UK
USServes: 8
Prep Time: 15 mins
Cook time: 35 mins
Festive Mini Red Velvet Cakes
Give classic red velvet cakes a festive twist with our new Mini Chocolate Shortbread Parcels.
Topped with vanilla frosting and a chocolatey shortbread finish, these Mini Red Velvet Cakes are a delicious way to get into the festive spirit.
Give them a try and tag us in your creations on Instagram, Facebook or TikTok.
Ingredients
125g unsalted butter, softened
300g caster sugar
2 large eggs, at room temperature
250ml buttermilk
30g cocoa powder
2 tbsp red food colouring
300g plain flour
1 tsp bicarbonate of soda
100g Walker’s Shortbread Fingers, blitzed
400g store bought vanilla buttercream icing
Walker’s Shortbread Chocolate Parcels
Icing sugar for dusting
Festive decorations for decorating
Method
In a mixing bowl whisk together the eggs and sugar until light and fluffy then add in the eggs and whisk vigorously for a little longer until all combined.
Next add in the buttermilk and food colouring and whisk together until all combined.
Next add in the flour, cocoa powder and bicarbonate of soda then fold together until you have a consistent batter then empty into a greased, rectangular baking tin and bake in a preheated oven at 170°C for 35 minutes or until an inserted skewer comes out clean.
After baking, leave to cool entirely on a rack, then using a circular cutter (of any size you would prefer) cut out the circular cakes from the sponge.
Add the buttermilk icing to a piping bag and pipe the icing onto the cakes then decorate with some festive sprinkles and finish with a Walker’s Shortbread Chocolate Parcel.
