Mini Red Velvet Cakes with Creamy Delight

These mini red velvet cakes with cream are a delightful treat that combines vibrant color with a smooth, creamy topping. Perfect for any occasion, they’re easy to make and sure to impress with their light texture and irresistible flavor.

Ingredients:

1 egg
75g sugar
50ml vegetable oil
100ml milk
100g strawberry yogurt
165g all-purpose flour
8g baking powder
Red food coloring
1 tablespoon unsweetened cocoa powder

For the Cream:

200ml whipped cream (sweetened)
3 cream cheese triangles

Preparation method:

Preheat your oven to 180°C (350°F). Lightly grease mini tart pans and set them aside. In a bowl, whisk the egg with the sugar until the mixture becomes light and fluffy. Add the vegetable oil, milk and strawberry yogurt and continue whisking to combine the wet ingredients.

Sift together the flour, baking powder, cocoa powder, and red food coloring. Gradually add the dry ingredients to the wet mixture, gently stirring with a spatula or whisk until the batter is smooth and uniform. If needed, adjust the color by adding more food coloring.

Pour the batter into the greased mini tart pans, filling each about three-quarters full. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the mini cakes to cool in the pans for a few minutes, then remove them and let them cool completely on a wire rack.

In a bowl, whip the sweetened cream until stiff peaks form. Gradually add the cream cheese triangles, continuing to whisk until smooth and well combined.

Once the mini cakes are completely cool, generously decorate them with the cream using a piping bag or a spatula, depending on your preference. You can add a dusting of cocoa powder or any other decorations of your choice for an extra touch.

Your mini red velvet cakes with cream are ready to be enjoyed!

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