Mini Red Velvet Cake

Ingredients

½ cup unsalted butter, room temperature

1 cup sugar

2 eggs

2 tablespoons cocoa powder

1 tbsp red food-colour

1 tsp vanilla

1 cup milk with 2 tablespoons apple cider vinegar

2 cups flour

1 tsp salt

1 tsp bicarbonate of soda

3 tsp vinegar

Equipment

Measuring cups and spoons

Standing or handheld electric mixer

1 large bowl

1 small bowl

2 medium bowls

Spatula

4 inch cake pans, buttered and floured

How To

Preheat the oven to 350 degrees Fahrenheit/170°C. Butter and sprinkle with cocoa powder four, 4-inch cake pans.

Mix butter and sugar with an electric mixer on medium speed until light and fluffy.

Turn the mixer up to high speed, slowly add the eggs and beat until well incorporated.

In a separate small bowl, mix the cocoa powder, food-colour, and vanilla to make a thick, dark paste. Add to the butter mixture and mix until combined.

Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well combined, then add half the flour, and beat until well incorporated. Repeat this process until you add all the buttermilk and flour. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat for about 30 seconds until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for 1-2 more minutes.

Pour into the pans and bake for about 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let them cool in the pans for five minutes. Remove to cool on a wire rack.

Frost with cream cheese frosting.