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IN GOOD TASTE – Valentine’s Day: It’s all about chocolate

IN GOOD TASTE – Valentine’s Day: It’s all about chocolate
PUBLISHED: | UPDATED:

Mini Red Velvet Petite Cakes

INGREDIENTS

2 1/2 cups all-purpose flour

1/3 cup carob or cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon salt

1 1/2 cups canola oil

2 large eggs, room temperature

1 1/2 cups granulated sugar

1 cup buttermilk

1 tablespoon red food coloring

1 1/2 teaspoon pure vanilla extract

1 teaspoon cider vinegar

PREPARATION

Position racks in the center top third of the oven and preheat to 350ºF. Grease two 12-heart muffin tins.

Sift together flour, cocoa, baking powder, baking soda and salt.

In another bowl, beat oil and eggs until thickened, about 3 minutes. Gradually beat in the sugar, then buttermilk, food coloring, vanilla and vinegar.

Add 1/3 of the flour and mix, scrape down the sides. Add another 1/3, repeat scraping, add final 1/3; mix till smooth.

Divide batter evenly among muffin cups, filling each slightly over half-full. Bake until a toothpick inserted in the center comes out clean, about 15-17 minutes.

Let cakes cool in pans for 5 minutes then remove and transfer to a wire rack, set over wax paper. Drizzle with glaze.

CHOCOLATE GLAZE

2/3 cup Ghiradelli semi-sweet chips

4 tablespoons milk

1/2 tablespoon light corn syrup

Combine in saucepan over low heat, whisk constantly until chips are melted. (If glaze is too thick, add a drop of milk).