I did not know how much food dye went into red velvet until I adapted this recipe. Excellent for health, I’m sure!
But still…try a chocolate frosting on these, or even the classic cream cheese. You can probably use only one kind of fat (butter or oil), but I like combining flavor and moisture benefits, respectively.
2 1/2 cups regular or cake flour
1/4 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/4 cups sugar
1/2 cup seedless raspberry jam (*DISCLAIMER: I used 1/3 cup in the test and thought it needed a bit more)
1/4 cup (half a stick) real butter, softened (or just melted)
1/4 cup vegetable or canola oil
2 large eggs, beaten
1 cup whole or buttermilk
1-2 oz. red or hot pink food coloring
2 tsp vanilla
Preheat oven to 350 degrees, and prepare lots (at least 2 x 24 count) of mini muffin cups. I like to use a very non-stick silicone pan and just spray it well, since tiny paper liners are a pain.
In a medium bowl, whisk together the dry ingredients (flour, cocoa, baking soda, baking powder, salt, and sugar).
In a larger bowl, blend the jam, butter, oil, eggs, milk, food coloring, and vanilla until smooth . You can warm the jam a bit beforehand to prevent lumps.
Slowly pour the dry mixture into the wet, mixing until a smooth batter forms.
To make life easier, pour batter into a large zip-top plastic bag. Get in position over then pan, then carefully cut a corner off the bag and fill each little cup as it flows out.
Bake for 10-15 minutes, or until a toothpick comes out just clean. Be careful not to overdo it since they’re tiny, and cool completely before frosting!