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When the ice stars glitter on the windows in the early morning and the house smells of delicious pastries, then the cosy time of the year begins. And these mini bundt cakes fits wonderfully. Tiny moist and tasty little cakes with oranges, cinnamon and sweet pieces of chocolate.
How to Make Mini Bundt Cakes
These mini bundt cakes begin by creaming butter and sugar together. This step guarantees a soft crumb. Next, add the eggs one by one and vanilla. Mix in the dry ingredients and a slash of milk. The cake batter is very thick, so you know the end result will be perfectly dense. If you use the same mini bundt pan I have, you get about 12-16 mini bundt cakes. Fill the pan each about 2/3 full.
If you don’t have a mini bundt pan you can use a muffin pan or a small bundt cake pan.
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Let`s Decorate
These mini bundt cakes are wonderful with a simple sprinkle of powdered sugar or with lemon glaze for a decadent treat.
You can also dunk the mini cakes in dark or white chocolate.
Mini bundt cakes
200 g butter, softened
120 g of sugar
4 eggs
1 tsp vanilla extract or 2 tsp vanilla sugar
2 tsp of baking powder
400 g spelt flour (Type 630)
1 tsp cinnamon
1/2 tsp of orangen zest
80 g chocolate drops
Pinch of sea salt
1 mini bundt pan or alternatively muffin pan
Preheat the oven to 180 ° C and generously grease a mini bundt pan and dust with flour. Mix flour with baking powder, cinnamon, salt and orange zest.
Beat the butter and sugar together on high speed until creamy, about 5 minutes. With the mixer running on low speed, add the eggs one at a time and vanilla. Beat on medium-high speed until combined. With the mixer running on low speed, slowly add the dry ingredients and 50 ml milk. Beat everything just until combined. But don´t over-mix. Batter will be very creamy and thick. Finally, fold in the chocolate drops.
Spoon batter into pan, best done by placing the batter in a piping bag and then squirting into the pan. Bake the minis for 20 minutes.
After baking, let cool in the pan for 10 minutes, take out and then let cool on on a wire rack.
Dust with powdered sugar and enjoy.
If you try these mini bundt cakes or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE We would love to see what you come up with. Thank you!
Mini bundt cakes
Equipment
- baking pan
Ingredients
- 200 g butter softened
- 120 g of sugar
- 4 eggs
- 1 tsp vanilla extract or 2 tsp vanilla sugar
- 2 tsp of baking powder
- 400 g spelt flour Type 630
- 1 tsp cinnamon
- 1/2 tsp of orangen zest
- 80 g chocolate drops
- Pinch of sea salt
- 1 mini bundt pan or use a muffin pan
Instructions
- Preheat the oven to 180 ° C and generously grease a mini bundt pan and dust with flour. Mix flour with baking powder, cinnamon, salt and orange zest.
- Beat the butter and sugar together on high speed until creamy, about 5 minutes. With the mixer running on low speed, add the eggs one at a time and vanilla. Beat on medium-high speed until combined. With the mixer running on low speed, slowly add the dry ingredients and 50 ml milk. Beat everything just until combined. But don´t over-mix. Batter will be very creamy and thick. Finally, fold in the chocolate drops.
- Spoon batter into pan, best done by placing the batter in a piping bag and then squirting into the pan. Bake the minis for 20 minutes.
- After baking, let cool in the pan for 10 minutes, take out and then let cool on on a wire rack.
- Dust with powdered sugar and enjoy
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