
Mini Holiday Bundt Cakelets

Mini Holiday Bundt Cakelets
70m total time
45M prep time
11 ingredients
6 servings
Ratings






Preheat oven to 350°F. Prepare 6 mini Bundt pans with nonstick cooking spray.
In the bowl of a stand mixer, beat together butter and sugar, until fluffy and pale in color. Add eggs, one at a time, beating well after each addition.
In a separate bowl, sift together cake flour, baking soda and salt. On low speed, slowly add flour mixture to the butter mixture. Beat until just combined. Add sour cream and 1 teaspoon vanilla extract, beat until combined.
Divide batter into 3 bowls. Add food coloring to 2 of the bowls, mixing until desired colors are achieved. Place each bowl of batter into separate piping bags.
Pipe about 2 tablespoons of each color into the prepared Bundt pans in a desired pattern. Fill until pans are about 2/3 full.
Bake 25-30 minutes, until a toothpick inserted in the center of a cake comes out clean. Allow to cool about 15 minutes, then invert pan onto a cooling rack. Allow to cool completely.
In a medium bowl, add confectioners’ sugar, 2 tablespoons milk and 1 teaspoon vanilla extract. Stir until smooth and add remaining 1 tablespoon milk to attain desired consistency.
Drizzle glaze over each cake and serve.
Store leftovers in an airtight container up to 5 days.
unsalted butter, softened |
¾ cup
|
granulated sugar |
1½ cup
|
large eggs |
3
|
cake flour |
1½ cup
|
baking soda |
1 tsp
|
salt |
½ tsp
|
sour cream |
½ cup
|
vanilla extract, divided |
2 tsp
|
confectioners' sugar, sifted |
1 cup
|
milk, divided |
2-3 Tbsp.
|
green, red or other desired colors |
food coloring
|
Calories | 680 |
Total Fat | 29 g |
Saturated Fat | 17 g |
Cholesterol | 170 mg |
Poly Fat | 1.5 g |
Mono Fat | 8 g |
Sodium | 420 mg |
Total Carbohydrate | 98 g |
Sugar | 71 g |
Dietary Fiber | 1 g |
Protein | 9 g |
Vitamin A | 280 mcg |
Calcium | 60 mg |
Iron | 2.3 mg |
Vitamin D | 0.6 mcg |
Folate | 15 µg |
Choline | 80 mg |
Potassium | 60 mg |