StyleNest presents this incredibly delicious recipe for mini red velvet cakes with white chocolate frosting. There is no denying that these cakes are a guilty pleasure, and its blooming popularity is testament to it. Spoil your family and friends this weekend with this indulgent American treat … it is the weekend after all.
Serves 6
Cooking time: 40 minutes
What You’ll Need:
- butter, for greasing
- 225g (7½oz) golden caster sugar
- 2 eggs
- 275 ml (9fl oz) vegetable oil
- 125ml (4fl oz) buttermilk
- 1 tbsp red food colouring
- 1 tsp vanilla extract
- 175g (6oz) plain flour
- 15g (½oz) cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp white wine vinegar
- icing sugar, for dusting
For the frosting
- 75g (3oz) white chocolate,
- roughly chopped
- 175g (6oz) unsalted butter, softened
- 375g (12oz) icing sugar
- 2 tbsp milk
What To Do:
- Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease 7 x 6cm (2½in) diameter cooking rings 4cm (1½in) deep, line with baking paper,and place on a baking sheet lined with baking paper.
- In a large bowl, whisk the eggs and sugar together using an electric hand whisk until pale.
- On slow speed, add the oil a little at a time until it has all been incorporated. Beat in the buttermilk, food colouring and vanilla.
- Sift the flour, cocoa powder, baking powder and salt together, then fold in, followed by the vinegar.
- Divide the mixture between the cake rings, filling them three-quartersfull. Bake in the oven for 35 minutes, or until a skewer inserted into the centres comes out clean.
- Leave to cool in the rings for 5 minutes, then remove the cakes from the rings to a cooling rack to cool completely.
- To make the frosting, melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Leave to cool.
- Beat the butter and half the icing sugar together until smooth, then add the remaining icing sugar a little at a time, beating until the mixture is smooth. Add the milk and cooled chocolate and beat for a further 2 minutes.
- To assemble, slice a mini cake horizontally into 3 layers. Thinly spread a layer of frosting on to the base layer, then sandwich the middle layer on top. Spread a little more frosting on the middle layer, then add the top layer. Repeat with 5 of the mini cakes so that you have 6 cakes in total leaving one spare.
- Spoon the remaining frosting into a piping bag fitted with a plain piping nozzle, then pipe around the edges of the cakes until completely covered. Crumble the remaining mini cake and sprinkle the crumbs over the tops of the piped cakes.
- Serve dusted with icing sugar.
Recipe from Chocolat by Eric Lanlard published by Mitchell Beazley photos by Kate Whitaker.