Mini Red Velvet Bundt Cakes with Cream Cheese Glaze

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 1 tbsp Cocoa powder, unsweetened
  • 2 1/2 cups Flour
  • 2 tbsp Food coloring, red
  • 3/4 tsp Salt
  • 1 3/4 cups Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 1/4 cups Canola oil
  • 1 tsp White vinegar

• Other

  • 1 cup Buttermilk or soured (soy milk

Found on overtimecook.com

Description

Ingredients

• 1¼ 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
• 2½ cups flour
• 1¾ cups sugar
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 Tablespoon unsweetened cocoa powder
• 2 ounces cream cheese (tofutti works fine)
• 1¼ cups confectioners sugar
• ½ teaspoon vanilla extract
• 1 Tablespoon milk

Directions

• 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 doesnt 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 completely before glazing.
• Combine all ingredients in a small bowl, stirring until smooth.
• Drizzle glaze over cooled bundt cakes.