5/31/2023 0 Comments Mail mini bundt cakesCakes before glazing Baking Tips for these Mini Cranberry Bundt CakesĪside from greasing your pans well, this recipe is pretty straightforward. Add orange flavoring and extract to your liking. That’s a stronger, more concentrated flavor than what you get from regular orange juice. The next time I make this recipe, I’ll also be adding more orange extract to my glaze. Then add your water or orange juice, along with powdered sugar, and stir until well-combined. Heat your cream cheese in a bowl in the microwave in short blasts of about 5 seconds on a lower power until it’s warm and creamy. It really rounds out the flavor and creates a nice balance with the somewhat sour nature of the cranberries. I use a generous portion of the fruit in this recipe, but that’s because I really wanted to see this pretty fruit throughout these mini cakes! You definitely can’t miss them here.īecause cranberries aren’t particularly sweet, it is important to include the glaze at the end. I wanted to change that by making these mini holiday Bundt cakes featuring this unique berry. This is a a seasonal fruit I really enjoy but normally only have in sauces and jellies. Whether you celebrate Christmas or a different holiday (there are so many wonderful ones throughout December!), I’m sure you’ll begin to see cranberries popping up in your local grocery store. Creamed butter and sugar How your batter will look after adding wet ingredients to creamed butter and sugar Batter fully mixed, before incorporating cranberries Cranberries are here, and batter is ready to go into your greased and floured pan! Glaze for this Christmas Mini Bundt Cake Recipe Or plan to have a little extra and bake another individual cake or two. This recipe makes about 4.5 cups of batter, so if you’re using a different mini Bundt cake pan, make sure it can handle that much batter. You should look for a similar pan, at least in terms of how much batter it will hold. I really love my Nordicware mini Bundt cake pan and use this particular one. This helps ensure all your cakes come easily and cleanly out of your pan once they’ve baked and cooled. You can also spray your pan with Baker’s Joy. If you have a high-quality pan that you flour and grease well, you should not have any issues. The end results – individual mini cakes – make nice gifts for friends and family.Īnd while I’ve seen reviews online where people have a hard time removing Bundt cakes from their pans, there are steps you can take to avoid that. I’m always looking for Christmas recipes, and this is one you’ll want to add to your rotation this season! The Right Pan for these Mini Cranberry Bundt Cakesįor starters, you’ll need a mini Bundt cake pan to make these mini holiday cakes! If you’re skeptical of Bundt cakes and pans, let me say I’ve used my own far more in the past few months than I’d have imagined. These easy holiday cakes are the perfect size for a smaller gathering (or double the recipe if you need more!). Plus, the holidays are busy and hectic enough so dessert should be as simple as possible. But don’t worry – the cream cheese glaze gives plenty of flavor and sweetness. You’ll also enjoy these mini cranberry Bundt cakes if you like the flavor of cranberry and don’t want a super sugary dessert. They’re practically overflowing with cranberries, which give them a pretty, seasonal look. If you’re looking for a lighter sweet treat this holiday season, these mini holiday Bundt cakes are for you. But sometimes all the chocolate and eggnog can be a bit heavy. Sauce should be stored in a refrigerator.I love rich, decadent desserts during Christmastime and the holidays. Store ungarnished at ambient temperature in an airtight container. OR ice with store bought Dulce de Leche Sauce Stir through with a spatula 4 Tbsp of butter.Ĭoffee sauce: whisk 3 cups of icing sugar, 1 tsp of lemon juice and 1 Tbsp of instant coffee (diluted with water) until a thick sauce forms. Pour over 250g of dark chocolate and let stand for 5 minutes untouched. Ganache sauce: Bring to a gentle simmer 1 cup of cream. Let cakes stand for 10 minutes then invert from pans on to a cooling rack. Spoon batter until ¾ full into the tins and bake for 20-25 minutes until a wooden pick comes out clean. Repeat until all ingredients are combined. After 2 minutes stop and scrape ingredients down into the bowl to ensure all ingredients are mixed through.Īdd eggs one at a time whilst beating on medium speed.Ĭombine flour, cocoa powder, baking soda and salt in a separate bowl.Īdd ¼ of the flour mixture, then ½ the buttermilk. In a stand mixer, beat butter and sugars on a medium speed until light and fluffy. Spray 2 mini bundt cake tins with cooking spray.
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