Red Velvet ♡Love♡ Mini Cakes
Servings: 12 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
    Red Velvet ♡Love♡ Mini Cakes
  • 1/2 cup butter (softened)
  • 1 cup granulated sugar
  • 2 eggs (large)
  • 1 tsp pure vanilla etract
  • 2 tbsp red food coloring
  • 1/2 cup milk (I used whole milk)
  • 1 tsp apple cider vinegar
  • 1 tbsp unsweetened cocoa powder
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 12 oz package of white chocolate chips (divided)
  • 1 cup pecans (divided)
    • White Chocolate Cream Cheese Frosting
  • 1 cup white chocolate chips (melted)
  • 8 oz cream cheese
  • 1/4 cup butter (softened)
  • 1 tsp pure vanilla extract
  • 1 1/2 cup confectioners sugar
Instructions
    Red Velvet ♡Love♡ Mini Cakes
  1. 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.
  2. 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.
  3. 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.
    4. White Chocolate Cream Cheese Frosting
  4. 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.
  5. Gradually add powdered sugar. Whip until fluffy. Use spatula or butter knife to frost mini cakes and sprinkle tops with remaining chopped pecans.
Recipe Notes

Makes 12 mini cakes. You could stack these to make 6 double layer mini cakes.