Red Velvet ♡Love♡ Mini Cakes

It was Saturday morning and it was “Cheat-Day-BAKE-Day”–Sooo, I decided with Valentine’s day just around the corner, it was also Red-Velvet-day! Didn’t want cake exactly, and hubby and I love muffins and muffin toppers.  Hubby loves more than just cookies ya know. In fact, when we first starting going out together in high school, (yes, are high-school sweethearts) he said besides cookies, he loved blueberry muffins, but his Mom didn’t make them any longer. His Mom used to use the packaged, just add eggs, milk and oil mix and had heard that the so called blueberries, that weren’t really blueberries were unhealthy.  I wanted to impress my new boyfriend, so I made him some blueberry muffins and brought them to school.  However, we didn’t have any fresh blueberries and the frozen berries had been left out too long before mixing them into my muffin batter, so, I am mocked to this day about my blue-blueberry-muffins.  I plan on posting my blueberry muffin recipe soon to prove that I can make normal looking blueberry muffins.  These red velvet white chocolate cream cheese pecan mini cakes (or sweet muffin toppers) definitely won’t be blue!

The rich red velvet flavor goes perfect with chopped pecans, white chocolate chips topped with white chocolate cream cheese frosting!

I only had 2 teaspoons of red food coloring left, normally I add more, but they were red enough. If you want your red velvet to be more red, add up to 2 Tablespoons.

I prefer to use cast iron bakeware for baking muffins and muffin tops.  I like the crisp buttery edge it produces better than the non stick or silicon pans. (Grease cast iron well with butter before adding batter.) After years of using them, they will become more and more non-stick.

They are very rich, and I could only eat one. Hubby on the other hand ate two.  We shared some with the neighbors. Got the thumbs up from them as well on these. Enjoy! You could probably make these as full size cupcakes if you don’t have a muffin top baking pan.