Mini Heart Cakes | Hannah Harvesting Health

Hannah Harvesting Health

Name: Mini Heart Cakes
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 15
Cuisine: International
Ingredients: Bob's Red Mill Super-Fine Natural Almond Flour; Wilton Candy Melts, Bright White, Vanilla Flavor; Signature Select Double Acting Baking Powder; O Organics Cane Sugar, Granulated, Organic; Value Corner Vanilla Flavor, Imitation; Pillsbury Spring Vanilla Frosting; O Organics Milk, Low Fat, Organic; Land O Lakes Butter, with Olive Oil & Sea Salt; Organic Gold Beet Bunch; Gold Medal All Purpose Flour with Resealable Bag; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

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Mini Heart Cakes

Serves 1515 mins prep24 mins cook

Sweet mini heart cakes made with a combination of all-purpose and almond flour, sweetened with granulated sugar and enriched with eggs and milk. Perfectly baked and filled with frosting, these cakes are coated in a delightful mixture of white chocolate and beet powder.

0 servings

What you need

Bob's Red Mill Super-Fine Natural Almond Flour

cup almond flour

Wilton Candy Melts, Bright White, Vanilla Flavor

white chocolate

Signature Select Double Acting Baking Powder

tsp baking powder

O Organics Cane Sugar, Granulated, Organic

cup granulated sugar

tsp vanilla extract

frosting

cup milk

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

cup beet

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

organic eggs

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Instructions

1: Preheat oven to 350F and grease an 11 inch baking dish.

2: In a large mixing bowl, whisk together the eggs, vanilla extract, melted butter, and milk —then stir in the dry ingredients.

3: Pour the batter into the baking dish and bake for 24 minutes.

4: Let the cake fully cool—then use a small heart cookie cutter to make 15 small hearts, cut them in half, add frosting to the middle of each, & coat in a mix of white chocolate + beet powder.

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