Mini Easter Bundt Cakes
Mini Easter Bundt Cakes are delightful small cakes perfect for celebrations, bringing festive joy to any table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1/2 cup milk
- 1 egg
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: frosting or glaze for decoration
- Optional: colorful sprinkles for decoration
Instructions
- Preheat the oven to 350°F (175°C). Grease your mini Bundt pans well.
- Cream the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until everything is well combined.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mix, alternating with the milk, until just combined.
- Fill each mini Bundt pan with batter about 2/3 full.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack.
- Once cooled, decorate with frosting or glaze and colorful sprinkles, if desired.
Notes
You can use almond milk instead of regular milk. Use unsalted butter for a balanced flavor. Good-quality vanilla extract enhances flavor.
Find it online: https://www.zaynkitchen.com/mini-easter-bundt-cakes/