Red Velvet Cakes with White Chocolate Drizzle

A bit of cocoa and red food coloring create the classic red velvet look, while a drizzle of white chocolate adds an elegant touch. These little cakelets are a lovely presentation for Valentine’s Day, or anytime you want to treat your sweetie to a little dessert love.

Vegetable or canola oil

3/4 cup sugar

4 tablespoons unsalted butter, room temperature

1 large egg, room temperature

1 tablespoon unsweetened cocoa powder

2 teaspoons liquid red food coloring

1/2 teaspoon vanilla extract

1/2 teaspoon salt

1 cup cake flour, not self-rising

1/2 cup buttermilk

1/2 teaspoon white vinegar

1/2 teaspoon baking soda

8 ounces good quality white chocolate

Preheat oven to 350°F. Grease cakelet pan with oil and set aside.

Place sugar and butter in the bowl of a stand mixer, and beat on medium speed until very light and fluffy, about 5 minutes. Add the egg and beat well. Add cocoa powder, food coloring, vanilla and salt and mix until well incorporated.

Add flour to the batter in 3 parts, alternating with the buttermilk, starting and ending with flour. Stir to combine after each addition. Stir together the vinegar and baking soda in a small bowl. Add to the cake batter and stir until combined.

Fill each cakelet cup 2/3 full with batter and bake in preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake. Allow cakes to cool in the pans for 5 to 10 minutes, then turn out onto parchment paper (not wire racks, which will mark the surface of the cakes) and cool completely.

Meanwhile, melt white chocolate in a microwave-safe bowl or double boiler. Drizzle chocolate over tops of cooled cakelets.