Mini Vanilla Pound Hearts (Print Version)

# Ingredients:

→ Cake

01 - 1 3/4 cups (219g) regular flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup (226g) sweet butter, at room temp
05 - 1 cup (200g) white sugar
06 - 4 large eggs, not cold
07 - 1/2 cup (120g) thick sour cream, not cold
08 - 1 1/2 teaspoons real vanilla extract
09 - Seeds scraped from half a vanilla bean
10 - 1/2 teaspoon almond flavoring (if you want)

→ Raspberry Icing

11 - 1/2 cup (85g) ripe raspberries
12 - 2 teaspoons white sugar
13 - 1 1/2 cups (180g) powdered sugar
14 - 1 tablespoon (15ml) thick cream or milk

# Instructions:

01 - Heat your oven to 350°F. Coat the mini Bundt pan with butter. Mix flour, baking powder, and salt in a bowl.
02 - Whip butter and sugar till fluffy. Drop in eggs one by one, then add sour cream and flavor extracts. Gently fold in dry mix.
03 - Put batter in each mold two-thirds up. Pop in oven for 20-25 mins until light brown. Let sit 5 mins before turning out.
04 - Squish raspberries with sugar, push through strainer. Stir juice into powdered sugar with cream until runny. Pour over cool cakes.

# Notes:

01 - Freeze these for later if you want
02 - Don't use cold stuff from the fridge
03 - Works in different cake pans too

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