Pan Release

1. Mix together the softened butter, oil, and flour until combined.
2. Carefully brush the mixture along the inside of a Skull Cakelet Pan, making sure to get into all the grooves, but not letting excess sit in one spot. Chill in the fridge until you're ready to bake.

Red Velvet Skull Cakes

1. Preheat oven to 325º F.
2. Sift flour, unsweetened cocoa, baking powder, baking soda, and salt in a large bowl and set aside.
3. In a stand mixer fitted with a paddle attachment or with a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 4-5 minutes.
4. Add the egg and vanilla with the mixer on low and scrape down the sides of the bowl as needed.
5. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the buttermilk, oil, vinegar and red gel food coloring to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
6. Carefully pour the batter into the prepared pan. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.
7. Bake for 24-25 minutes until a toothpick inserted into the center of the cake comes out clean.
8. Cool for 5 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning the cake out. Let cake cool completely.
9. If any small specks of flour are seen on the surface of the cake, rub them away gently by hand or with a toothpick.
10. Once the cakes are completely cool carefully sift a light layer of powdered sugar over them. Enjoy!