Christmas is just around the corner, and what better way to celebrate than with adorable and delicious mini bundt cakes? These bite-sized delights are perfect for holiday gatherings, gifting, or simply enjoying a sweet treat by the fireplace. Forget those complicated, time-consuming desserts; this recipe offers easy Christmas recipes that are surprisingly quick to make and guaranteed to impress your friends and family. Get ready to discover the joy of homemade cooking with these delightful mini bundt cakes!
Ingredients:
This recipe makes approximately 12 mini bundt cakes. Adjust quantities as needed for a larger batch.
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup cranberry sauce (whole berry or jellied works well)
- ¼ cup chopped pecans or walnuts (optional)
- Festive sprinkles for decoration (optional)
For the Glaze (optional):
- 1 cup powdered sugar
- 2-4 tablespoons milk or cream
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions:
Getting Started: Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease and flour 12 mini bundt cake pans. Using a baking spray with flour is a great shortcut!
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
Mixing the Batter:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a light and airy cake. An electric mixer makes this easy!
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, gently whisk together the buttermilk and cranberry sauce.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
- Stir in the pecans or walnuts (if using).
Baking the Mini Bundt Cakes:
- Fill the prepared mini bundt pans about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them as oven temperatures can vary.
- Let the cakes cool in the pans for a few minutes before inverting them onto a wire rack to cool completely.
Making the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, milk (or cream), vanilla extract, and salt until smooth. Add more milk for a thinner glaze, less for a thicker one.
- Once the cakes are completely cool, drizzle the glaze over them. Sprinkle with festive sprinkles, if desired.
Tips and Variations:
- For a richer flavor: Use brown sugar instead of granulated sugar.
- Add some spice: Incorporate ½ teaspoon of cinnamon or nutmeg into the batter for a warm, holiday spice.
- Citrus twist: Add the zest of one orange or lemon to the batter for a brighter flavor.
- Different fruits: Substitute the cranberry sauce with other fruit purees, such as blueberry or cherry.
- Chocolate lovers: Add ½ cup of chocolate chips to the batter for delicious chocolate cranberry mini bundt cakes.
Nutritional Information (per cake, approximate):
Calories: Approximately 250 Fat: Approximately 12g Carbohydrates: Approximately 35g Protein: Approximately 3g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
These mini bundt cakes are a simple yet elegant addition to any Christmas celebration. They're perfect for sharing with loved ones, and the festive flavors will surely bring holiday cheer to your table. Enjoy the process of making these easy, healthy meals and create lasting memories in the kitchen. Remember to store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Happy baking!