Zucchini-Lemon-Blackberry Mini-Bundts

June 17, 2016 by Housewife's Whimsy in Bundt Cakes, Recipes

IMG_20160526_111321520 When I made these everyone was in awe of this flavor combination. I believe more than one person said they were “heavenly”, so you’re definitely going to want to try these out. I kind of made these by accident. I was going through my freezer trying to get rid of some of the things that had been there for several months and I came across blackberries and zucchini. I decided they would make the perfect combination along with a little lemon to zest it up.Instead of making cupcakes I wanted to make something a little more special. I love making Mini-Bundts and I thought this would be the perfect recipe for them. I actually have three mini-bundt pans from Nordic Ware that I really love. If you’re looking for one I highly suggest theirs. You will need to double this recipe if you want to make it in a regular sized Bundt pan.You have two options for the icing on these. I tried it both ways and I decided I prefer the way laid out below. You can also not thin the icing and it will be a regular cream cheese frosting. I found it was hard to spread evenly on the mini-bundts though, and it detracted from their shape since it pretty much just hid their cute tops. When you heat the frosting, it thins and turns into a glaze. You maintain the beauty of the mini-bundts without sacrificing any of the flavor.[amd-yrecipe-recipe:214]Source: Adapted from Betcha Can’t Eat Just One

Red Velvet Mini-Bundt

February 06, 2015 by Housewife's Whimsy in Bundt Cakes, Recipes

Red Velvet is a great way to make any dinner party or dessert a little fancier. These bundts are a vibrant red and have a delicious flavor. They would make a fantastic Valentines dessert. I chose to top half of them with vanilla cream cheese frosting and the other half with chocolate ganache and white chocolate chips.

Red Velvet Mini-Bundt½ Cup + 2 Tablespoons Oil½ Cup Buttermilk1 Eggs1 Tablespoons Red Food Coloring½ Teaspoon White Vinegar½ Teaspoon Vanilla1 ¼ Cup Flour¾ Cup + 2 Tablespoons Sugar½ Teaspoon Baking Soda¼ Heaping Teaspoon salt½ Tablespoon Dutch Process Cocoa Powder

Preheat the oven to 350 and spray a mini-bundt pan

Mix the eggs, sugar, vanilla, vinegar, buttermilk, red food coloring, milk and oil in a large bowl.

When well combined add the baking soda, salt and cocoa powder. Mix well.

Add the flour and mix well.

Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.

Let cool for 2 minutes then turn onto a cooling rack.(If you don’t turn them out right after you bake they will likely stick to the pan.)Let cool completely then glaze, or ice.

Source:Adapted from: Kiss my Bundt by Chrysta Wilson

Mint Chocolate Mini-Bundt

February 05, 2015 by Housewife's Whimsy in Bundt Cakes, Recipes

These bundts have a deliciously light mint flavor while still maintaining the perfect chocolate effect. They are reminiscent of Girl Scout cookies, especially when paired with a chocolate-mint glaze. Be aware that you need to add boiling water to the batter. Be careful when pouring so as not to burn yourself.For these bundts I used a chocolate-mint ganache on half and a vanilla cream cheese frosting with mint-chocolate chips on the other half.

Mint Chocolate Mini-Bundt¾ Cup and 2 Tablespoons Sugar1 Cup Flour¼ and 2 Tablespoons Dutch Process Cocoa Powder½ Heaping Teaspoon Baking Soda½ Heaping Teaspoon Baking Powder¼ Heaping Teaspoon Salt½ Teaspoon Vanilla Extract½ Tablespoon Peppermint Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling Water

Preheat the oven to 350 and spray a mini-bundt panMix the eggs, sugar, vanilla, peppermint, milk and oil in a large bowl.When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.Add the flour and mix well.

Slowly add the boiling water and mix well, being careful not to splash the liquid around.Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.Let cool for 2 minutes then turn onto a cooling rack.(If you don’t turn them out right after you bake they will likely stick to the pan.)

Let cool completely then glaze, or ice.

Source:Adapted from: Kiss my Bundt by Chrysta Wilson

Vanilla Mini-Bundt

February 04, 2015 by Housewife's Whimsy in Bundt Cakes, Recipes

I don’t normally enjoy plain vanilla, its just too bland for my tastes. This cake has a lot of good flavor though and is light and fluffy. Make sure you cream the butter and sugar together before adding the other ingredients. This will give you a fluffy buttery base for your cakes. I iced half of these with a vanilla buttercream and the other half with Nutella.

Vanilla Mini-Bundt1 ¼ Cup Flour1 ¼ Teaspoon Baking Soda¼ Teaspoon Salt6 Tablespoons Butter¾ Cup + 2 Tablespoons Sugar2 Eggs¾ Teaspoon Vanilla½ Cup + 2 Tablespoons Milk

Preheat the oven to 350 and spray a mini-bundt panCream together the butter and sugar.Mix the eggs, vanilla, milk and vanilla into the butter/sugar mixture.When well combined add the baking soda and salt.Add the flour and mix well.Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.

Let cool for 2 minutes then turn onto a cooling rack.(If you don’t turn them out right after you bake they will likely stick to the pan.)

Let cool completely then glaze, or ice.

Source:Adapted from: Kiss my Bundt by Chrysta Wilson

Chocolate Mini-Bundt

February 03, 2015 by Housewife's Whimsy in Bundt Cakes, Recipes

The second set of mini-bundts I made for Alex’s work was a dozen chocolate bundts. This recipe is very easy and turns out fantastic! For these bundts I made half of them turtle (caramel and pecan) and half were iced with a vanilla cream cheese icing. Be aware that you need to add boiling water at the end of this recipe. You will be adding it to the prepared batter so stir very carefully.

Chocolate Mini-Bundt¾ Cup and 2 Tablespoons Sugar1 Cup Flour¼ and 2 Tablespoons Dutch Process Cocoa Powder½ Heaping Teaspoon Baking Soda½ Heaping Teaspoon Baking Powder¼ Heaping Teaspoon Salt½ Teaspoon Vanilla Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling Water

Preheat the oven to 350 and spray a mini-bundt pan

Mix the eggs, sugar, vanilla, milk and oil in a large bowl.When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.

Add the flour and mix well.

Slowly add the boiling water and mix well, being careful not to splash the liquid around.Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.

Let cool for 2 minutes then turn onto a cooling rack.(If you don’t turn them out right after you bake they will likely stick to the pan.)Let cool completely then glaze, or ice.

Source:Adapted from: Kiss my Bundt by Chrysta Wilson

Pumpkin Mini-Bundt

February 02, 2015 by Housewife's Whimsy in Bundt Cakes, Recipes

Recently I had the opportunity to bake birthday treats for Alex’s office. I couldn’t decide what type to make so I went ahead and made five different types! I absolutely love the Nordic Ware Brownie Bundt pans. This recipe makes one pan of mini-bundts, just multiply the recipe per how many dozen you need. They also tend to pop over the edges, if you want smaller bundt use a mini muffin pan for the extra batter.This bundt pairs well with a cinnamon cream cheese frosting, caramel, cinnamon glaze or a vanilla buttercream frosting. I had a jar of Trader Joes Pumpkin Caramel Sauce on hand so I used that on one half of the bundts. I put a vanilla buttercream with drizzled caramel sauce and crushed pecans on the other half of the bundts.

Pumpkin Mini-Bundt1 ½ Cup Flour½ Tablespoon Baking Powder½ Tablespoon Baking Soda½ Tablespoon Pumpkin Pie Spice½ Teaspoon Salt2 Eggs½ Cup Sugar½ Cup Brown Sugar1 Teaspoon Vanilla Extract7.5 oz Pumpkin Puree½ Cup Oil

Preheat the oven to 350 and spray a mini-bundt pan