Tender-hearted mini cakes get dressed up for gifting with white chocolate whipped cream and cherry pie filling.
- 3/4 c all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 9 tbsp butter, at room temp
- 1/2 c sugar
- 2 eggs
- 1 tsp almond extract
- 1/3 c buttermilk
- 2 tsp red liquid food coloring
- 1/4 c white chocolate chips
- 2 tbsp + 1/2 cup heavy cream
- 1 c canned cherry pie filling
Heat oven to 350°F. Coat six 2/3-cup capacity mini heart baking pans with baking spray with flour.
Mix first 4 ingredients.
On medium, beat butter and sugar 2 min.
On low, beat in eggs one at a time, then extract.
Alternately beat in flour mixture and buttermilk until smooth; beat in food coloring.
Divide among pans. Bake 15-20 min. until toothpick inserted into centers comes out clean. Cool 10 min. Transfer to racks.
In microwave-safe bowl, microwave chocolate chips and 2 Tbs. cream in 15-sec. intervals until melted; cool.
Beat remaining cream with chocolate mixture until stiff peaks form. Transfer to pastry bag fitted with medium star tip.
Place cakes on plates. Pipe whipped cream along edges; spoon pie filling into centers.