Caramel Chip Mini Bundt Cakes Food

SALTED CARAMEL BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F. Grease bundt pan generously.
• In a large bowl mix yellow cake mix, pudding mix and mix until well combined. In the same bowl, make a well in the middle and add eggs, milk and mix until well combined. Pour into bundt pan.
• Bake for 40-50 minutes.
• For glaze, in a medium sized pot and the heat over low-medium heat, add the sugar and whisk constantly for 3-5 minutes.
• When sugar becomes slightly sticky, add butter and continue whisking until well combined, this will take about 4-5 minutes. Remove from the stove.
• In the same pot, add heavy cream and stir until caramel is thick and cream. Pour glaze into a bowl and set aside to cool.
• Pour the caramel glaze over bundt cake and sprinkle with sea salt.

CARAMEL CHIP MINI BUNDT CAKES

Steps:

• Preheat oven to 350 degrees.
• Grease mini bundt cake pan with nonstick cooking spray (my pan makes 12 muffin sized mini bundts).
• In a medium bowl combine flour, baking powder, soda, and salt.
• In a large bowl beat softened butter with an electric mixer until smooth and creamy.
• Add sugars and beat until fluffy.
• Beat in eggs, one at a time.
• Add vanilla and beat to combine.
• Add 1/3 flour mixture and ½ of sour cream. Beat on low to blend. Add another 1/3 flour mixture and remaining sour cream. Beat until moistened.
• Add remaining flour mixture and milk. Beat on low until all flour is mixed inches Do not over mix.
• Fold in caramel chips.
• Spoon batter into prepared bundt pan. Do not overfill.
• Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and cool on a wire cooling rack for 5 minutes. Remove from pans to cool completely.
• In a small microwave safe bowl melt butter. Whisk in chocolate chips and 1 tablespoon caramel chips until smooth. Drizzle over cooled cakes, or gently dip tops of cakes into glaze.

CHERRY MINI POUND CAKES

Steps:

• With electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.
• Combine flour, baking powder and salt.
• Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
• Fold in cherries.
• Turn batter into greased and floured mini loaf pans.
• Bake at 350 degrees 45 to 50 minutes or until toothpick inserted near center comes out clean.
• Let cool in pans: 5 minutes; invert cakes onto rack and let cool completely.
• Dust with powdered sugar just before serving.

APPLE MINI BUNDT CAKES

Steps:

• Preheat oven to 350°F Lightly oil and flour the cake molds of a mini Bundt cake pan. In a medium sized mixing bowl, hand-mix the grated apples, 1 tablespoon sugar and cinnamon; set aside. In another bowl, sift the flour, baking powder and salt together; set aside.
• In a larger bowl, combine 2 cups sugar, oil, orange juice, vanilla and eggs. Beat at a higher speed until contents are a smooth consistency. Stir in the flour mixture. If using chopped walnuts, fold them into the mixture during this step.
• Stir the grated apples into the batter mixture. Pour the batter into each mini Bundt cake mold until full.
• Bake in preheated oven for 50 minutes, or until the cake provides slight resistance when lightly touched. Let cakes cool in the pan for 10 minutes, then remove onto a wire rack until completely cool. Sprinkle tops of mini Bundt cakes with confectioners' sugar.

MINI BLUEBERRY BUNDT CAKES

Steps:

• In a small mixing bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries.
• Pour into three 4 inch fluted tube pans coated with nonstick cooking spray. Bake at 350* for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional blueberries if desired.
• NOTE: If using frozen blueberries, do not thaw before adding to batter.