Mini Red Velvet Cakes
all purpose flour
natural unsweetened cocoa powder
full fat buttermilk
red food color
sprinkles of your choice
Preheat your oven to 350 degrees F. Place a piece of parchment paper into a large sheet pan. I used a 20×14″ pan.
In a large bowl, whisk together your flour, sugar, baking soda, and salt. Set aside.
In a small bowl or measuring cup, add your eggs, buttermilk, vanilla, and red food color. Whisk well and set aside.
In a small saucepot, place your butter, water, and cocoa powder in and turn the heat to medium.
Stir your butter mixture occasionally until it starts to boil.
Remove from heat and while whisking constantly, slowly add your egg mixture to the pot.
Pour your wet ingredients into your dry ingredients and whisk well.
Pour your batter into your prepared pan and spread out. You can use a smaller pan, but you will get thicker slices.
Place your pan into your preheated oven for 12-14 minutes. If you lightly touch the middle it should spring back.
Remove from the oven and let cool completely.
Using a cookie cutter of your choice, cut out as many as you can.
Place your buttercream into a piping bag fitted with a 1M tip.
Place one piece of cake onto a plate or board, gently squeeze your piping bag and make little dollops of icing over the top of the cake.
Add another slice of cake, pipe your dollops again.
Add a 3rd slice of cake and pipe your last dollops.
Sprinkle with your sprinkle mix of choice!