Red Velvet Peppermint Tea Cakes

Makes about 20 tea cakes.

½ cup butter
½ cup sugar
2 eggs
1 teaspoon vanilla
1¼ cup flour
½ teaspoon baking powder
½ teaspoon salt
1/3 cup milk
1/3 cup white chocolate chips
1 oz. liquid red food color

4 oz. cream cheese, softened
1 teaspoon milk
¼ teaspoon peppermint extract
1-3/4 cups powdered sugar

Hershey’s Candy Cane Kisses, for topping

Preheat oven to 350º F.

Cream butter and sugar together in large mixing bowl. Add eggs and vanilla and beat on high speed for 5 minutes. Slowly mix in flour, baking powder, and salt. Slowly mix in milk on slow speed. Melt white chocolate chips in double boiler or on low power setting in microwave. Slowly mix melted white chocolate chips and red food color into batter.

Spray Tea Cake Pan with non-stick cooking spray. Divide batter evenly among all cups in pan. Bake for 16 minutes. Cool slightly and remove from pan. Cool completely. Cut off tops of cakes to make a flat bottom when inverted.

Beat cream cheese, milk, and extract on low speed until smooth. Slowly mix in powdered sugar and then beat until slightly fluffy.

Pipe cream cheese filling into well of each tea cake. Top with Candy Cane Kisses.

Pictured: Tea Cake Pan, Elegance Fine China Small Serving Tray

More Recipes