat oven to 350 degrees. Prep mini muffin baking tray (with paper tins or just spray them with cooking oil). Set aside.
In a medium size mixing bowl combine the flour, baking soda, and cocoa powder. Whisk together until well mixed. Set aside.
In a medium size mixing bowl cream the butter and sugar together. Once crumbly add the apple sauce and mix until well combined. Add eggs and mix well. Then add distilled white vinegar and vanilla extract and mix well. Then with the dry ingredients add half and mix until well combined then add half of the buttermilk and red food coloring and mix well. Then repeat with the other half of the dry ingredients and buttermilk and food coloring. Mix until clump free or the red food coloring is mixed in well.
Separate batter in to cupcake tins. Fill about 3/4 or about one tablespoon scoop in each tin. Bake for 13-15 minutes or until bouncy on top when touched.
Take out, set aside to let cool.
Cream Cheese Frosting Ingredients:
– 8oz cream cheese
– 4 tbsp butter (room temperature)
– 1 tsp vanilla extract
– 1/2 tsp heavy cream
– 4 cups powdered sugar
Cream Cheese Frosting Instructions:
Cream the cream cheese and butter together until smooth. Add one cup of powdered sugar and mix well. Then add vanilla extract and heavy cream and mix well. Then add the rest of the powdered sugar and mix well. Making sure all clumps are eliminated.
Once the cupcakes are cooled you can either use a knife or other instrument to add frosting to top of the cupcakes. Or you can use a piping bag or a sandwich bag, which is what I used to pipe out the frosting to decorate the cupcakes. It was just enough to cover all of the mini cupcakes.