Mini Strawberry Bundt Cakes Recipes

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 STRAWBERRY BUNDT CAKES

Steps:

• Preheat the oven to 350 F. Grease and flour a regular bundt pan or a 6 mini bundt cake pan and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter together on medium high speed for 2 minutes. Add in the eggs and continue beating. Next, add in the milk, sour cream, strawberry flavoring and vanilla extract.
• In a medium sized bowl, whisk together the flour, baking powder and salt. Add the flour mixture and jello into the wet mixture and stir just until combined. Drop in a few drops of food coloring and mix until all of the batter is colored.
• Pour batter into the prepared bundt pan and place into the oven to bake. If you are baking in a regular bundt pan, bake for 55 minutes or until a toothpick inserted comes out clean. If you are baking mini bundt cakes, bake for 30 minutes or until a toothpick inserted comes out clean or with moist crumbs. Remove from the oven and place onto a cooling rack to cool.
• While the cake is cooling, make the glaze by whisking all of the ingredients together in a small bowl.
• Remove cake from bundt pan and place onto a plate or cake stand. Once cakes are cooled completely to room temperature, pour glaze over top and let set for 5 minutes before serving.

STRAWBERRY MINI BUNDT CAKES

Steps:

• Preheat oven to 180°C. Grease a mini bundt tray well with non-stick spray.
• Cream the butter and sugar together until light and fluffy.
• Add the egg and vanilla extract and beat well.
• In a separate bowl, sift together the cake flour, salt and baking powder.
• Add the flour mixture to creamed mixture, alternating with the pureed strawberries.
• Fill the bundt about ¾ full with mixture and bake for 15-17 minutes until lightly golden brown.
• Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
• Beat the cream cheese a medium size bowl until smooth.
• Add in the icing sugar and continue mixing.
• Add in the first tablespoon of milk to see what your consistency is like. You may need a further 1 or 2 spoonfuls of milk until the icing is a drizzle consistency.
• Drizzle the cream cheese icing over the cooled bundts, allowed it to fall over the sides.
• Top each cake with a washed and dried edible flower.
• Enjoy!