Mini Red Velvet Petite Cakes
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
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.
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).