Easy Mini Red Velvet Cakes
 
Prep time
Cook time
Total time
 
Corey:
Serves: 10
Ingredients
  • For the Cake:
  • 1 box red velvet cake mix
  • 1¼ cups water
  • ⅓ cup butter, melted
  • 3 eggs
  • For the Frosting:
  • 16 oz cream cheese, softened
  • 2 sticks unsalted butter, softened and cut into ½" cubes
  • 3 cups powdered sugar
  • 2 tsp vanilla
Instructions
  1. Bake cupcakes according to box directions. Mine called for the water butter and eggs listed in the ingredients. Cupcakes are done when a toothpick inserted into a center cupcake comes out clean.
  2. Immediately turn cupcakes onto a clean surface and allow to cool completely before assembling.
  3. While cupcakes are cooling beat cream cheese in a stand mixer until creamy. Slowly add butter cubes, beating until well combined. Add powdered sugar ½ cup at a time, mixing well. Stir in vanilla and scoop into a pastry or gallon zip bag fitted with a Wilton 1M piping tip (if you don't have this tip you can also just cut a small corner off the end of your zip bag instead).
  4. Remove the wrappers from the cupcakes and cut the top off the cupcakes using a serrated knife (save this for cake pops or snacking!) then cut each cupcake in half. Add frosting, a 2nd layer of cake, and repeat until the mini cake has 3 tiers and frosting on top.
  5. Garnish with cake crumbs or red sprinkles.
Recipe by Family Fresh Meals at https://www.familyfreshmeals.com/2016/02/easy-mini-red-velvet-cakes.html