MINI BUNDT CAKE FLAVORS RECIPES

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.