Red Velvet Mini-Bundt — Stacie Lamoore

Red Velvet is a great way to make any dinner party or dessert a little fancier. These bundts are a vibrant red and have a delicious flavor. They would make a fantastic Valentines dessert. I chose to top half of them with vanilla cream cheese frosting and the other half with chocolate ganache and white chocolate chips.

Red Velvet Mini-Bundt½ Cup + 2 Tablespoons Oil½ Cup Buttermilk1 Eggs1 Tablespoons Red Food Coloring½ Teaspoon White Vinegar½ Teaspoon Vanilla1 ¼ Cup Flour¾ Cup + 2 Tablespoons Sugar½ Teaspoon Baking Soda¼ Heaping Teaspoon salt½ Tablespoon Dutch Process Cocoa Powder

Preheat the oven to 350 and spray a mini-bundt pan

Mix the eggs, sugar, vanilla, vinegar, buttermilk, red food coloring, milk and oil in a large bowl.

When well combined add the baking soda, salt and cocoa powder. Mix well.

Add the flour and mix well.

Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.

Let cool for 2 minutes then turn onto a cooling rack.(If you don’t turn them out right after you bake they will likely stick to the pan.)Let cool completely then glaze, or ice.

Source:Adapted from: Kiss my Bundt by Chrysta Wilson