RED VELVET MINI TRIFLES
Classic red velvet cake and white chocolate cream cheese frosting turn into these delightful mini dessert cups that are perfect for entertaining, afternoon tea and even gifting. Imagine these little trifles lined up at your next book club gathering. Forget toting a frosted cake to your next event – these bite-sized wonders are portable and packable with luscious wow factor. The rich, moist red velvet cake is nestled in individual glasses and layered with white chocolate cream cheese frosting. So pretty – and pretty delicious!We took tips from both Sally’s Baking Addiction and Southern Living to adapt this recipe. A classic cake calls for a classic extract – LeRuth’s Vanilla. This heritage baking ingredients has been a staple in South Louisiana homes for generations.
- Time: 120 min
- Servings: 24
Source: Red Stick Spice Recipes
Ingredients
- For the Red Velvet Cake
- cake flour
- baking soda
- Tbl cocoa powder
- Baker's Salt
- large eggs, room temp, separated
- stick unsalted butter, softened to room temp
- sugar
- vegetable oil
- Tbl LeRuth's Vanilla
- distilled white vinegar
- buttermilk, room temp
- Tbl gel or liquid red food coloring
- For the White Chocolate Cream Cheese Frosting
- cream cheese, room temp
- stick butter, cut in chunks, room temp
- white chocolate
- Tbl + 2 tsp sour cream
- LeRuth's Vanilla