Cake recipes: how to make red velvet mini cakes

These Red Velvet Mini Cakes are real showstoppers for any birthday or dinner party treat! With beautifully light sponge and creamy cheese frosting they are a winner every time!

• 300g Organic Self Raising Flour

• 5 Organic eggs

• 300g Organic Caster Sugar

• 300g Butter

• 1tsp Baking Powder

• 20g Organic Cocoa Powder

• 4 Tbsp Organic Milk

• Cream Cheese Frosting: 200g Butter, 100g Organic Cream Cheese, 750g Icing Sugar

Preheat the oven to fan 140C/conventional 160C/ gas 3

Grease a 12-hole mini cake tin

Cream together the butter and sugar until pale and creamy, add the eggs one by one, slowly mixing.

Sift in the self raising flour, baking powder, cocoa powder and then fold into the mixture. Then add the milk for moisture.

Pour into the cupcake tins, and bake in the oven at 160c fan for 10-15 minutes until the sponge is light and springy to the touch.

Once cooked take out of the tins and leave to cool on a wire rack.

For the cream cheese frosting cream together the butter and icing sugar and then add in the cream cheese. Mix thoroughly.

Once the cakes are cooled cut the top of the cake off to get a straight finish then carefully cut the cakes into three identical pieces. Then pipe the cream cheese frosting onto each layer - Delicious!

Laura Timson is the founder of online artisan bakery Laura's London. Follow her on Instagram @lauras_london