Cherry-Almond Cake Hearts
Serves: 24
 
Ingredients
  • 1 cup granulated sugar
  • 1⁄2 cup unsalted butter, softened
  • 1 large egg, room temperature
  • 1⁄4 teaspoon almond extract
  • 1⁄4 cup pure cherry concentrate*, room temperature
  • 1⁄4 cup plus 1 tablespoon whole milk
  • 1 1⁄3 tablespoons cake flour
  • 3⁄4 teaspoon baking powder
  • 1⁄4 teaspoon fine sea salt
  • Red food coloring*, if desired
Instructions
  1. Preheat oven to 350°. Spray an 8-inch square baking pan with baking spray. Lightly coat pan with flour, and line with parchment paper.
  2. In a medium bowl, beat together sugar and butter with a mixer at medium speed until light and fluffy,
  3. to 3 minutes. Beat in egg and almond extract.
  4. In a small bowl, stir together cherry concentrate and milk.
  5. In another small bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with cherry mixture, beginning and ending with flour mixture, beating after each addition just until combined. Beat in desired amount of food coloring. Transfer batter to prepared baking pan, and spread evenly with a small offset spatula.
  6. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool for 10 minutes. Transfer to a wire rack and let cool completely. Wrap cake in plastic. Freeze cake until firm, 1 to 2 hours.
  7. Unwrap cake and place on a cutting surface. Using a 1-inch heart-shaped cutter, cut 24 heart shapes from frozen cake, discarding scraps. Use immediately, or place in an airtight container and use within a day.
Notes
*We used Cherry Bay Orchards 100% Tart Montmorency Cherry Concentrate and Wilton Red-Red Gel Food Coloring.
Recipe by TeaTime Magazine at https://teatimemagazine.com/hidden-hearts-cherry-almond-cupcakes/