Little Debbie Hearts (Print Version)
# Ingredients:
→ Cake
01 -
1/4 teaspoon salt
02 -
1/2 cup unsalted butter, softened
03 -
1 cup sugar
04 -
1 teaspoon baking powder
05 -
1/2 cup buttermilk, room temperature
06 -
2 eggs, at room temperature
07 -
1 1/4 cups all-purpose flour
08 -
2 1/2 teaspoons vanilla extract
→ Filling
09 -
2 teaspoons vanilla extract
10 -
1 cup unsalted butter, softened to room temperature
11 -
3 cups powdered sugar
12 -
1 cup marshmallow fluff
→ Coating
13 -
2 tablespoons white chocolate, melted
14 -
2 1/2 cups light pink candy melts
15 -
3 tablespoons coconut oil
# Instructions:
01 -
Set your oven to 350°F. Butter a half-sheet pan, then add parchment paper on top. Butter the parchment as well.
02 -
Stir together your flour, salt, and baking powder in a bowl.
03 -
Cream together the butter and sugar until fluffy. One by one, mix in the eggs, then add in vanilla. Alternate between tossing in the dry ingredients and pouring in buttermilk.
04 -
Spread the batter evenly on your parchment-lined pan. Bake for 15-20 minutes until the edges turn lightly golden. Cool for 10 minutes, then chill in the fridge for another 20.
05 -
Blend the marshmallow fluff with the butter till smooth. Slowly add in the vanilla and powdered sugar while mixing.
06 -
Use a heart-shaped 4-inch cutter to slice out heart shapes. On half of those hearts, pipe on the filling using a bag. Add the remaining heart shapes on top and freeze everything for about an hour.
07 -
Melt coconut oil with the candy melts slowly. Dip the frozen heart cakes into the mix to coat. Refrigerate them for 15 minutes to set.
08 -
With the melted white chocolate, pipe some swirls on top. Chill again so the decorations firm up.
# Notes:
01 -
Borrowed ideas from Little Debbie Valentine cakes.
02 -
Store them frozen if keeping for longer.
03 -
Room temp ingredients will make the process easier.