Tender-hearted mini cakes get dressed up for gifting with white chocolate whipped cream and 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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set