Little Debbie Heart Cakes (Print Version)
# Ingredients:
→ Cake
01 -
1 cup sugar
02 -
1 1/4 cups plain flour
03 -
1 teaspoon baking powder
04 -
1/4 teaspoon table salt
05 -
2 teaspoons and a half of vanilla
06 -
1/2 cup room-temp unsalted butter
07 -
2 eggs, room temperature, too
08 -
1/2 cup buttermilk (bring to room temp)
→ Filling
09 -
1 cup butter, softened
10 -
3 cups fine powdered sugar
11 -
1 cup marshmallow creme
12 -
2 teaspoons vanilla extract
→ Coating
13 -
2 1/2 cups pink candy melts
14 -
3 tablespoons melted coconut oil
15 -
2 tablespoons melted white chocolate
# Instructions:
01 -
Heat the oven to 350°F. Butter a half-sheet pan, place a parchment sheet on it, and butter the paper too.
02 -
Combine the flour, salt, and baking powder in a mixing bowl.
03 -
Beat the butter and sugar till fluffy. Add one egg at a time, mixing well. Pour in vanilla, then alternate adding the buttermilk and the dry mix.
04 -
Pour the batter in the pan evenly. Bake 15-20 mins—watch for golden edges. Cool for 10 mins, then chill in a fridge for another 20 mins.
05 -
Beat your butter and marshmallow fluff until smooth. Add the vanilla and powdered sugar, and mix well.
06 -
Cut heart shapes with a 4-inch cutter. Pipe filling onto half of them, then top with the other half. Freeze everything for an hour.
07 -
Melt candy melts with coconut oil and dip each frozen piece until fully covered. Set them in the fridge for 15 mins to firm up.
08 -
Pipe patterns on top with melted white chocolate. Let it chill again to harden the decorations.
# Notes:
01 -
Inspired by Little Debbie's holiday treats.
02 -
Pop these in the freezer to store longer.
03 -
Make sure all ingredients are room temp for smooth mixing.