Name: Redvelvet mini hearts recipe by praveena naineni at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5
Ingredients: For the cake; 50 gms Butter; 150gms sugar; 1 egg; 2 tbsp cocoa powder; 2 tbsp red food colouring; 1 tsp vanilla extract; 1/2 cup butter milk; 160 gms maida (apf); 1/4 tsp Salt; 1/2 tsp baking soda; 1 tsp distilled white vinegat; For Frosting; 50 gms Butter; 70 gms icing sugar; 125 gms cream cheese; 1 tsp milk powder

ABOUT Redvelvet mini hearts RECIPE

Redvelvet and cream cheese go hand in hand and there combination is just yumm.the acidic vinegar and buttermilk mixed with cocoa gave that red colour but nowadays redcolour is used.

Ingredients Serving: 5

For the cake
50 gms Butter
150gms sugar
1 egg
2 tbsp cocoa powder
2 tbsp red food colouring
1 tsp vanilla extract
1/2 cup butter milk
160 gms maida (apf)
1/4 tsp Salt
1/2 tsp baking soda
1 tsp distilled white vinegat
For Frosting
50 gms Butter
70 gms icing sugar
125 gms cream cheese
1 tsp milk powder

Instructions

For the cake. Sift dry ingredients properly except baking soda
Preheat oven to 160 c
Take butter room temperature add sugar and whip it until butter is light and fluffy
Add egg to the butter mix well add vanilla essence
Add dry ingredients and buttermilk by altering them.
Once well combined add food colouring and mix
Now the fun part mix baking soda and vinegar and add to the cake batter once mixed it should be bake immediately.
Pour into a greased sheet pan and bake for 20-25 min do a test using tootch pick if it comes out clean its done.
For cream cheese frosting
Mix butter and cream cheese throughly (room temperature )
Add icing sugar (sifted at least 3 times)
Add milk powder
If u wish u can add lemon juice 1/2 tsp . Mix well
Assembling
Take the completely cooled cake using a heart cookie cutter cut into heart shape spread cream cheese and decorate.

Similar Recipes