Mini-Green Velvet Bundtlets are a perfect way to celebrate St. Patrick’s Day. These delicious mini cakes are a green twist on the classic Red Velvet cake. They have a vibrant green color and a rich flavor that will delight your taste buds. If you love Red Velvet cake but want to try something new, Mini-Green Velvet Bundtlets are for you. They are the ideal way to make your St. Patrick’s Day party unforgettable.
The mini-green velvet bundtlets borrow from the classic flavor of red velvet cake. Their subtle chocolate taste and vibrant green color remind one of the Emerald Isle’s lush greenery.
The mini green velvet cakes are made using simple ingredients such as unsweetened cocoa powder, cake flour, butter, sugar, eggs, and green food coloring. A simple swirl of cream cheese frosting adds a tangy and creamy flavor to the little cakes.
If you’re looking for a fun and delicious way to celebrate St. Patrick’s Day, then these mini green velvet bundtlets are a perfect choice. They are easy to make and are sure to impress all of your little leprechauns.
Here’s What You’ll Need for These Tasty Cakes
- The Pan: For the pan, I used the Nordic Ware Brownie Bundt Pan. The pan in the picture above was actually purchased at Williams Sonoma but is identical to the pan from Amazon except for the color.
- Mini Bundt Cake Holders: To make the mini bundtlets look more festive, I placed them in flared white cupcake liners.
- For the Frosting: To pipe the frosting, I used a #4B open star tip in a disposable piping bag.
- Wet Ingredients: I used unsalted butter for the fats in this recipe, along with granulated sugar (not sure if this is a wet or dry ingredient!), buttermilk, eggs, and white vinegar.
- Dry Ingredients: For the dry ingredients, I used cake flour, kosher salt, and baking soda.
- Flavorings: To add flavor to the mini Bundt cakes, I included unsweetened cocoa, which is typical of green velvet cakes, along with vanilla extract.
- Emerald Green Color: To achieve the vibrant emerald green color, I used two one-ounce bottles of liquid green food color.
Steps in Making the Tasty Little Cakes
- First, I beat together butter and granulated sugar in a large bowl on high until they reached a creamy consistency. This took about 2 minutes.
- Once the butter and sugar were creamy, I scraped the sides of the bowl. Then, I added the eggs, one at a time, and beat the mixture until it was light and fluffy.
- I scraped the sides of the bowl again and added both bottles of green food color, unsweetened cocoa, vinegar, vanilla extract, salt, and baking soda. I beat everything together until the ingredients were well incorporated.
- Next, I alternated the addition of the cake flour and buttermilk, starting and stopping with the cake flour.
Specifically, I added about a third of the cake flour and half of the buttermilk. I beat everything together until these ingredients were incorporated. Next, I added half of the remaining cake flour and all of the remaining buttermilk and beat everything together. Finally, I beat in the rest of the cake flour.
I ended up with a beautiful emerald green batter.
- I used a 1 ¾-inch ice cream scoop to add the batter to the well-greased mini Bundt pan. Then, I baked the mini Bundt cakes in a preheated 350°F oven for around 18 minutes.
- After 18 minutes, I removed the mini bundtlets from the oven. I allowed the little cakes to cool in the pan for about 5 minutes before removing them to a wire rack to cool completely.
I repeated this with the remaining green velvet batter.
Here’s How I Finished the Mini-Green Velvet Bundtlets
- While the mini-green velvet bundtlets were cooling, I gathered the ingredients for the cream cheese frosting.
- I started by beating together the cream cheese, heavy cream, and salt. Then, I beat in the confectioners’ sugar, one cup at a time, until the proper consistency was reached.
- I transferred the cream cheese frosting to a piping bag fitted with a #4B star tip. Then, I piped the frosting onto each of the little bundt cakes that I had placed in flared white baking cups.
I ended up with 36 delicious mini-green velvet bundtlets that were moist, chocolatey, and festive.
They are perfect for sharing with family and friends on St. Patrick’s Day or any time you want a special treat. Yum!
Recipe Frequently Asked Questions
These festive little cakes can be made ahead of time and stored in an airtight container at room temperature or in the refrigerator for up to three days. They can also be frozen, unfrosted, for up to three months.
The mini bundtlet batter contains baking soda and unsweetened cocoa, both of which are alkaline. When an acid is added to the batter, carbon dioxide forms which helps the cupcakes rise. Vinegar serves as the acid to react with baking soda and cocoa.
You can use a regular muffin pan. With this batter, you should be able to make 24 regular-sized cupcakes.
Recipe Tips and Tricks
- The mini-bundt pan pictured above was purchased from Williams Sonoma. I also have the same mini-Bundt pan that I purchased from Amazon.com. The only difference between the two pans is the color.
- I wanted these mini-green velvet bundtlets to resemble the Nothing Bundt Cake bundtinis. Part of this was using flared cupcake liners. I purchased the flared white cupcake liners from Amazon.com. However, you could also use regular cupcake liners.
- Cake flour is used in this recipe to produce a softer, more tender cake. If you don’t have cake flour, you can make your own as follows: For each cup of all-purpose flour, remove 2 tablespoons of flour and replace the 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch. Then mix well.
- For the cake batter, It doesn’t matter whether you use full-fat or low-fat buttermilk. When I don’t have buttermilk on hand, I make my own by adding 1 tablespoon (0.5 ounces) of white vinegar or fresh lemon to a measuring cup and then adding 7.5 ounces of milk to equal 1 cup of liquid. I allow the mixture to sit for about 5 minutes before using it.
- To ensure the proper consistency of the mini Bundt cake batter, it’s important to weigh your ingredients. You don’t need a fancy scale. In fact, the scale that I use costs less than $10.
Other St. Patrick’s Day Recipes
If you’re looking for more recipes for your St. Patrick’s Day festivities, you’ve come to the right place. Here are some of my favorites:
If you make these adorable mini-green velvet bundtlets, I’d love to hear how they turned out in the comments below. Also, don’t forget to tag me @pudgefactor on Instagram if you share a photo of your creations. I’d love to see them.
Happy baking and happy St. Patrick’s Day!🍀
Mini-Green Velvet Bundtlets
- Nordic Ware mini-bundt pan
Red Velvet Mini Bundt Cakes
- 1 cup (8 ounces, 2 sticks) unsalted butter, room temperature
- 2 cups (14 ounces) granulated sugar
- 2 large eggs, room temperature
- 2 ounces (2 1-ounce bottles) liquid green food color
- 2 Tablespoons (0.375 ounces) unsweetened cocoa (See Tip 1)
- 1 Tablespoon (0.5 ounces) white vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon Kosher salt
- ½ teaspoon baking soda
- 2 cups (10 ounces) cake flour (See Tip 2)
- 1 cup buttermilk (See Tip 3)
Cream Cheese Frosting
- 4 ounces cream cheese (See Tip 4)
- 2 ½ Tablespoons heavy cream
- ¼ teaspoon salt
- 4 cups (16 ounces) confectioners’ sugar
Mini Red Velvet Bundt Cakes
- Preheat oven to 350°. Spray the mini-Bundt pan with non-stick spray. Set aside.
- Cream butter and sugar on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition.
- Add green food color, unsweetened cocoa, vinegar, vanilla extract, salt, and baking soda. Beat on high speed until well incorporated, scraping down the sides of the bowl if necessary.
- Add ⅓ of the flour and half of the buttermilk. Beat on medium speed until well incorporated. Add half of the remaining flour and the remaining buttermilk. Beat on medium speed until well incorporated. Add remaining flour; beat on medium speed until well incorporated. Scrape down the sides of the bowl with a spatula and incorporate any residual flour.
- Add batter to the cups of the mini-Bundt pan about ¾ of the way full. Bake for 17 to 19 minutes in preheated 350°F oven. Remove from oven. Allow to cool completely before frosting. (See Tip 5)
- Frost with cream cheese frosting using a #4B open star tip.
- Yield: 36 Mini Red Velvet Bundt Cakes
Cream Cheese Frosting
- Beat the cream cheese, heavy cream, and salt on high until light and fluffy.
- Gradually beat in the powdered sugar 1 cup at a time, mixing until the frosting is smooth and creamy before adding the next addition. Adjust the amount of confectioners’ sugar or cream if needed for desired consistency.
- Spoon the frosting into a piping bag fitted with a #4B open star tip.
- Swirl the frosting from the outside to the center top of each mini-Bundt cake.
- I used regular unsweetened cocoa to make the mini-Bundt cakes, but you could also use Dutch-process unsweetened cocoa.
- If you don’t have cake flour, you can make your own as follows: For each cup of all-purpose flour, remove 2 tablespoons of flour and replace the 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch.
- It doesn’t matter whether you use full-fat or low-fat buttermilk in this recipe. If you don’t have buttermilk, you can make your own by adding 1 tablespoon (0.5 ounces) of white vinegar or fresh lemon to a measuring cup and then adding 7.5 ounces of milk to equal 1 cup of liquid. Allow to sit for about 5 minutes.
- I used low-fat cream cheese, but you could also use full-fat cream cheese.
- I used a 1 ¾-inch ice cream scoop to add the batter to the mini Bundt pan.