Red Velvet Mini Cakes

13 February, 2014

Ingredients
150g      Butter (softened)    
300g      Caster sugar        
2             Eggs (medium)        
1 tsp.       Vanilla essence        
300g       Plain flour        
2 tbsp.     Cocoa powder        
1 tsp.        Baking Powder        
240ml      Milk or butte milk    
2/3 tbsp.   Red food colour    
1½ tsp.      White wine vinegar    
1½ tsp.      Bicarbonate of soda    

Method
Using an electric mixer, cream butter caster sugar together until soft and fluffy;
Beat in the eggs, one at a time and add vanilla;
Sift the flour, cocoa powder and baking powder into a separate bowl, mix well and put aside;
Pour milk/buttermilk and red food colouring into a third bowl, make sure the milk is very red;
Pour a third of the dry ingredients into the creamed butter and caster sugar, stir until well mixed. Then pour in a third of the milk and mix well. Continue to alternate the mixtures until all ingredients well mixed. Use a wooden spoon at the stage and do not overbeat;
Mix the vinegar and bicarbonate of soda and fold into the cake batter while it fizzes;
Divide the mixture between two lined baking tins and bake in a pre-heated oven (180˚C) for 20 to 25 minutes;
Leave to cool completely in a wire rack;
Use a heart biscuit cutter to cut into small hearts and decorate.

COURTESY OF kalowa investments
RECIPES:STELLA NGWAKO
PHOTOS: GOTHUSANG LESEGO