Yields:
12 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
20 Mins
Total Time:
30 Mins
Ingredients
Adjust Servings
-
Red Velvet ♡Love♡ Mini Cakes
- White Chocolate Cream Cheese Frosting
Instructions
-
Red Velvet ♡Love♡ Mini Cakes
- Preheat oven to 375°. Set out cream cheese for frosting to soften while preparing mini cakes. Cream together butter and sugar: then add in the eggs, vanilla, food coloring, milk and vinegar and blend well. In a large bowl combine flour, baking powder, baking soda, cocoa powder and salt.
- Then add the batter to the dry ingredients; do not under or over mix the batter. Mix in 1 cup white chocolate chips and 1/2 cup chopped pecans into batter.
- Fill muffin top baking pans halfway full. Bake for 18-20 minutes. Let mini cakes cool in pan for 15 minutes. Use a butter knife to run around the edges of each mini cake before removing. Cool on wire rack. White Chocolate Cream Cheese Frosting
- Melt the remaining white chocolate chips about 1 cup in microwave at 30 second intervals, stirring in between to prevent white chocolate from burning, until melted, add cream cheese, butter and vanilla. Blend with hand mixer until smooth.
- Gradually add powdered sugar. Whip until fluffy. Use spatula or butter knife to frost mini cakes and sprinkle tops with remaining chopped pecans.
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Notes
Makes 12 mini cakes. You could stack these to make 6 double layer mini cakes.
