Mini Red Velvet Cakes Recipe

'This all-American favourite is now a worldwide sensation, and the use of oil and buttermilk make it extremely moist. My twist on the frosting makes this version even more indulgent,' says award-winning master pâtissier, Eric Lanlard. Here, he shares his delectable recipe with HL. Preparation time: 40 minutes, plus cooling Cooking time: 40 minutes butter, for greasing Ingredients: 225g golden caster sugar 2 eggs 275ml vegetable oil 125ml buttermilk 1t red food colouring 1t vanilla extract 175g plain flour 15g cocoa powder ½ tsp baking powder ½ tsp table salt 2t white wine vinegar Icing sugar, for dusting Ingredients for the frosting: 75g white chocolate, roughly chopped 175g unsalted butter, softened 375g icing sugar 2T milk Directions: Preheat the oven to 180°C. Grease 7cm x 6cm diameter cooking rings 4cm deep, line with baking paper, and place on a baking tray lined with baking paper. In a large bowl, whisk the sugar and eggs together using an electric hand whisk until pale and fluffy. On slow speed, add the oil a little at a time until it has all been incorporated. Beat in the buttermilk, food colouring and vanilla. Sift the flour, cocoa powder, baking powder and salt together, then fold in, followed by the vinegar. Divide the mixture between the cake rings, filling them three-quarters full. Bake in the oven for 35 minutes, or until a skewer inserted into the centres comes out clean. Leave to cool in the rings for five minutes, then remove the cake from the rings to a cooling rack to cool completely. To make the frosting, melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Leave to cool. Beat the butter and half the icing sugar together until smooth, then add the remaining icing sugar a little at a time, beating until the mixture is smooth. Add the milk and cooled chocolate and beat for a further two minutes. To assemble, slice a mini cake into three layers. Thinly spread a thin layer of frosting on to the base layer, then sandwich the middle layer on top. Spread a little more frosting on the middle layer, then add the top layer. Repeat with five of the mini cakes so you have six cakes in total, leaving one spare. Spoon the remaining frosting into a piping bag, then pipe all over the cakes until completely covered. Crumble the remaining mini cake and sprinkle the crumbs over the tops of the piped cakes. Serve dusted with icing sugar. Serves 6 Catch Eric Lanlard at the Good Food & Wine Show in Cape Town from 23 - 26 May 2013. Compiled by Lindi Brownell Meiring