red velvet babycakes

There’s this magic trick with baked goods. Start with any real life sized goodie: cakes, cupcakes, pies, croissants, etc etc. Take those and shrink them down to mini size….awwww. So irresistable. Oh and take it up a notch by naming them “Cutie Pies” or “Babycakes” or “Honey Buns.” Way more cuteness than I can handle.

Like baby foxes playing together.

Or a baby wolf playing with a bear cub.

Or Zoo Borns.


Red Velvet Babycakes
(adapted from Gimme Some Oven)

1 1/4 cup + 1 Tablespoon all-purpose flour (150 grams)
1/2 teaspoon salt
2 Tablespoons cocoa powder (11 grams)
food coloring as needed (I used two 0.25 ounce liquid bottles)
3 Tablespoons unsalted butter, room temperature
3/4 cup granulated sugar (152 grams)
1 egg
1 teaspoon vanilla extract
1/2 cup buttermilk
1 teaspoon white vinegar
1/2 teaspoon baking soda

Italicized ingredients/measurements are those differing from the original recipe.

1. Mix flour and salt together in a small bowl.

2. Mix food coloring and cocoa powder together in a small bowl with a spoon to make the cocoa paste.

3. Cream butter and sugar in mixing bowl. Add eggs, vanilla, and cocoa paste.

4. Add 1/3 flour, beat, 1/2 milk, beat, 1/3 flour, beat, 1/2 milk, 1/3 flour. I

5. In a cup, mix baking soda and vinegar together (it should fizz), then mix into cake batter. Fold one tablespoon flour in to batter.

6. Fill butter & floured cake pans (mine were four inch springform pans) 1/2-3/4 full. Bake 26-28 minutes at 250 degrees F.

7. Frost with 1/2 recipe vanilla cream cheese frosting.

  1. G-LO said:

    Red velvet cake appears to be all the rage these days. Will have to pass this recipe along to the Wife. She do like to bake. Beautiful job on the decorating. I can taste it through the screen!

    • thebakeandbrew said:

      Thank you! I was quite proud to finally get the rosebud frosting down 🙂 And yes, I’m all about the red velvet. I found a really unique recipe using wine that I’m eager to try out, too.

    • thebakeandbrew said:

      HOLY MOLY!

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