BAKING MINI BUNDT CAKES RECIPES

Steps:

• Preheat the oven to 350°F (180°C). Brush the Mini Fluted Cake Pan with oil using the Chef’s Silicone Basting Brush.In a medium bowl, combine the flour, baking powder, and baking soda; set aside.Add the coffee, butter, and cocoa to the Classic Batter Bowl. Microwave on HIGH for 2–3 minutes, or until the butter melts.Remove the chocolate mixture from the microwave. Add the sugar and salt, and whisk to combine.Add the egg and whisk until fully combined. Add the vanilla and Greek yogurt, and whisk until smooth.Add the flour mixture; whisk until the ingredients are just combined and there are no lumps.Use a Large Scoop to divide the batter evenly into the wells of the prepared pan. Lightly tap the pan on the counter to even out the batter.Bake for 20–25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean.Let the cakes cool in the pan for 5 minutes before releasing. Carefully invert the pan onto a cooling rack. Let the cakes cool completely before glazing.

Steps:

• Preheat oven to 350°F. Coat six 1-cup mini fluted tube pans (or six 3 1/4-inch muffin cups) with nonstick baking spray. In a liquid measuring cup combine the 1/3 cup orange juice and the bourbon. In a medium bowl whisk together flour, baking powder, baking soda, and 1 tsp. kosher salt.
• In a large bowl beat the 1/3 cup butter with a mixer on medium 30 seconds. Add the 3/4 cup granulated sugar; beat 2 minutes. Add egg and egg yolk, one at a time, beating well after each. Beat in bitters and the vanilla. Add flour mixture. Beat just until combined, scraping sides of bowl as needed. Add 1/3 cup of the bourbon mixture and the boiling water. Beat on low just until incorporated. Divide batter evenly among pans.
• Bake 20 minutes (18 to 20 minutes for the muffin cups) or until a wooden skewer comes out clean.
• Meanwhile, for syrup: In a small saucepan combine 3 Tbsp. of the bourbon mixture with remaining 3 Tbsp. each granulated sugar and butter. Cook, stirring, over medium until sugar dissolves and mixture comes to a simmer.
• Using a toothpick, poke holes in each cake. Slowly spoon syrup evenly over cakes. Cool in pans 1 hour or until cakes absorb syrup. Remove cakes from pans.
• For glaze: In a medium bowl combine the remaining bourbon mixture, the powdered sugar, an additional few dashes of bitters to taste, and the 1 to 2 Tbsp. orange juice to make drizzling consistency. Drizzle over cakes. Top with cherries and orange zest. Makes 6.