Mini Holiday Bundt Cakelets

Mini Holiday Bundt Cakelets

Serving Size: 6

Qty Ingredient
3/4 cupunsalted butter, softened
1 1/2 cupgranulated sugar
3 eggs, large
1 1/2 cupscake flour
1 teaspoonbaking soda
1/2 teaspoonsalt
1/2 cupsour cream
2 teaspoonvanilla extract, divided
1 cupconfectioners' sugar, sifted
2-3 tablespoonsmilk, divided
as desiredgreen, red or other desired colors

Directions:

  1. Preheat oven to 350°F. Prepare 6 mini Bundt pans with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Pipe about 2 tablespoons of each color into the prepared Bundt pans in a desired pattern. Fill until pans are about 2/3 full.
  6. 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.
  7. 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.
  8. Drizzle glaze over each cake and serve.
  9. Store leftovers in an airtight container up to 5 days.