Description
Delicious and moist mini bundt cakes topped with a sweet glaze and decorated with mini Cadbury eggs, perfect for any occasion.
Ingredients
Scale
- 1 cup Unsalted Butter (softened, provides richness and moisture)
- 1 cup Granulated Sugar (can substitute with brown sugar)
- 3 large Eggs (ensure at room temperature)
- 2 teaspoons Vanilla Extract (or almond extract as an alternative)
- 2 cups All-Purpose Flour (gluten-free flour can be used)
- 1 tablespoon Baking Powder (ensure it’s fresh)
- 1 teaspoon Salt (a pinch enhances sweetness)
- 1/2 cup Heavy Cream (can substitute with plant-based milk)
- 1 cup Powdered Sugar (for the glaze)
- 1 cup Mini Cadbury Eggs (decorative element)
Instructions
- Preheat your oven to 300°F (149°C) and grease the Bundtlette pan.
- In a mixing bowl, cream unsalted butter and granulated sugar for 3-4 minutes.
- Add eggs one at a time, ensuring each is incorporated.
- Sift together flour, baking powder, and salt in a separate bowl.
- Fold the dry mixture into the butter and egg mixture.
- Whisk heavy cream and vanilla in another bowl, then add to the batter alternately with the dry ingredients.
- Spoon the batter into the pan and bake for approximately 20 minutes.
- Cool in the pan for 10 minutes, then invert to release.
- Prepare the glaze and drizzle over the cooled cakes, topping with mini chocolate eggs.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- These cakes are great for parties and can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg