Description
Cute little heart cakes that you can decorate any sweet way!
Ingredients
Scale
- 1/3 c. shortening
- 1 large egg
- 1 c. sugar
- 1 tsp. vanilla
- 1 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 2 1/2 c. freshly ground soft white wheat flour
- 1 3/4 – 2 c. milk
Instructions
- Preheat oven to 350 degrees.
- Combine the first 4 ingredients in and whisk or beat until light and fluffy.
- Add the dry ingredients and the 1 3/4 c. of milk. Beat in, but don’t over beat. Your batter should be the consistency of a boxed mix. Whole wheat soaks up liquid quicker than white flour, so let your batter sit for 10 minutes then check the consistency. If it’s too thick, add another 1/4 c. of milk, beat and let sit for a few more minutes. Too little milk, and you’ll have little holes at the top of your cake.
- Spray your special pan and add batter until 2/3 full.
- Bake for 15-18 minutes or until they spring back. Oh boy, these were good! For those who don’t love whole wheat, honestly, you can’t tell.
White Cupcake Frosting:
3 c. powdered sugar
1 tsp. almond extract
4 Tbsp. milk
3 c. powdered sugar
1 tsp. almond extract
4 Tbsp. milk
Add pink food coloring if desired. I used candy instead. I piped some icing around and on the tops. The cake is pretty sweet and doesn’t need a lot of frosting.
Notes
Makes 12-15 little cakes using a heart mold pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Valentines Day