Little Debbie Treats (Print Version)
# Ingredients:
→ Cake
01 -
1/2 cup unsalted butter, softened
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon salt
04 -
2 1/2 teaspoons vanilla extract
05 -
1/2 cup buttermilk, room temp
06 -
1 cup granulated sugar
07 -
2 room-temp eggs
08 -
1 1/4 cups all-purpose flour
→ Filling
09 -
1 cup butter, softened
10 -
2 teaspoons vanilla extract
11 -
3 cups powdered sugar
12 -
1 cup marshmallow creme
→ Coating
13 -
2 tablespoons white chocolate, melted
14 -
2 1/2 cups light pink chocolate melts
15 -
3 tablespoons coconut oil
# Instructions:
01 -
Turn oven to 350°F. Line your pan with parchment after greasing it, and grease the parchment one more time.
02 -
Stir salt, baking powder, and flour in a bowl until combined.
03 -
Whip the butter and sugar until creamy. Drop in eggs one by one, then put in the vanilla. Mix in the dry ingredients and buttermilk in turns.
04 -
Pour batter in pan evenly. Bake 15-20 mins till edges are golden. Cool down 10 mins, then put it in the fridge for 20 mins.
05 -
Blend marshmallow creme and butter till mixed. Slowly add powdered sugar and vanilla.
06 -
Cut heart shapes using a 4-inch cutter. Pipe the filling onto half the hearts, place other hearts on top, and freeze for an hour.
07 -
Heat candy melts with coconut oil until smooth. Dip the frozen heart shapes, and set them in the fridge for about 15 mins.
08 -
Drizzle melted white chocolate on tops, then let it chill until the decoration hardens.
# Notes:
01 -
Inspired by classic Little Debbie treats for Valentine's Day
02 -
Store in freezer to keep longer
03 -
Let all ingredients come to room temp before starting