Description
Delightful Mini Easter Bundt Cakes bring spring’s sweetness to your dessert table with charming miniature proportions. Pastel glazes and playful decorations make these petite treats irresistible for holiday gatherings, delighting guests with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (360 milliliters) all-purpose flour
- ¾ cup (150 grams) granulated sugar
- ½ cup (113 grams) unsalted butter, softened
- 2 large eggs
Cake Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) buttermilk (or substitute with milk + ½ tablespoon lemon juice)
- ¼ cup (60 milliliters) sour cream
Glaze and Decoration Ingredients:
- 1 ½ cups (180 grams) powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
- Food coloring (pastel shades like pink, yellow, green, blue)
- Easter-themed sprinkles
- Mini chocolate eggs (optional)
Instructions
- Meticulously prepare the baking vessel by coating a mini bundt cake pan with non-stick spray, ensuring thorough coverage. Calibrate the oven temperature to 350F (175C).
- Sift together flour, baking powder, baking soda, and salt in a separate mixing vessel, creating a uniform dry ingredient foundation.
- Cream butter and sugar in a spacious mixing bowl until the mixture achieves a light, airy consistency. Incorporate eggs individually, thoroughly blending after each addition. Infuse vanilla extract for enhanced flavor complexity.
- Gently fold dry ingredients into the butter mixture, alternating with buttermilk and sour cream. Maintain a delicate mixing technique to preserve the batter’s airiness, concluding with dry ingredients.
- Distribute batter evenly across mini bundt cavities, filling approximately two-thirds of each compartment. Transfer to preheated oven and bake for 15-18 minutes, monitoring until a inserted toothpick emerges clean.
- Allow cakes to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack. Permit complete temperature reduction before proceeding with decoration.
- Craft a silky glaze by whisking powdered sugar, milk, and vanilla extract until achieving a smooth, glossy consistency. Divide glaze into separate bowls, introducing pastel food coloring for visual intrigue.
- Embellish cooled cakes by drizzling or immersing tops in colored glaze. Immediately scatter festive sprinkles and optional mini chocolate eggs for a whimsical Easter presentation.
- Permit glaze to solidify for approximately 15 minutes. Arrange on an elegant platter, ready to delight guests with these miniature confectionery treasures.
Notes
- Adjust the butter temperature to room temperature for smoother mixing and better cake texture.
- Use a light hand when combining wet and dry ingredients to prevent tough, dense cakes.
- Swap buttermilk with Greek yogurt for a tangier flavor and added protein boost.
- Customize glazes with natural food colorings like beetroot or matcha powder for vibrant pastel shades without artificial additives.
- Prep Time: 18 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 1 g
- Sodium: 125 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 10 mg