Mini Bundt Cakes

5 from 1 vote

These Mini Bundt Cakes are the perfect bite-sized dessert! These buttery bundt cakes have a divine taste, rich chocolate flavor, and dried fruit!

Prep Time1

Cook Time28

Total Time1 28

Course: Dessert

Cuisine: Serbian

Servings:

Calories: 213kcal

Author: Nataša

Equipment

stand mixer
measuring cups and spoons
Bowls
Mini bundt cake molds

Ingredients

For the cake batter

2 ½ cup all-purpose flour (350g)
1 cup unsalted butter
2 bags vanilla sugar
2 ½ teaspoon baking powder
5 eggs (separated)
3 ½ oz Lindt chocolate
1 cup granulated sugar
A few drops of fresh lemon juice
½ cup dried cranberries (cut into small pieces)
½ cup dried apricots (cut into small pieces)
4 tablespoon whole milk

For the sugar icing

½ cup powdered sugar
2 tablespoon half-and-half
¼ teaspoon vanilla extract
A few drops of fresh lemon juice

Decoration

Sanding sugar
Sugar crystals
Edible confetti
Nonpareils
Jimmies

Instructions

Separate egg yolk from egg white.
Add sugar and egg yolk to a mixer bowl and beat on high speed for a few minutes. Then start adding butter (one tablespoon at a time) and beat for a few more minutes. Remove from the mixer bowl and wash the bowl.
Add flour, baking powder, and vanilla sugar to another large bowl. Mix until combined.
Add egg whites and beat on high speed for a few minutes until foamy in a mixer bowl.
Add egg whites to the egg yolk mixture and gently fold with a spatula.
Add the egg mixture to the bowl with flour, baking flour, and vanilla sugar. Add 4 tablespoon of milk. Mix until combined (don't overmix). Divide into two equal parts.
Melt 1 tablespoon unsalted butter and chocolate in a small bowl on medium heat. Set aside for a few minutes before adding it to one of the batter parts. Mix until combined.
Combine the dried cranberries and dried apricots and add half of the mixture to each batter part.
Preheat the oven to 350 Fahrenheit. Grease the bundt pans with butter and dust with flour. Shake off any excess flour.
Fill each bundt pan with batter (you can use the batter with the chocolate or without it.)
Bake for 28 minutes or until the toothpick comes out clean. Note that muffins will take longer to bake (if using muffin pan).
While the bundt cakes are baking, prepare the sugar icing. Add powdered sugar, half-and-half, vanilla extract, lemon juice, and food coloring in a medium-size bowl. Mix until combined. Feel free to add any food color you prefer – I decided to go with something for Valentine's Day (deep purple and pink).
Pour the icing on each mini bundt cake (or muffin) and sprinkle decorations on top. Enjoy!

Notes

This recipe can yield one large bundt cake, 24 mini bundt cakes, 12 mini bundt cakes, and 9 muffins or 18 muffins. Please note the bake time might vary.
To create the beautiful mini marble bundt cakes, add batter with chocolate and batter without it (alternately). Then gently swirl the batter with a knife.

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