Red Velvet Mini Cakes with butter cream

13 February, 2014

INGREDIENTS
Butter Cream
Soft butter    125g
Icing sugar    250g
Water        2½ tbsp

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
RECIPE:STELLA NGWAKO
PHOTOS: GOTHUSANG LESEGO