Go Back
+ servings
Mini-green velvet bundtlets.
Print Recipe
5 from 1 vote

Mini-Green Velvet Bundtlets

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.
Prep Time20 mins
Cook Time18 mins
Course: Cakes, Dessert, Valentines
Cuisine: American
Servings: 36 mini-green velvet bundtlets
Calories: 182kcal
Author: Chula King

Equipment

  • Nordic Ware mini-bundt pan

Ingredients

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

Instructions

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.

Notes

  1. I used regular unsweetened cocoa to make the mini-Bundt cakes, but you could also use Dutch-process unsweetened cocoa.
  2. 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.
  3. 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.
  4. I used low-fat cream cheese, but you could also use full-fat cream cheese.
  5. I used a 1 ¾-inch ice cream scoop to add the batter to the mini Bundt pan.
 

Nutrition

Calories: 182kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 122mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 25g | Vitamin A: 207IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.2mg