Mini Red Velvet Bundt Cake

Inspired By:
blahnikbaker

Ingredients:

All purpose flour - 1-1/4 cups

Sugar - 1 cup

Unsalted Butter - 1/2 cup

Salt - 1 pinch

Egg - 1

Cocoa Powder - 2 tsp

Red Food Color - 2 tsp

Buttermilk - 1/2 cup

Vanilla Extract - 1 tsp

Baking Soda - 1/4 tsp

Apple Cider Vinegar - 2 tsp

Method:

1.  Preheat oven to 180 degrees C for 10 minutes.

2.  Grease the mini bundt pan with butter or oil and dust with flour lightly.  I used a silicon mini bundt mold.

3.  Sift flour and salt together.  Keep aside.

4.  In a small bowl, mix together cocoa powder and the red food color to form a paste.  (I used 1/2 tsp of gel color and 1 tsp of liquid color.  This was not sufficient to make a paste.  So, added a little bit of buttermilk to make a smooth paste).  Keep aside.

5.  In a mixing bowl, cream together butter and sugar until light and fluffy for about 3 to 5 minutes.  

6.  Add egg and beat on slow speed just until combined.

7.  Add vanilla essence and mix by beating lightly.

8.  Add in sifted flour and buttermilk alternately, starting and ending with flour.  Mix until combined.  Beat at low speed.  Do not over mix.  (I used 1/3 cup of homemade thick curds and processed for just few seconds in the mixer jar which resulted in almost 1/2 cup of buttermilk).

9.  Add the cocoa-color mixture to this batter and mix well.

10.  In a small bowl, mix together baking soda and apple cider vinegar.  It will foam up.  Add this immediately to the cake batter and mix well until combined.

11.  Quickly, pour the batter into the mini bundt cavities and tap slightly.  I got 5 mini bundts with this batter.  Bake for 15 to 20 minutes at 180 degrees C in a preheated oven.  Check with a toothpick inserted in the middle.  If not, bake for some more time.

12.  Allow to cool for 10 minutes and then turn on to wire rack to cool completely.

I topped the bright and colorful red mini bundts with cream cheese white chocolate frosting which was a mix up of cream cheese and white chocolate ganache and decorated with silver sugar balls.  They were really soft and yummy with the slightly tangy taste of the cream cheese topping.  Frost and decorate with cream and sprinkles of your choice.  They are tasty as such too. This cake is a little sweeter and would be loved by sweet-toothed people.  If you are not one, try reducing the sugar.

Notes:

The cake is too soft, so it needs much care to take it out of the silicon mold.  Cool down the cake in the mold completely and then remove it very gently.

These mini cakes stay good when stored in the fridge for 2-3 days.  Place out of fridge and bring down to room temperature before serving.

For eggless option: Dry roast flax seeds slightly and powder.  Soak 1 tbsp of flaxseed powder (flaxseed meal) in 3 tbsp of water for 5 minutes.  Run this in a mixer jar for a few seconds to form a jelly-like mixture.  Use this flax meal mixture as a replacement for 1 egg used in this recipe.  This is a great egg replacer.

If you do not have a bundt pan, a normal cake tin for the entire batter or cupcake molds (divide the cake batter) can be used for baking.