Funfetti Mini Bundt Cakes

My daughter and I made these mini cakes as a birthday surprise for her friend. ❤ Sprinkles=Birthday over here. Using red, white, and blue sprinkles would make these cakes a fun and patriotic Fourth of July treat.

The recipe was adapted from thebittersideofsweet.com. They can be served for breakfast or dessert! 🙂

Yield: 4 mini cakes

For the Mini Bundt Cakes:

• 1 cup all-purpose flour 
• 1/2 teaspoon baking powder 
• 1/4 teaspoon baking soda 
• 1/2 cup sugar 
• 1/4 teaspoon coarse salt 
• 1 large egg 
• 1/4 cup plain Greek yogurt (I used whole milk Greek yogurt)
• 1 tablespoon milk (I used whole milk)
• 2 tablespoons unsalted butter, melted 
• 1 teaspoon pure vanilla extract 
• 1/3 cup rainbow sprinkles 

For the Glaze:

• 1/2 cup Confectioners’ sugar 
• 1 to 1 1/2 tablespoons milk (I used 1 1/2 T whole milk)
• 1/2 teaspoon pure vanilla extract 
• rainbow sprinkles
• gel food coloring, optional

1. Preheat the oven to 325° F, preferably on convection. (My pan has a dark, non-stick interior finish. Set the oven to 350° F if using a pan with a light interior finish.)
2. Spray 4 wells of a mini bundt cake pan with non-stick cooking spray. Set aside.
3. In large bowl, whisk together flour, baking power, baking soda, salt, and sugar. Set aside.
4. In medium bowl, whisk together milk, yogurt, and eggs. Stir in melted butter and vanilla and whisk until combined.
5. Pour wet ingredients into dry ingredients. Slowly stir until just combined. 
6. Fold in sprinkles. Avoid over stirring.
7. Using a cookie scoop, distribute the batter into the 4 prepared wells of a mini bundt pan.
8. Bake for 17 minutes in a convection oven, or for 20-25 minutes in a standard oven, or until edges are golden. A toothpick inserted in the center of the cake should come out clean or with a few moist crumbs.
9. Remove from oven, leave cakes to cool in pan for 5 minutes.
10. Remove cakes from pan and allow to completely cool on wire rack.
11. Once cool, make the glaze. In a medium bowl add milk, Confectioners’ sugar, and vanilla. Whisk until smooth. Tint with food coloring, if desired.
12. Drizzle glaze over cakes. Top with sprinkles.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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