Red Velvet mini Bundts

Instructions

Cake

1. Preheat the oven to 350 F degrees.
2. Prepare a 6 mini-Bundt pan with baking spray.
3. In a medium bowl, sift the flour and salt together, set aside.
4. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
5. Add the egg and mix well. Scrape the sides.
6. To the mixture, alternate adding the flour mixture and the buttermilk, beginning and ending with flour mixture.
7. Mix in the vanilla extract. Scrape the sides to ensure all ingredients are incorporated.
8. In a small bowl, mix the red food coloring and cocoa powder until a paste forms. Add this to the batter and mix well.
9. In another small bowl, mix the baking soda and apple cider vinegar. It will foam. Add to the batter immediately and mix until incorporated.
10. Divide the batter evenly into the prepared pan.
11. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when touched. If it doesn’t, bake an additional 1-2 minutes.
12. Let cool for 5-10 minutes in the pan, then turn out on wire racks and cool completely.

Frosting

1. In the bowl of a stand mixer, fitted with the paddle attachment, beat the cream cheese and vanilla until smooth.
2. Add the sugar and milk. Mix on low speed for one minute and then increase to medium-high speed to beat until well combined.
3. If the frosting is too thick, add a little milk to loosen it to a drizzle consistency.
4. Drizzle or pipe the frosting over the cakes.
5. Decorate with sprinkles or your favorite nuts.