Mini Bundt Cakes

Inspired by Food and Cooking

Makes 12 mini cakes

Ingredients

1/2C              Butter at room temperature

3/4C              Sugar

1/4t                Salt

2ea                Large eggs at room temperature

1C                 AP flour

2-1/2T           Whole buttermilk

1/2t                Vanilla paste

1/4t                Almond extract

                      Non stick baking spray

For the dark chocolate sea salt glaze

1T                 Milk

1/2C              Powdered sugar

2t                   Unsweetened dark cocoa powder

Pinch             Sea salt plus more for garnish

                      Shaved chocolate curls for garnish

For the maple whiskey glaze

1/2C              Powdered sugar

1T                 Whiskey

1/2T              Maple syrup

                      Chopped, toasted pecans for garnish

Process for the cake

Preheat the oven to 350F

Beat the butter in the bowl of a mixer fitted with a paddle attachment on medium high until pale and creamy, about 4 minutes

Add the sugar and salt

Beat on medium high until light and fluffy, about 3 minutes

With the mixer running, add the eggs, one at a time, beating until well combined after each addition

Add 1/2C of flour and beat on low until just combined

Add 1/2  of the buttermilk, and beat until just combined

Repeat with the remaining flour and buttermilk

Stir in the vanilla paste and almond extract

Spray 1 mini bundt pan (12 cavities) with nonstick baking spray

Divide the batter between the 12 cavities (about 1/4C each)

Tap the pan on the counter to level the batter

Bake until the cakes are golden brown and a wooden pick inserted in the center comes out clean (25-30 minutes)

Let the cakes cool in the pan for 5 minutes

Invert the cakes onto a wire rack

Let the cakes cool completely (about 1 hour)

Process for the dark chocolate glaze

Combine the milk, powdered sugar, cocoa powder, and sea salt in a medium bowl, adding 1-3t water as needed to thin.

Spoon the glaze over 6 of the cakes

Garnish with shaved chocolate and sea salt

Process for the maple whiskey glaze

Whisk together the powdered sugar, maple syrup, and whiskey in a medium bowl until smooth adding 1-3t of water as needed to thin

Spoon the glaze over 6 of the cakes

Garnish with pecans

NOTE

If you want some variety, have some of the cakes glazed and some not.