Mini Red Velvet Bundt Cakes

1 1/4 cups canola oil
1 cup buttermilk or soured (soy) milk
2 eggs
2 Tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 1/2 cups flour
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 Tablespoon unsweetened cocoa powder

Preheat oven to 350. Grease a large bundt pan or mini bundt pans with floured baking spray (or regular spray and flour) and set aside.
In the bowl of an electric mixer, beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla.
In a separate bowl whisk together the flour, sugar, baking soda and cocoa powder.
Add the dry ingredients to the mixer, in about four batches (so the batter doesn’t form clumps).
Pour the batter into the prepared pan. If using mini bundts, fill each one about three fourths full.
Bake at 350 until a toothpick inserted into the center comes out clean. About 45 minutes for a full size bundt, or 18-20 minutes for a mini bundt.
Remove from oven and set aside to cool.



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