Mini Red Velvet Wreath Cakes

Ingredients:

• For the Cakes
• 1¼ cups all-purpose flour
• 1 tablespoon cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 teaspoon white vinegar
• 1 tablespoon red food coloring
• For the Cream Cheese Frosting
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease mini cake molds or a muffin tin.
2. Whisk together flour, cocoa powder, baking soda, and salt.
3. Beat butter and sugar until light and fluffy.
4. Add egg and vanilla; mix well.
5. Stir red food coloring into the buttermilk.
6. Alternate adding dry ingredients and buttermilk mixture to the batter until smooth.
7. Stir in white vinegar.
8. Divide batter into molds and bake 15–18 minutes, until a toothpick comes out clean.
9. Cool completely.
10. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy.
11. Frost cakes and decorate as desired.