In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl with an electric mixer, cream the butter and sugar until fluffy. Beat in the egg yolk. Slowly stir in the beet juice, buttermilk, lemon juice, rice vinegar, vanilla, and almond extract, careful not to splash. Add the flour mixture to the butter mixture, and stir until just combined.
In a separate bowl, whip the egg white until stiff peaks form. Gently fold into the cake batter.
Using a small (2-3 tablespoon) cookie scoop, place 32 scoops of batter, about two inches apart, onto lined baking sheets. Bake 10-12 minutes, or until baked through. The cakes should spring back to the touch. Remove from oven and cool completely.
To make the filling, beat together the butter, cream cheese, and Vanilla Almond Butter until smooth. Add the vanilla, powdered sugar and a pinch of salt. Beat until smooth and fluffy.
Spread or pipe the frosting onto the flat side of one cake, then sandwich with a second cake. Repeat with remaining cakes and frosting.
Enjoy immediately, and store leftovers in the refrigerator. Bring to room temperature before serving.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl with an electric mixer, cream the butter and sugar until fluffy. Beat in the egg yolk. Slowly stir in the beet juice, buttermilk, lemon juice, rice vinegar, vanilla, and almond extract, careful not to splash. Add the flour mixture to the butter mixture, and stir until just combined.
In a separate bowl, whip the egg white until stiff peaks form. Gently fold into the cake batter.
Using a small (2-3 tablespoon) cookie scoop, place 32 scoops of batter, about two inches apart, onto lined baking sheets. Bake 10-12 minutes, or until baked through. The cakes should spring back to the touch. Remove from oven and cool completely.
To make the filling, beat together the butter, cream cheese, and Vanilla Almond Butter until smooth. Add the vanilla, powdered sugar and a pinch of salt. Beat until smooth and fluffy.
Spread or pipe the frosting onto the flat side of one cake, then sandwich with a second cake. Repeat with remaining cakes and frosting.
Enjoy immediately, and store leftovers in the refrigerator. Bring to room temperature before serving.
Anything with the word “loaded” in it is destined for greatness, and these Loaded Apple Fries are no exception. Crispy apples are topped with some of the greatest dessert ingredients ever known to man in this delightfully sweet recipe.
Let the good times roll with these Personal Cinnamon Almond Butter King Cakes. They’re the perfect size to take to whichever parade or party you’re at!
You didn’t think I’d give you a s’mores recipe without putting my own spin on it did you? This is a classic with a sweet twist. This recipe usesJUSTIN’S® Mini Dark Chocolate Peanut Butter Cupsin place of the milk-chocolate bar, and real cookie dough instead of crackers. How delicious does that sound? I should warn you though, these can get messy and are addicting. But mostly just addicting.
