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Heart Shaped Chocolate Cakelettes with Vanilla Buttercream

Cake/Cupcake

Valentine's Day

Vanilla Extract

30 Minutes Prep

18 Minutes Cook

15 Cakelettes

Ingredients

butter and flour for coating and dusting the cake pan
3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 cup vegetable oil
2 teaspoons Magnolia-Star Vanilla Extract

Vanilla Buttercream

1 cup unsalted butter, softened to room temperature
4 – 5 cups confectioners’ sugar
1/4 cup heavy cream, half-and-half, or whole milk, at room temperature
2 teaspoons pure vanilla extract
Pink food coloring
Valentines themed sprinkles
Piping bag (Michael’s)

Instructions for cake:

1. Preheat oven to 350 degrees. Grease two cookie sheets. Dust with flour and tap out the excess.

2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.

4. Divide batter among two pans.

5. Bake for 18-20 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.

6. Cool on wire racks for 15 minutes and then take heart shaped cookie cutter and cut heart shaped pieces of cake.

7. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, food coloring and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet.

Instructions for decorating

Put icing in piping bag.
Add icing onto each heart shaped stacking 2-3 layers or desired height.
On last layer add sprinkles on top for decoration.

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