Funfetti Mini Bundt Cakes

My daughter and I made these mini cakes as a birthday surprise for her friend. ā¤ 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! šŸ™‚

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 325Ā° F, preferably on convection. (My pan has a dark, non-stick interior finish. Set the oven to 350Ā° 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.

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. šŸ™‚ Everyone slept in this morning and then my daughter made this special breakfast. ā¤

These baked donuts were quite a treat- I had to post them right away. The recipe was adapted fromĀ bunsinmyoven.com. They wereĀ 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! šŸ™‚

Yield: 12 mini donuts

For the Donuts:

  • 1 cupĀ all-purposeĀ flour
  • 1/2 cupĀ granulatedĀ sugar
  • 1/4 cup cocoa powder, sifted
  • 1/4 cup mini chocolate chips
  • 1/2 teaspoon baking soda
  • 1/4 teaspoonĀ coarseĀ salt
  • 1/2 teaspoon pureĀ 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 teaspoonĀ pureĀ 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.

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