• Make the red velvet mini bundt cake
• Melt the butter. Do this on stove top or microwave. Let it slightly cool
• While the butter is melting. Preheat oven at 170C/340F. Grease the bundt pan with a pastry brush.

  Note: Grease well, brush the butter, well into every nook, corner of the bundt pan
• In a medium bowl, Sift in flour, cocoa powder, salt. Set Aside
• In a large bowl, add melted butter, oil, sugar. Using an electric beater, beat well. Until smooth and the sugar is almost dissolved about 2 minutes on medium speed.
• Now, to this add eggs one after the other. mix in vanilla extract. Then add in the buttermilk and red food colouring. Mix well

  Note: you may use gel food colouring or liquid food colouring. You may add until you get the desired red colour.
• Fold in the flour mix now. Using a spatula, Mix until no streaks of flour are there.
• In a small bowl, mix vinegar and baking soda. this will fizz up.

  Now add this to the cake batter. Give a quick mix.
• Pour the batter into the prepared pan.

  Note: you may use a spoon or pipe the batter into the bundt pan.
• Bake in the center rack of a preheated oven for about 20 t0 25 minutes.

  Note: you may check between 20 to 25 mins for doneness.
• Remove from oven. Let the cake sit in the pan for exactly about 10 mins.

  Then demould gently from the pan. Let it cool completely before glazing.

Make Cream Cheese Glaze

• Whisk cream cheese, until soft and smooth. Then add in the icing sugar and vanilla extract. whisk well

  Note: you can alter the amount of icing sugar, as per your taste.
• Now add in the milk, and adjust consistency.

  The cream cheese glaze should be thick and not very runny.

  Note: Now you can adjust consistency if you want to drizzle and not very thick.