Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius.
Prepare pan: If using a regular mini bundt cake tin, grease the cavities with butter. Add a little flour into each hole and shake the tin to distribute the flour evenly. Turn it over the sink and pat it gently to remove the excess flour. Set aside.If using silicone mini bundt cake molds, you don’t have to prepare the cavities.
Melt butter in a small pan. Set aside while you weigh and combine the rest of the ingredients.
Dry ingredients: Place flour, baking powder, baking soda, sugar, and a pinch of salt in a large bowl. Whisk to combine.
Wet ingredients: In another bowl, whisk buttermilk, red gel food coloring, eggs, vanilla extract, vinegar, and melted butter.
Combine: Pour the wet ingredients over the dry ingredients. Stir gently and shortly until just combined. Don’t over stir.
Bake: Scoop the batter into the mini bundt cake tin and bake for about 20 minutes or until a toothpick inserted in the middle of a cake comes out clean.
Rest for 5 minutes. Carefully remove the cakes from the molds and let them cool on a wire rack.
In the meantime, stir the cream cheese with the icing sugar with an electric mixer. Add 2 tablespoons of milk and mix well. Add more milk, a few drops at a time, until you reach the desired consistency. The mixture should be thick yet slightly runny.
Decorate: Place the rack with the mini bundt cakes on a piece of parchment paper or a baking tray. Use a teaspoon to decorate the red velvet cakes with cream cheese frosting. Let the frosting set shortly before serving.
Use a digital kitchen scale in baking; it guarantees for best results. Measuring flour and butter in cups is very unprecise (Amazon affiliate link).
The recipe makes about 18-20 mini bundt cakes or 14-16 muffins or cupcakes.
I strongly recommend using professional gel food coloring.
Use as much milk as required. The frosting should be thick yet slowly pourable. Alternatively, sprinkle the red velvet bundt cakes with icing sugar.