Everyone loves bundt cakes, but these mini bundt cakes up the adorable factor to a solid 10! Made in Ree Drummond’s floral “cakelet” pan, these baby bundts pop out with three beautiful floral designs nearly too pretty to decorate. These cakes are the perfect dessert for Mother’s Day or a baby shower, but they’re just as delicious for satisfying lingering cravings for homemade cakes.
What’s the trick to keeping Bundt cakes from sticking to the pan?
Buttering and flouring cake pans is usually a safe bet, but when you’re working with a pan that has lots of nooks and crannies, like these pretty flower pans, nonstick cooking spray — with flour — is best. Because it’s a mist, baking spray finds its way into every crevice of the pan, encouraging those cute cupcakes to slide out with ease while preserving every pretty petal.
What is the best way to decorate Mini Gugelhupf?
For starters, the cakes need to cool completely before frosting and decorating. Eating a warm, freshly glazed cake sure tastes good, but be warned that the glaze will run off immediately! Be patient and allow the cakes to cool to room temperature on a wire rack. Bake them easily and conveniently a day ahead and store in an airtight container.
Which glaze is the best?
That’s a tough nut to crack! The blackberry frosting deserves big points for the color and the sprinkles take it over the top. The maple whiskey glaze is moist and fun, and the pecans add a nice crunch. There is no competition for chocolate lovers – the dark chocolate sea salt frosting is to die for! But why choose? These glazes are super easy, so try all three! Just one more tip: the recipe calls for adding between 1 and 3 teaspoons of water to thin the glaze. Add the water gradually; The icing should be thick enough to run but not so thin that it runs right off.
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For the cakes:
unsalted butter, at room temperature
large eggs, at room temperature
For the blackberry glaze:
seedless blackberry jam
White sprinkles for garnish
For the Dark Chocolate Sea Salt Glaze:
unsweetened dark cocoa powder
sea salt, plus more for garnish
Shaved chocolate curls for garnish
For the maple whiskey glaze:
Chopped toasted pecans for garnish
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- For the cake: Preheat the oven to 350°. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high until pale and creamy, about 4 minutes. Add sugar and salt. Beat on medium-high until light and fluffy, about 3 minutes. With the mixer running, add the eggs one at a time, beating after each addition until well combined.
- Add 1 cup flour and beat on low until just combined. Add half the buttermilk and beat until just combined. Repeat with the remaining flour and buttermilk. Stir in the vanilla and almond extract.
- Spray 2 mini bundt pans (12 3-inch cavities) with nonstick cooking spray. Divide the batter evenly between the wells of the pans (about 1/4 cup each) and tap the pans on the counter to level the batter. Bake for 25 to 30 minutes, until cakes are golden brown and a wooden skewer inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes. Invert the cakes onto a wire rack and let cool completely, about 1 hour.
- For the Blackberry Frosting: In a medium microwave bowl, microwave the jam until melted and smooth, 15 to 30 seconds. Stir in the powdered sugar until well combined, adding 1 to 3 teaspoons water to thin as needed. Divide the glaze over 4 cakes. Garnish with sprinkles.
- For the Dark Chocolate Frosting: Combine milk, powdered sugar, cocoa powder, and sea salt in a medium bowl until combined, adding 1 to 3 teaspoons water to thin, as needed. Divide the glaze over 4 cakes. Garnish with grated chocolate and sea salt.
- For the Maple Whiskey Frosting: In a medium bowl, whisk together the powdered sugar, maple syrup, and whiskey until smooth, adding 1 to 3 teaspoons water to thin, if needed. Divide the glaze over 4 cakes. Garnish with pecans.
If you only want one type of frosting, simply triple the frosting recipe you want to get enough to cover all the cakes.
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