Mini Red Velvet cakes

As per my previous post, I’ve been inspired by GBBO this week. My second bake of the weekend was mini Red Velvet cakes – partly inspired by Claudia Winkleman on GBBO and partly due to my wish to use my new mini sandwich tin! 

I used the Bertinet Kitchen Red Velvet cupcake recipe used previously for my Halloween Red Velvet cupcakes, simply spooned into the mini sandwich tin rather than cupcake cases. The recipe suggests that it makes 14 and it did overspill considerably out of my 12 hole tin, so I would use less next time! Before spooning the mix in, I sprayed the tin liberally with Dr Oetker cake release spray and the cakes came out very easily so I would definitely recommend!

Once baked, I allowed the cakes to cool for about 10 minutes before turning them out onto a wire rack. I then allowed them to cool completely before cutting their rather mushroomed tops off and cutting them in half. To improve their appearance, I then turned them over, so that the bottom edge became the top. The cakes were then filled with a mix of crushed raspberries and raspberry jam and vanilla buttercream, topped with a buttercream star and a raspberry and dusted with icing sugar.