Mini Red Velvet Cake Puffs with Caramel Toffee Cream

Indulge in these delightful mini red velvet cake puffs filled with a luscious caramel toffee cream. Each bite offers the classic flavors of red velvet cake combined with a rich, buttery caramel filling, creating a perfect balance of sweetness and texture. These petite desserts are not only visually stunning but also meet dietary needs for those seeking a sweet treat without overwhelming portions.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1 large egg
• 1 tablespoon cocoa powder
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/2 cup caramel sauce
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract (for cream)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a mixing bowl, whisk together the flour, sugar, baking soda, salt, cocoa powder, and red food coloring until combined.
3. In another bowl, mix the vegetable oil, buttermilk, egg, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, mixing until just combined. Be careful not to overmix.
5. Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
6. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
7. While the cakes are cooling, prepare the caramel toffee cream. In a mixing bowl, whip the heavy cream until soft peaks form.
8. Gradually add in the caramel sauce, powdered sugar, and vanilla extract, continuing to whip until the mixture is thick and creamy.
9. Once the mini cakes are cool, carefully cut a small hole in the top of each cake and fill with the caramel toffee cream using a piping bag or a small spoon.
10. Serve immediately or refrigerate until ready to serve. Enjoy your mini red velvet cake puffs!