Mini Red Velvet Cupcakes

I had not one, not two,  but three of my closest friends birthdays this weekend, so obviously, I wanted to bake something.

Ellie and I decided to make Magnolia’s Red Velvet Cupcakes — you just really can’t go wrong with the Magnolia recipes.

We used one recipe and with that one recipe we were able to make 48 mini cupcakes and 12 regular cupcakes — pretty wild eh!?

From previous experience, I believe one of the most important steps is mixing the cocoa powder and red food colouring to a smooth paste. We were a little low on food colouring — we used 5 tablespoons instead of 6, but the colour still was great!

It’s always easy to use a KitchenAid to do all the dirty work, i.e. mixing.

Just make sure to scrape down the sides of the bowl.

Isn’t the colour beautiful?

Use a spring-action scoop for filling the trays. It makes less of a mess and it’s easier to make sure all the cupcakes are the same size.

Bake for 15-20 minutes and here they are!

Not bad, not bad. We gave one lucky cupcake two liners, can you spot which one that is?

Next up, piping. We used a large star tip and large round tip for piping. The piping took just a few minutes.

Which do you prefer – star tip piping at the back or round tip piping at the front?

By the way, we obviously used cream cheese frosting for the cupcakes — you just can’t use anything else.

Here’s a closer image of these pretty little things.

Oh no, what happened to this one?

You always have to taste everything you bake or cook — that’s a RULE!

And we made 60 cupcakes so a few missing is no big deal…

You can find the recipe here.

Yours edibly,

Elana