Heart shaped red velvet cake bites-What’s a girl to bake? Valentine’s Day edition

What’s a girl to bake to celebrate love?  Here I have a recipe for little heart shaped red velvet cake bites that are delicious and so pretty- really perfect for valentine’s day or any other day that you feel like spreading love 🙂

This delicacy was created by accident but it was such a crowd pleaser. I used this great Wilton pan with heart shapes (Petite Heart pan by Wilton) for cookies/ cake etc

The Amazing cake pan..
Here is the glorious recipe- adapted from the Georgetown cupcakes recipe for red velvet cupcakes that was on Popsugar.com. (I made my recipe dairy free since I have some people around here who are lactose intolerant but the original recipe has butter and milk instead of the dairy free options I used.)

Cake recipe:

3/4 cup of margarine or a little less than 3/4 cup of vegetable oil
1 3/4 cups granulated sugar
2 large eggs
2 1/2 tablespoons cocoa powder, sifted
4 tablespoons no-taste red food coloring
1 teaspoon pure vanilla extract
1 teaspoon salt
1 1/2 dairy-free whip or water
3 1/4 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 1/2 teaspoons apple cider vinegar

Chocolate drizzle on top-

Melted bittersweet chocolate

  1. In the bowl of a stand mixer fitted with a paddle attachment, cream together margarine/ oil and sugar at medium speed for 3-5 minutes or until light and fluffy. Lower speed and add eggs, one at a time, mixing slowly after each addition. In a small bowl, whisk together cocoa powder, red food coloring, and vanilla. On low speed, slowly add this to the stand mixer bowl, mixing until well incorporated. In a small bowl, combine salt and whip/ water. On a low speed, alternate between adding a third of the flour, followed by a third of the whip/water, and mix. Repeat and mix until incorporated, and stop to scrape down the bowl as needed. In a small bowl, quickly stir baking soda and apple cider vinegar together (it will fizz!) then pour this reaction into the batter. Mix until just incorporated.
  2. Oil the pan well and scoop batter into the hearts  so each well is 2/3 full. Bake for about 15 minutes at 350′ or until a toothpick comes out clean. Transfer the pan to a wire rack to cool partially and just pop them out!
  3. Melt chocolate (I used bittersweet) and drizzle on the hearts.
Raw baking footage 😉
The cake popped out of the pan beautifully!  You should let it cool but not too much..
Drizzle Drizzle Chocolate! Yum!
Ready to be served!

Happy Valentine’s day, here’s to Love!


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