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.

Magnolia Bakery’s Vanilla Confetti Cupcakes

My daughter and I made these cheerful cupcakes together. She is obsessed with sprinkles! 🙂 She wanted to give them to her friends as a little surprise. We put one in each of their mailboxes with a note. ❤

The cupcake recipe is from The Magnolia Bakery Handbook- A Complete Guide for the Home Baker: Baking Made Easy with 150 Foolproof Recipes & Techniques by Bobbie Lloyd. The recipe is adapted from their recipe for “Everyone’s Favorite Vanilla Cake.”

The vanilla frosting recipe is from Martha Stewart’s Cupcakes, via Martha Stewart.com. We used fine sea salt and weighed the ingredients when possible for both the cake and frosting. They were moist and tasty- Fun too!

For the Vanilla Confetti Cupcakes:

Yield: 24 cupcakes

  • 3 cups (345g/12.2oz) cake flour
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup (240g/8.5oz) whole milk (I used 1%)
  • 1/2 cup (115g/4oz) sour cream
  • 1 cup (2 sticks/226g/8oz) unsalted butter, at room temperature
  • 1 1/2 cup (300g/10.6oz) granulated sugar
  • 1 3/4 tsp pure vanilla extract
  • 4 egg whites, at room temperature
  • 1 cup (130g/4.6oz) confetti sprinkles, plus more for decoration, if desired (We used rainbow sprinkles)

For the Fluffy Vanilla Frosting:

Yield: frosting for 24 cupcakes (about 4 cups)

  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature  
  • 1 pound (16oz/4 cups) confectioners’ sugar, sifted
  • pinch of fine sea salt
  • 1/2 teaspoon pure vanilla extract
  • gel food coloring, for tinting, optional
  • confetti or rainbow sprinkles, for decoration, optional

To Make the Vanilla Confetti Cupcakes:

  1. Preheat the oven to 325F. (I set my oven to convection.) Line two 12-cup muffin tins with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a liquid measuring cup, whisk together the milk and sour cream until no lumps remain. Set aside.
  4. In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla on medium speed until light and fluffy, 3 to 5 minutes. Scrape the paddle and the sides and bottom of the bowl.
  5. With the mixer on medium speed, slowly add the egg whites, a little at a time, beating until incorporated before adding more. Once the egg whites have been incorporated, stop the mixer and scrape down the paddle and the sides and bottom of the bowl.
  6. With the mixer on low speed, add the flour mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix for about 15 seconds, just until incorporated.
  7. Scrape down the paddle and the sides and bottom of the bowl. Add the sprinkles and mix for 20 to 30 seconds, until smooth and combined.
  8. Using a scoop or a 1/4-cup dry measuring cup, evenly ration the batter into the prepared muffin cups.
  9. Bake for 20 to 24 minutes, or until the tops spring back when touched and a cake tester inserted into the centers comes out clean.
  10. Let the cupcakes cool in the pan for 30 minutes. Remove and let cool completely on a wire rack.

To Make the Fluffy Vanilla Frosting & To Decorate the Cupcakes:

  1. In a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until pale and creamy, about 2 minutes.
  2. Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
  3. Add salt and vanilla; beat until frosting is smooth. The frosting can be tinted with food coloring, if desired.
  4. To decorate, fill a piping bag with desired tip and pipe onto cupcakes. Top with additional sprinkles, if desired.

Note: If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

Glazed Chocolate Cake Donuts

My kids haven’t had a snow day in a couple of years, but today we had our second snow day of the season. We were very happy for the break from reality. 🙂 Everyone slept in this morning and then my daughter made this special breakfast. ❤

These baked donuts were quite a treat- I had to post them right away. The recipe was adapted from bunsinmyoven.com. They were very light, tender, and moist. The batter would also be great to bake in mini-bundt pans. Next time!

I’m looking forward to another indulgent breakfast tomorrow morning… We just found out that my kids have another snow day! 🙂

Yield: 12 mini donuts

For the Donuts:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup cocoa powder, sifted
  • 1/4 cup mini chocolate chips
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 6 tablespoons sour cream or Greek yogurt
  • 1/4 cup milk (preferably whole milk)
  • 1/4 cup vegetable oil

For the Glaze:

  • 1 1/2 cups powdered sugar
  • 1/4 cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • pinch of coarse salt

To Make the Donuts:

  1. Preheat oven to 375 degrees, preferably on convection. Coat two mini-donut pans with cooking oil spray.
  2. In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. Whisk in the mini chocolate chips.
  4. In a small bowl, using a hand-held mixer, beat together the vanilla, egg, sour cream, milk, and oil.
  5. Stir the wet ingredients into the dry until just combined.
  6. Using a small cookie scoop or spoon, distribute the dough into two greased mini-donut pans.
  7. Bake for 7 to 9 minutes or until the tops spring back when you touch them and a toothpick inserted into the center comes out with only a few moist crumbs.
  8. Let the donuts cool in the pan for 5 minutes before inverting onto a wire rack.
  9. Let the donuts cool completely before glazing.
To Make the Glaze:
  1. Place a piece of plastic wrap, parchment paper, wax paper, or newspaper under a wire rack to catch drips of glaze.
  2. In a small bowl, whisk together the powdered sugar, milk, vanilla, and salt until smooth.
  3. Dunk the donuts in the glaze to fully coat and place on the wire rack to set, about 5 minutes.

Chocolate Chip Cookie Cupcakes

The other day, my husband suggested making cupcakes topped with cookies in some way. I found this recipe the next day! I love the idea and now hope to try other variations.

My daughter and her sidekick (bestie) were baking together over the summer and spent an afternoon on this deliciousness. Everyone was quite pleased with the results. The cupcakes were very moist and tender and the cookies on top were crispy and delicate. Perfect.

The recipe is from Martha Stewart Living; we modified the proportions and method. Next time, I may reduce the size of the cookie on top and chill the cookie dough prior to baking.

Yield: 18 cupcakes

For the Chocolate Chip Cookie Base & Cookie Topping:

  • 1 cup plus 2 T all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp plus 1/8 tsp coarse salt
  • 1 stick unsalted butter, at room temperature
  • 3/4 cup light-brown sugar, packed
  • 6 T granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup (6 oz) semisweet chocolate chips

To Make the Chocolate Chip Cookie Base:

  1. Whisk flour, baking soda, and salt into a bowl.
  2. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 3 minutes.
  3. On low-speed, beat in the egg.
  4. Add flour mixture in 3 additions.
  5. Beat in vanilla.
  6. Mix in chocolate chips.
  7. Chill dough while preparing the cupcake batter.

For the Cupcakes:

  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 1/2 T baking powder
  • 1/4 tsp coarse salt
  • 1 stick unsalted butter, at room temperature
  • 3/4 cup plus 2 T granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 cup plus 2 T whole milk
  • Chocolate Chip Cookie Base (see above), including 18 (1.5-inch) cookies
  • Simple Vanilla Frosting (see below)

To Make the Cupcake Batter:

  1. Preheat oven to 350 degrees, preferably on convection. Line 18 muffin tin wells with baking cups.
  2. Whisk together flours, baking powder, and salt.
  3. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low.
  4. Add eggs, 1 at a time, then vanilla.
  5. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.

To Layer & Bake the Cupcakes:

  1. Press 1 tablespoon cookie dough into bottom of each baking cup. (At this point, I used a small cookie scoop (1/2 T) to ration the remaining cookie dough and put it back in the refrigerator.)
  2. Top each with 1.5 to 2 tablespoons batter. (I used a cookie scoop.)
  3. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. (Keep oven on to bake the cookies for the topping.)
  4. Transfer tins to wire racks; let stand for 5 minutes. Transfer cupcakes to racks. Let cool completely.
  5. While the cupcakes cool, prepare the frosting and bake the cookies for the topping.

For the Simple Vanilla Frosting:

  • 2 sticks plus 2 T unsalted butter, at room temperature
  • 3 cups plus 6 T confectioners’ sugar, divided
  • pinch coarse salt
  • 1/2 tsp vanilla extract
  • 1/2 T whole milk

To Make The Frosting:

  1. Beat butter and 3/4 cups confectioners’ sugar with a mixer on medium speed until pale and fluffy, 2 to 3 minutes.
  2. Reduce speed to medium-low; gradually add the additional 2 1/2 cups plus 2 T confectioners’ sugar.
  3. Add milk and vanilla; mix to incorporate.
  4. Raise speed to medium-high and continue to beat until pale and fluffy, about 3 minutes.

To Finish & Decorate:

  1. Place the chilled scoops of cookie dough on 2 parchment paper-lined rimmed baking sheets.
  2. Bake in the pre-heated oven until edges are dark gold but centers are pale gold and look a bit underdone (for chewy) or until centers are set (for crisp). (We baked ours for about 7 minutes.)
  3. Transfer baking sheets to wire racks to cool for 5 minutes; then transfer cookies to a wire rack to cool completely.
  4. Transfer frosting to a pastry bag fitted with a star tip, or as desired.
  5. Pipe frosting onto cupcakes, and top each with a cookie.

Strawberry Ricotta Muffins

When I saw these strawberry muffins, I knew that they would be a perfect addition to my tried and true strawberry recipes. They were very tender and minimally sweet- a perfect summer breakfast.

This recipe was adapted from Bake from Scratch, via Cooking with Aunt Juju.com. I incorporated whole wheat flour and modified the topping. The recipe also included a ricotta glaze for the topping which would also be a tasty option (see link above). Nice.

Yield: 16 muffins

  • 1 1/4 cups all-purpose flour
  • 1 cup whole wheat or white whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3/4 cup granulated sugar
  • 2 tsp lemon juice or 1 tsp lemon zest
  • 1 cup whole milk ricotta cheese
  • 2 large eggs
  • 2/3 cup whole milk
  • 1/4 cup vegetable oil
  • 2 tsp vanilla
  • 1 1/4 cups diced fresh strawberries
  • turbinado sugar, for topping
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Spray 16 regular muffin wells with cooking spray or use liners.
  3. Whisk the flours, baking powder, salt, and sugar in a large bowl; set aside.
  4. In a medium bowl whisk the ricotta cheese until smooth.
  5. Add the eggs, milk and lemon zest or juice; whisk until smooth.
  6. Add the oil and vanilla and stir until combined.
  7. Add this mixture to the flour mixture and fold in with a spatula; gently fold in the strawberries.
  8. Divide the batter among the 16 prepared wells, filling about three-fourths full.
  9. Sprinkle the top of the batter in each well with turbinado sugar.
  10. Bake for 15-25 minutes, until a cake tester comes out clean. (mine were ready in about 17 minutes.)
  11. Cool in the pans for 5 minutes; remove. Finish cooling on the racks.

Strawberry Brown Butter Bettys

Yes… I have a couple more strawberry recipes to share. This is what happens when your family picks over 12 pounds of fresh berries! 😉

Every year, I make strawberry-vanilla bean jam, strawberry shortcake cookies, fresh strawberry gelato, and pancakes with strawberries (both sourdough & simple but perfect)- at the very least. After adding a new strawberry cocktail and spoon cake to the list this year, we still had plenty of berries to enjoy.

This recipe was adapted from Gourmet, via Smitten Kitchen.com. I doubled the recipe to make 12 desserts, used lemon juice instead of zest, and used potato bread instead of white sandwich bread. I measured the berries prior to slicing them.

I loved the combination of browned butter with berries in these simple tarts. We ate them with a small scoop of vanilla ice cream on top. They would also be wonderful served with a dollop of freshly whipped cream.

Yield: 6 muffin-sized desserts

  • 3/4 stick salted or unsalted butter
  • 1 tsp granulated sugar
  • 6 slices potato sandwich bread or white sandwich bread, crusts removed
  • 1/4 cup packed dark brown sugar
  • 1/2 tsp lemon zest, finely grated OR 1 tsp fresh lemon juice
  • 1/8 tsp coarse salt (omit if using salted butter)
  • 1/2 cup panko
  • 2 (generous) cups strawberries, hulled and sliced
  • vanilla ice cream or softly whipped cream, for serving
  1. Preheat oven to 350°F, preferably on convection, with rack in middle.
  2. Make the Brown Butter: In a small pot, melt butter over medium heat. Once melted, reduce heat to medium-low. The butter will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is less than a minute. Remove from heat.
  3. Lightly butter muffin cups with some of brown butter, then sprinkle with granulated sugar.
  4. Roll bread slices with a rolling pin to flatten.
  5. Brush both sides with additional brown butter, then gently fit into muffin cups.
  6. Stir together brown sugar, zest or juice, salt, and panko.
  7. Add strawberries to the sugar mixture and toss to coat.
  8. Stir in remaining brown butter.
  9. Heap strawberry mixture into the prepared bread cups, pressing gently.
  10. Cover pan with foil, place on a rimmed baking sheet, and bake 15 minutes.
  11. Uncover and bake until strawberries are very tender, about 10 to 15 minutes more. (I baked mine for 12 minutes more.)
  12. Let stand 5 minutes before removing from pan. Serve warm or at room temperature.

Mini Gâteaux Breton

These cake-type cookies are based on the classic French cake. They are buttery, nutty and minimally sweet. Lovely!

This recipe is from The Baking Bible by Rose Levy Beranbaum. I used granulated sugar, unbleached all-purpose flour, and baked them in regular brioche pans instead of mini pans. I may need to purchase mini brioche pans for my next batch! 😉

Yield: Makes 14 regular or up to 38 mini cookies

  • 25 g (1/4 cup, 0.9 oz) blanched sliced or slivered almonds
  • 75 g (6 T, 2.6 oz) granulated sugar or superfine sugar
  • 1/8 tsp (0.7 g) fine sea salt
  • 9 T (1 1/4 sticks, 4.5 to 5 oz, 128 to 142 g) unsalted butter, preferably high fat
  • 2 large egg yolks (2 T plus 1 tsp, 35 ml, 1/3 oz, 37 g), at room temperature
  • 1/2 T (7.5 ml) kirsch, dark rum, or water
  • 3/4 tsp (3.7 ml) pure vanilla extract
  • 125 g (1 cup, 4.4 oz) all-purpose flour
  1. Twenty minutes (or longer) before baking, set an oven rack in the middle of the oven and preheat the oven to 325°F (160° C).
  2. Toast the almonds: Spread the almonds evenly on a baking sheet and bake for about 10 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely.
  3. In a food processor, process the almonds with 2 T (25 g, 0.9 ounce) of the sugar and the salt until fairly fine but not powder.
  4. Make the dough: In the bowl of a stand mixer fitted with a flat beater, mix the remaining sugar and the bittern low-speed for about 1 minute, or until smooth and creamy. Scrape down the sides of the bowl.
  5. On low-speed, beat in the egg yolks, one at a time, beating for about 20 seconds between each addition. Scrape down the sides of the bowl.
  6. Add the almond mixture, water or liquor, and vanilla and mix on low-speed until the almond mixture is moistened. Beat for about 20 seconds until evenly incorporated.
  7. Add the flour in four parts, turning off the mixer between addition, and beat no the lowest speed for about 15 seconds after each addition. Scrape down the sides of the bowl.
  8. Scrape the dough onto a piece of plastic wrap. Wrap tightly and refrigerate the dough for 30 minutes, or until firm.
  9. If using regular brioche pans, use a large cookie scoop (about a tablespoon in volume) to ration the dough. (For mini brioche pans, scoop out rounded teaspoons of the dough (0.3 oz/10 g).
  10. Roll each piece of dough between the floured palms of your hands into a ball and set it into a brioche pan. (The flour will prevent the dough from sticking to the pan.)
  11. Press the dough balls into the pans. Use a finger to press the dough into the fluted edges.
  12. If the dough is sticky, refrigerate the dough until firmer.
  13. Set the dough-lined brioche pans at least 1/2-inch apart on a rimmed baking sheet.
  14. Bake for 14 to 16 minutes, rotating halfway through, or until golden brown. (An instant-read thermometer should read about 205°F/96°C.
  15. Set the baking sheet on a wire rack to cool for 10 minutes.
  16. Using a toothpick (for regular pans) or a needle (for mini pans), loosen one of the edges of the gâteaux to loosen it and invert it onto another wire rack. Cool completely.
  17. Repeat process with remaining dough.

Notes:

  • These cookies can be stored in an airtight container at room-temperature for up to 5 days, refrigerated for up to 10 days, or frozen up to 3 months.
  • The regular brioche tins are 8 cm/3 inches in diameter. The mini brioche pans are ~4.5 cm/1 3/4 inches in diameter.

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