Strawberry HeartCakes

February 2017

Ingredients

Doughnut batter:

  • 2 cups flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1/4 tsp lemon juice 
  • 2 beaten eggs
  • 2 tbsp melted butter
  • 3/4 cup chopped strawberries

White Glaze:

  • 2 cup powdered sugar
  • 3 tbsp milk
  • 1/4 tsp vanilla

Pink Glaze:

  • 1 cup powdered sugar
  • 1/2 tbsp milk
  • 1 tbsp strawberry preserves (optional) 
  • 1/4 cup chopped strawberries

Directions

Preheat oven to 425. Spray pan(s). Can use 4” heart pans or donut pans. Makes 12 cakes or donuts. 

•    1. Add lemon juice to milk (buttermilk substitute). Let stand for 5 minutes. 

2. Combine flour, sugar, baking powder, nutmeg, cinnamon and salt in large bowl.
3. Add milk, eggs and butter. Stir just until well mixed.

4. Fold in 1/2 cup strawberries. 

5. Fill each pan about 2/3 full. 
6. Bake about 8 minutes, until tops rebound when pressed. 

7. Leave in pan for about 5 minutes. 
8. Remove from pan and set on cooling rack covered in wax paper. 

9. In a small bowl, combine glaze ingredients and stir until smooth. 

10. Using a tablespoon, drizzle glaze on top of each cake. Wait for glaze to set.

11. In another bowl, combine 1 cup powdered sugar, 1/2 tablespoon milk and strawberry preserves and mix well. (Can omit strawberry preserves by using a bit of strawberry juice in glaze mix.) 
12. Gently spoon red strawberry glaze over the white glaze.

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