Mini cake recipes are perfect for individual treats, and these Classic Vanilla Bean Mini Bundts are exceptionally charming and delicious. You’ll love creating these delightful little cakes that are both impressive and easy to make.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free baking blend if needed, but the texture might vary slightly.
- Granulated sugar: Brown sugar can be used for a slightly deeper, caramel-like flavor.
- Unsalted butter: Margarine can be substituted, but for best flavor, stick with butter.
- Vanilla bean paste: Pure vanilla extract is a good substitute if you don’t have paste.
- Buttermilk: If you don’t have buttermilk, combine regular milk with a teaspoon of lemon juice or white vinegar and let it sit for 5 minutes.
Ingredients:
For the Mini Bundts:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste
- 1 cup buttermilk
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 12 mini bundts
- Tools Needed: Mini bundt pan, mixing bowls, whisk, electric mixer
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Generously grease and flour your mini bundt pan, ensuring every crevice is coated to prevent sticking. This step is crucial for perfectly shaped mini cake recipes.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside. This ensures all your dry ingredients are evenly distributed.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This creates the foundational texture for your mini cake recipes.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste. You’ll notice the mixture becoming richer and more fragrant.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Fill the Mini Bundt Pan
Spoon the batter evenly into each cavity of your prepared mini bundt pan, filling each about two-thirds full. Avoid overfilling, as the cakes will rise during baking.
7. Bake the Mini Bundts
Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a bundt comes out clean. Let them cool in the pan for 5 minutes before carefully inverting them onto a wire rack to cool completely.
8. Prepare the Glaze
While the mini bundts cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more sugar for a thicker glaze or more milk for a thinner one.
9. Glaze Your Mini Bundts
Once the mini bundts are completely cool, drizzle the glaze over each one. Allow the glaze to set before serving these delightful mini cake recipes.
Variation Ideas:
- Citrus Zest: Add a teaspoon of lemon or orange zest to the batter for a bright flavor.
- Chocolate Chip: Fold in a half cup of mini chocolate chips for a chocolatey twist.
- Sprinkle Fun: Add colorful sprinkles to the batter or on top of the glaze for a festive look.
Storage Instructions:
You can store these Classic Vanilla Bean Mini Bundts in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be refrigerated for up to a week. For best results, allow them to come to room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Can I use regular vanilla extract instead of vanilla bean paste?
A: Yes, you can substitute pure vanilla extract for vanilla bean paste; use the same amount.
Q: My mini bundts are sticking to the pan. What did I do wrong?
A: Ensure you thoroughly grease and flour every part of the pan. Sometimes a baking spray with flour works best for intricate bundt designs.
Q: Can I freeze these mini bundts?
A: Yes, you can freeze unglazed mini bundts for up to 2 months. Thaw them at room temperature before glazing and serving.
Q: How do I know when the bundts are fully baked?
A: A wooden skewer or toothpick inserted into the center of a cake should come out clean when it’s fully baked.
Q: Can I make these in a standard muffin tin?
A: Yes, you can, but they won’t have the bundt shape. Bake them for a slightly shorter time, checking for doneness with a toothpick.
Q: What if I don’t have buttermilk?
A: You can make a homemade buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5-10 minutes.