White Russian Mini Bundt Cakes for #BundtBakers
You can have your drink and eat it too. Wait, isn’t it supposed to be: you can have your cake and eat it too? Actually both are correct this month because of Bundt Bakers. The theme is simply “Beverages”. Simple, yes, yet unbelievable amount of possibilities. It took me quite a while to narrow down what I would bake. I finally settled on White Russian Mini Bundt Cakes.
Why did I pick that cocktail? Because I adore the combination of coffee and cream. However, it wasn’t my first choice. My first inkling was something spooky because Halloween is around the corner. I envisioned using red wine for bloody red cakes. Then I remembered struggling with the color when I made Merlot Cherry Cupcakes with Sweet White Frosting. Red wine + cake batter = ugly grey. I didn’t want to go through using large amounts of food coloring to get a blood red color after baking.
Next decision was which pan to use. I thought about holiday cocktail parties with a spread of small bites. Mini cakes would work nicely. Last part was coming up with a recipe. I found several on the internet to use as a guide. I took parts of several and reduced amounts to make batter as if I was baking 12 cupcakes. It was full on recipe development and gets tricky when finagling recipes for baked goods. Too much or too little of something can mess up the whole thing. I was delighted with how they turned out.
Ingredients
For the mini bundt cakes:
Pinch of salt
For the glaze:
Instructions
For the mini bundt cakes:
Why did I pick that cocktail? Because I adore the combination of coffee and cream. However, it wasn’t my first choice. My first inkling was something spooky because Halloween is around the corner. I envisioned using red wine for bloody red cakes. Then I remembered struggling with the color when I made Merlot Cherry Cupcakes with Sweet White Frosting. Red wine + cake batter = ugly grey. I didn’t want to go through using large amounts of food coloring to get a blood red color after baking.
Next decision was which pan to use. I thought about holiday cocktail parties with a spread of small bites. Mini cakes would work nicely. Last part was coming up with a recipe. I found several on the internet to use as a guide. I took parts of several and reduced amounts to make batter as if I was baking 12 cupcakes. It was full on recipe development and gets tricky when finagling recipes for baked goods. Too much or too little of something can mess up the whole thing. I was delighted with how they turned out.
Ingredients
For the mini bundt cakes:
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter at room temperature
- 1 egg plus 1 egg white at room temperature
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Pinch of salt
- 1/3 cup heavy whipping cream at room temperature
- 1/4 cup Kahlúa
- 1 tablespoon plus 1 teaspoon vodka
For the glaze:
- 1 cup confectioners sugar sifted
- 1 1/2 teaspoon unsalted butter melted
- 2 teaspoons Kahlúa
- 1/2 teaspoon vodka
- 3 teaspoons heavy whipping cream plus more if needed
Instructions
For the mini bundt cakes:
- Preheat oven to 350°F. Lightly grease a mini bundt cake pan (12 cakes).
- Beat sugar and butter in a large bowl until creamy.
- Add egg and egg white, one at a time, beating well after each addition.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl.
- Stir together cream, Kahlúa, and vodka.
- Add flour mixture to creamed mixture in three additions, alternately with Kahlúa mixture in two additions, mixing on low speed until just combined. Do not over-mix.
- Spoon batter into bundt cake cups.
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