MINI BUNDT PAN 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.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.

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.