MINI BUNDT RECIPES RECIPES

Steps:

• For the cake: Preheat the oven to 350°. Beat the butter on medium-high in the bowl of an electric mixer fitted with a paddle attachment 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 cup of the flour and beat on low until just combined. Add half of the buttermilk and beat until just combined. Repeat with the remaining flour and buttermilk. Stir in the vanilla and almond extract. 
• Spray 2 mini Bundt pans (12 3-inch cavities) with nonstick baking spray. Divide the batter evenly between the pan cavities (about 1/4 cup each) and tap the pans 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 to 30 minutes. Let the cakes cool in the pan for 5 minutes. Invert the cakes onto a wire rack and cool completely, about 1 hour. 
• For the blackberry glaze: Microwave the jam in a medium microwavable bowl until melted and smooth, 15 to 30 seconds. Whisk in the powdered sugar until well combined, adding 1 to 3 teaspoons water as needed to thin. Spoon the glaze over 4 of the cakes. Garnish with sprinkles.
• For the dark chocolate glaze: Combine the milk, powdered sugar, cocoa powder, and sea salt in a medium bowl until well combined, adding 1 to 3 teaspoons water as needed to thin. Spoon the glaze over 4 of the cakes. Garnish with shaved chocolate and sea salt.
• For the maple-whiskey glaze: Whisk together the powdered sugar, maple syrup, and whiskey in a medium bowl until smooth, adding 1 to 3 teaspoons water as needed to thin. Spoon the glaze over 4 of the cakes. Garnish with pecans. 

Steps:

• { "@type": "HowToStep", "text": "Preheat the oven to 350°F (180°C). Brush the Mini Fluted Cake Pan with oil using the Chef’s Silicone Basting Brush.Combine the flour, baking powder, and baking soda in a medium mixing bowl. Set aside.Combine the butter, sugar, and salt in a large mixing bowl. Beat with an electric mixer on medium speed until it’s smooth and light in color.Add the egg and beat until fully combined. Add the Greek yogurt, milk, and vanilla, and beat until smooth, scraping down the sides of the bowl as needed.Add the flour mixture and beat 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." }