PieFace Soul Cafe and Catering LLC‘s Latorra Garland is my special Baker Spotlight, and I’m featuring her recipes each Friday! 🤩 Look at her FULL RECIPE for Red Velvet Bundtlettes! Order her cookbook at piefacedessertshop.com today.

Preheat Oven to 350 Degrees.
1 #6 Count Mini Bundt Cake Pan (Sprayed with nonstick baking spray).

1 Cup All Purpose Flour
½ tsp baking powder
½ tsp baking soda
1 cup of sugar
½ tsp salt
1 TBS Unsweetened Cocoa Powder
1 egg
½ cup of canola oil
½ cup of Buttermilk
½ tsp vanilla extract
½ tsp white distilled vinegar
¼ cup of hot black coffee
0.5- ounce to 1- ounce red food color

1. In a medium mixing bowl add flour, baking powder, salt, baking soda, sugar and cocoa powder. Mix together until completely combined.
2. Add egg, canola oil, buttermilk, vanilla, black coffee, red food color and vinegar and then stir together until completely combined.
3. Pour batter into greased Bundt pans and bake for 15 to 18 minutes or until toothpick comes out with loose crumbs.
4. Remove from oven and let cool in pan for 5 minutes then release the bundtlettes to a cooling rack.

Simple glaze ingredients:
2 cups of powder sugar
3 TBS milk
1 TBS melted butter

Simple glaze directions:
Mix all ingredients together until completely combined add more or less milk for desired thickness. Glaze cakes as desired.