Heart Shaped White Chocolate Cakes with Raspberry Cream for #SundaySupper
Author: Tara Noland
Recipe type: Dessert
Little white chocolate cakes for Valentine's Day that will show you how much you love them!!
½ cup butter, softened
1¼ cup sugar
1 tsp. vanilla extract
2 Tbsp. French Vanilla Coffeemate
2 cups cake flour
1 tsp. baking soda
½ tsp. salt
1 cup plain yogurt or sour cream
4 oz. melted white chocolate
1 cup whipping cream
2 oz. white chocolate, melted and cooled
2 Tbsp. seedless raspberry jam
Preheat oven to 350F. Grease and flour a six cup mini heart shaped pan.
In a large bowl of a standup mixer with a paddle attachment blend butter and sugar together for 2 min. on medium speed until light and fluffy. Add eggs, vanilla extract and coffemate and blend. Mix flour with the salt and baking soda and add to the mixture. Mix in the yogurt/sour cream and the white chocolate that has been cooled but still melted. Beat for 2 min. scraping down the bowl often.
Divide the batter among the cavities to ¾ full. I also made three cupcakes for the size of pan I had. Don’t over fill as you won’t have a pretty result with them oozing over the edge.
Bake for 20-25min. Cool in pan for 10 min. Invert onto rack and cool completely. Cut the middle from the cakes and set aside.
Whip the whipping cream until stiff peaks and gently fold in the cooled chocolate and raspberry jam. You may see the little tiny bits of chocolate but they melt in your mouth when you are eating the cream. Place whipping cream in a piping bag and fill the center of each cake. Sprinkle with icing sugar and fresh raspberries. Serve at once.
Recipe by Noshing With the Nolands at http://noshingwiththenolands.com/heart-shaped-white-chocolate-cakes-with-raspberry-cream-for-sundaysupper-2/