Red Velvet Cakelets

These delicious, cute little Red Velvet Cakelets are super moist and fluffy, making them a perfect small treat for occasions such as Mother's Day or Valentine's Day.

About These Red Velvet Cakelets

• This recipe is my Red Velvet Cupcakes, but instead of baking them in a cupcake pan, they are baked in the Nordic Rosebud Pan. This pan has beautiful details, making these cakelets super cute and beautiful. These Red Velvet Cakelets can be individually wrapped and used as a small gift. You can use these boxes.
• Please note: If you do not have the Rosebud pan, do not worry. This recipe makes 24 beautiful Red velvet Cupcakes or 2X8-inch cakes.
• The gel food colouring gives the Red Velvet Cakelets a beautiful, vibrant red colour. You can adjust the depth or lightness of the colour by adding more red. I like slightly less bright red velvet cakes and cupcakes, but that is just me!
• Add some cocoa powder to intensify the colour and add flavour when making a red velvet recipe.
• This recipe is enough for twelve cupcakes, but doubling it will make 3X 8-inch cake layers. Perfect for a large party!
• In this recipe, we need an egg and an egg yolk. The egg yolk makes the crumb moist and more bonding.
• This recipe uses buttermilk, which contains acid that contributes to the fluffy texture and adds a tangy taste to these Red Velvet Cupcakes.
• The other ingredients are basic; we use them in other cake recipes.
• These little cakes are dusted with powdered sugar; however, you can add some cream cheese frosting to have their traditional taste.

How To Make These Cakes

• Sift all dry ingredients, which include flour, baking soda, cocoa powder, and salt. Set them aside.
• Whisk the sugar and oil on high speed for one minute.
• Add the egg and egg yolk one at a time. Mix well after each one.
• Add in the vanilla extract and the gel food colouring.
• Next, add the vinegar and mix well.
• Start adding the dry ingredients alternating with buttermilk in three passes. Start and finish with dry ingredients. Scrape the side of the bowl with a spatula.
• Preheat the oven to 350F.

What Is Cake Goop?

Cake Goop is a thick and gooey mixture of equal amounts of three simple ingredients: shortening, Oil, and Flour. I prepare this mixture and keep it in the fridge when I need to brush my Bundt pan. Brush a generous amount of Cake Goop to the desired cake pan and pour the batter over. Give this magical mixture a try 🙂

• Brush the cake cavities with Cake Goop thoroughly. This will prevent the cakes from sticking to the mould.
• Fill the pan's cavities to ⅔ of their capacity and bake them. Let them cool down in the pan for 10 minutes, then transfer them to the cooling rack.
• Dust them with powdered sugar, or use a small amount of Cream Cheese Frosting on their top.

📖 Recipe