Mini bundt cakes

Name: Mini bundt cakes
Yield: 4 servings
Cuisine: Polish
Ingredients: 150g Butter; 175g Plain Flour; 125g Caster Sugar; 3 Egg; 1 tsp Baking Powder; 2 tsp Cocoa Powder; 3 tablespoons Milk; 1 tablespoon Icing Sugar

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Butter150 g
Plain Flour175 g
Caster Sugar125 g
Egg3
Baking Powder1 tsp
Cocoa Powder2 tsp
Milk3 tbsp
Icing Sugar1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Heat the oven to 180C/160C fan/gas 4. Melt 25g butter and generously brush into the holes of a mini bundt tins. Tip a little flour into each hole and shake to coat, then tip out the excess. Beat the butter, caster sugar and a pinch of salt together using an electric whisk. Add the eggs, one at a time, beating well after each addition. Combine the flour and baking powder in a separate bowl, then sift this into the wet ingredients and stir until smooth. Combine the cocoa powder and milk in a small bowl until smooth.
2
Spoon 1 tbsp of the plain batter into each hole of the bundt tin. Mix the remaining plain batter with the cocoa powder mixture, then divide this between the holes. Bake for 15-18 mins, or until a skewer inserted into the cakes comes out clean. Leave to cool in the tin for 5 mins, then turn out onto a wire rack and leave to cool completely. Dust with icing sugar to serve.
3
Pour 1 tablespoon of light batter into each mold. Mix the remaining batter with the stirred cocoa mixture and then fill the molds with a tablespoon.

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