Mini Orange Bundt Cakes Recipes

MINI ORANGE BUNDT CAKES

Steps:

• Preheat the oven to 350 degrees.
• Whisk flour, baking powder, baking soda and salt in a separate bowl. Set aside.
• Zest two oranges. You should take off all of the outer layer of the peel, but not get to the white part, which is bitter.
• Juice the orange. Set aside 1 1/2 Tablespoons of the zest for the batter and 1/2 Tablespoon for the glaze.
• Set aside 4 Tablespoons of juice for the batter and 2-3 Tablespoons of juice for the glaze.
• Combine the buttermilk, 4 Tablespoons orange juice, 1 1/2 Tablespoons zest and vanilla in a measuring cup.
• Mix the eggs and yolk in another small bowl just until combined.
• Cream the butter and sugar on medium speed for about 3 minutes until light and fluffy.
• Pour in half of the eggs and mix for about 15 seconds, using a rubber spatula to scrape down the sides of the bowl.
• Repeat with the rest of the eggs. It will look curdled. Don't worry, when you add the flour it will be fine.
• Add 1/3 of the flour mixture to the batter. Mix just until combined, about 15 seconds.
• Pour in half of the buttermilk mixture. Mix again.
• Add half of the remaining flour. Mix.
• Add the rest of the buttermilk mixture, followed by the rest of the flour mixture.
• It is very important not to over mix. With each addition, mix until just barely incorporated. In the end, finish mixing with a rubber spatula.
• Spray the bundt cake mold with baking spray or grease with butter and then coat with flour, tapping out excess.
• Fill the mold 2/3 full with batter.
• Bake 20-25 minutes.
• Invert the baked bundt cakes onto a cooling rack.
• Meanwhile, make the glaze by whisking all the ingredients together.
• Apply glaze while the bundt cakes are still warm, either with a pastry brush or pouring it on, letting excess drip off on the rack.
• If you have only one pan with 6 mini bundt cakes, refrigerate the dough while waiting for the first batch to bake. Of course, you can bake this as one large bundt cake.