Peppermint Heart Shaped Cakes with Raspberry Icing
Anything for her
I made this heart shaped cakes for my daughter. I wanted to create something special with her favorite flavors right now. There was a time when it was carrot, so carrot cupcakes were our go-to when we wanted to give her a treat. There is cinnamon, which I always add to her oatmeal but not necessarily in dashes. She was even hooked once on celery root purée, and there I was every week, peeling pieces that had dirty endless skin so she could have her purée. She has not been exposed to lots of flavors and textures because of her super healthy nutrition requirements and her need to eat everything puréed. That’s why, when I notice she’s really having a blast with a new flavor I might introduce to her I will go over the top, to the extent of being annoying, as moms sometimes do best. Lately she has been hooked with peppermint and cherry marmalade. There was no doubt I was going to use those in her favorite treat; cake. What better way to celebrate how she is my number one love in the world?
These lovely cakes have no milk or butter and are made with some coconut flour, coconut milk and coconut oil and yet they ended up very moist. You do everything in the food processor. The glace has no artificial colorants, just freshly puréed and strained raspberries to give it this cute and playful pink color. You don’t need to fill them necessarily, but I highly recommend. Since these are just topped with a simple glace, the extra moist and sweetness of the marmalade kicks in a nice touch. I save myself the step of filling them after baking, because oh my God who has the time for that. I just poured the marmalade within the batter (see notes) and they turned out great. There were one or two that the filling spilled out a bit, but it was completely unnoticeable after I covered them with the thick glace. Besides, who cares?! They don’t have to be perfect, they just need to be delicious and made with lots of love.
I pursued my trusted strategy of buying already made things to decorate my baked goods. One day I’ll have the time and pulse and patience to make these gorgeous decorations by hand like all the cakes we have pinned in our Things I Want to do One Day board. For now, we have so much fun using gummies and jellybeans to make our own creations. You may use chocolate candies, nuts or even fresh fruits. Whatever you want will be great!
1. You may use a cupcake pan or mini Bundt cakes pan instead of the heart shaped pan that I used. Just check the cakes after 20 minutes to check doneness.
2. I used 2 tablespoons of peppermint because that how much people in my house like the stuff. You could use just one or substitute for vanilla paste.
3. The marmalade will spread a bit though the batter when baking. It is not necessary but you may try mixing it with a bit of cornstarch to keep it in the center as much as possible. I have never done it so let me know how it goes, please.
4. If you don't have or find coconut flour you may use the all purpose flour, so 2 cups of flour total.
Peppermint heart shaped cakes with raspberry icing
Total time - 40 minutes Prep time - 15 minutes
Equipment - food processor, electric whisk, heart shaped cake pan or cupcakes pan
Unbleached all purpose flour – 1 ½ cup
Coconut flour – ½ cup
Baking soda – 1 ½ Tsp
Baking powder – 1 Tsp
Raw sugar – 2 cups
Eggs, separated – 3
Coconut milk – 1 cup
Hot water – ¼ cup
Fine sea salt – ¾ Tsp
Peppermint extract – 1 to 2 TBSP
Almond or vanilla extract – 1 TBSP
Coconut oil – ½ cup
Cherry or you favorite fruit marmalade (optional) – 6 TBSP
Preheat oven to 350°.
In a medium bowl mix the flours, baking soda and baking powder. Set aside.
In the bowl of a food processor attached to the base pulse the sugar for 30 seconds to make it fine. Add the egg yolks and pulse 2 or 3 times, just until incorporated. Add the milk and pulse a bit more. Add the water, salt, extracts and pulse again until well incorporated, 15 to 20 seconds, pushing down with a spatula any content stuck to the wall of the bowl and reincorporate again. With the food processor running pour the oil through its feed tube. Make a well in the flour mix and pour ⅓ of the wet ingredients into it while mixing gently. Repeat this process two more times, until everything is incorporated.
With a handheld electric whisker whip the egg whites in low speed until bubbles form, then increase the speed to medium and whisk until the whites become white and firm, as in a soft meringue. And ⅓ of them to the cake batter and fold in. Rotate the bowl ¼ and repeat until most of the foam is folded. Repeat this two times more, making sure that big lumps of whites are folded into the batter.
Spray the cake pan with some organic coconut baking spray. Pour two ice cream scoops into one heart, then place in the center the ½ tablespoon of marmalade (if using) and pour 1 extra scoop of batter on top. Fill all the spots and place in the oven. Bake for 25 minutes, until cooked through and golden brown. If in doubt, insert a toothpick on the cakes and make sure they come out dry. If not, leave them for an extra 3 to 5 minutes. Take them out of the oven and wait a couple of minutes before turning upside down and placing the cakes over a rack. Repeat the process with the remaining batter, filling the pan with the batter and the filling in the center. Bake for 25 minutes. Let them cool before taking out of the pan and drizzling the icing.
Raspberries – ¾ cup
Water – ½ cup
Confectioners sugar, sifted – 2 cups
In a small blender combine the raspberries with the water and purée. Strain the liquid through a sieve to eliminate all the seeds. You should end with almost ¾ cups of raspberry juice.
Pour about ¼ cup of the juice in the sugar and whisk, breaking any lumps that form. Continue adding more juice and whisking thoroughly, until you get the desired consistency. If it ends up to runny for your taste, add a bit more of sugar. If it ends up too stiff add a bit more of water. Drizzle the glace over the cakes and let it set before touching them.