Mini Bundt Cakes Food

MINI BUNDT CAKES

Steps:

• Preheat oven to 350 degrees.
• Prepare cake mix according to package directions, or use your favorite yellow cake recipe.
• Pour batter into 6 cavity mini bundt cake pan, filling just over half way. You may have a little batter left.
• Bake for 21 minutes.
• Remove from oven and cool 10 minutes in the pans. Then turn them out onto a wire rack to cool completely.
• Stir ingredients together in small bowl. Add the milk one tablespoon at a time until the glaze is drizzle consistency.
• Drizzle icing over cakes.
• Sprinkle with flower sprinkles while the glaze is still wet..

MINI CHOCOLATE-CHERRY BUNDT CAKES

Steps:

• For the cakes: Preheat the oven to 350 degrees F.
• Chop 6 of the maraschino cherries and toss with a small amount of flour to coat in a small bowl. Set aside.
• In a large bowl, stir together the flour, sugar and salt and set aside. In another bowl, mix the buttermilk, cherry syrup, baking soda, vanilla and egg with a fork and set aside.
• Bring 1 cup water to a boil in a small pan. Meanwhile, in a medium saucepan, melt the butter over medium heat; add the cocoa and whisk to combine. Add the boiling water to the cocoa mixture and allow to bubble for a moment, then turn off the heat.
• Pour the cocoa mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Mix in the flour-coated cherries.
• Divide the batter among the cavities of a 6-cavity nonstick mini Bundt pan and bake until an inserted cake tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pan briefly before removing them to a cooling rack placed over a baking sheet.
• For the chocolate ganache: Heat the cream in a small saucepan until very hot, then add the vanilla. Pour the hot cream over the chocolate in a heatproof bowl; stir completely to melt the chocolate.
• Pour the ganache over the cakes. Chop the remaining 6 cherries and sprinkle them over the top. Allow the ganache to set before serving.

MINI BUNDT CAKES

Steps:

• Preheat oven to 350 degrees F.
• Using a mixer, mix together eggs, sour cream, water, and oil.
• Mix in cake mix and pudding mix and beat until smooth.
• Spray mini bundt cake pan with non-stick cooking spray.
• Fill each one about 2/3's full with batter.
• Bake 18-20 minutes or until toothpick comes out clean.
• Let cakes cool in pan for about 5 minutes.
• Carefully turn the pan over and tap to release the cakes.
• Let them cool on a wire rack.

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.

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 CARROT BUNDT CAKES

Steps:

• Cake: Combine all ingredients in a large mixing bowl and beat for 2 minutes with electric beater for 2 minutes.
• Pour into greased mini Bundt pan.
• Bake at 375ºF for 18-20 minutes or until a toothpick comes out clean.
• Let cool for 10 minutes then remove to serving plate. Top with cream cheese drizzle.
• Drizzle: Combine all ingredients in a bowl; beat with electric mixer until smooth.