Mini Red Velvet Bundt Cakes with Cream Cheese Glaze
Mini Red Velvet Bundt Cakes
with Cream Cheese Glaze
Ingredients
- 1¼ cups canola oil
- 1 cup buttermilk or soured (soy) milk
- 2 eggs
- 2 Tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2½ cups flour
- 1¾ cups sugar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 Tablespoon unsweetened cocoa powder
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- Preheat oven to 350. Grease a large bundt pan or mini bundt pans with floured baking spray (or regular spray and flour) and set aside.
- In the bowl of an electric mixer, beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla.
- In a separate bowl whisk together the flour, sugar, baking soda and cocoa powder.
- Add the dry ingredients to the mixer, in about four batches (so the batter doesn't form clumps).
- Pour the batter into the prepared pan. If using mini bundts, fill each one about three fourths full.
- Bake at 350 until a toothpick inserted into the center comes out clean. About 45 minutes for a full size bundt, or 18-20 minutes for a mini bundt.
- Remove from oven and set aside to cool completely before glazing.
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