Yield: 10–12 mini cakes
Hill Station Cream:
- 1 ½ cups (341g) heavy cream
- 2 Tbsp (8g) The Chai Box Hill Station Chai
Cardamom + Rose Mini Cakes:
- ¾ cup (170g) unsalted butter
- ¼ cup (15g) The Chai Box Hill Station Chai
- 1 ¾ cups (210g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 3 egg whites, room temp
- 1 tsp vanilla extract
- ½ cup (120g) sour cream, room temp
- ½ cup (114g) whole milk, room temp
Stabilized Cardamom + Rose Whipped Cream:
- 3 Tbsp (21g) confectioners’ sugar
- 2 tsp cornstarch
- ½ cup (114g) heavy cream
- Hill Station Cream, cold
- Sprinkle Pop Cupid's Arrow Sprinkles
- dried rose petals
- First, make the Hill Station cream. In a small pot over medium heat, combine cream and chai blend. Simmer 1–2 minutes, stirring occasionally. Turn off the heat, then cover and allow to steep for 30 minutes.
- Set a fine-mesh sieve over a bowl. Pour steeped cream through sieve. Discard chai blend. Allow to cool to room temperature, then refrigerate until chai cream is very cold.
- Now let’s move on to the mini cakes. In a small pot over medium heat, melt butter. (We used the same pot that we used to infuse the cream; one less item to wash!) Add chai blend and simmer 1–2 minutes, stirring occasionally. Turn off the heat, then cover and allow to steep for 30 minutes.
NOTE: If you have a rather cold kitchen and your butter has firmed up some whilst steeping, gently reheat on the stove just until the butter is liquid again.
- Set a fine-mesh sieve over a bowl. Pour steeped butter through sieve. Discard chai blend.
- Heat oven to 350°F. Grease wee heart pans with baking spray. (We used the 3" KitchenDance heart-shaped pans from our Love Made Edible box.) Place pans on a rimmed baking sheet.
- In a large bowl, sift together the flour, sugar, baking soda, baking powder, and salt.
- In a medium bowl, whisk together the melted infused butter, egg whites, vanilla, sour cream, and whole milk until combined.
NOTE: If your infused butter has firmed up at all, zap in the microwave for 10–20 seconds and give it a stir before combining with the other ingredients.
- Pour wet mixture into dry mixture. Using a silicone spatula, mix until combined, being careful to not overmix.
- Fill heart pans ¾ full with batter.
- Bake for 17–19 minutes, rotating pans halfway through the bake. Mini cakes are done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached. Centres will also be springy to the touch.
- Transfer heart pans to wire rack and allow to cool completely.
- Once the mini cakes are totally cool, make the stabilized whipped cream. In a small saucepan, whisk together confectioners’ sugar and cornstarch. Place pan on medium-high heat and gradually whisk in ½ cup (114g) of cream. Stirring constantly, bring mixture to a boil in order to activate the cornstarch. Simmer for a moment just until mixture thickens.
- Pour mixture into a small bowl and allow to cool to room temperature.
- While mixture is cooling, place metal mixing bowl and whisk attachment in freezer for 15 minutes.
- In the chilly bowl of a stand mixer fitted with cold whisk attachment, whip Hill Station cream until soft peaks begin to form. Add cornstarch mixture a tablespoon or so at a time, whipping constantly. After all of the cornstarch mixture has been added, whip until stiff peaks form.
- Pipe, plop, or spread stabilized whipped cream on top of mini cakes. Decorate tops with sprinkles or dried rose petals. (We used Sprinkle Pop Cupid's Arrow sprinkle medley.)