Mini Christmas Bundt Cakes
 
Prep time
Cook time
Total time
 
Serves: 15 mini bundts
Ingredients
for the mini bundts
  • 150g plain or cake flour
  • 8g (2 tsp) baking powder
  • 1½ tsp ginger powder
  • ½ tsp mixed spice
  • pinch of salt
  • 150g butter
  • 80g dark brown sugar
  • 50ml treacle or golden syrup
  • 2 eggs
  • 60ml (¼ cup) milk
for the icing
  • 1½ tsp Wilton meringue powder
  • 230g icing or confectioners sugar
  • 2½ tbsp warm water
  • ½ tsp vanilla extract (oil free)
  • ½ tsp almond extract (oil free)
  • gel based food colours (oil free)
Instructions
for the mini bundt cakes
  1. Preheat oven to 180ºC.
  2. Grease and flour a mini bundt tray. I find the easiest way to do this is to use a light coat of cooking spray to grease the tray as it gets in all the little crevices, then use a large sieve to coat with flour, dusting off any excess flour.
  3. In a medium bowl, whisk together flour, baking powder, ginger, mixed spice and salt.
  4. In the bowl of a stand mixer with the paddle attachment (or large mixing bowl) beat the butter and sugar until light and fluffy - about 3-4 minutes. Add the treacle or golden syrup and mix again until combined.
  5. With the mixer on a low speed, add the eggs one at a time, scraping down the bowl between each addition.
  6. Add the flour mixture all at once and mix on the lowest speed until all the ingredients are combined. Scrape down the bowl as you need to, aiming to mix it as little as possible to get an even batter. Add the milk and mix again.
  7. Spoon the batter into the prepared tray, filling each mini bundt tin only half full.
  8. Bake until a wooden skewer inserted into the centre comes out clean - about 8 minutes.
  9. Cool the cakes in the pan for 10 minutes, then gently invert the baking tray onto a baking rack to remove the mini bundt cakes. Allow to cool completely before icing.
for the icing
  1. Make sure your mixing bowl and whisk are clean and grease free before beginning. Put meringue powder and icing sugar (sift if it is clumpy) into the bowl of a stand mixer fitted with the whisk attachment. Mix on low speed to combine the two.
  2. Mix water and flavourings in a small jug, then add to the icing sugar mixture. Mix on low until combined, then increase speed to medium and whip until fluffy - about 3-4 minutes. If needed, thin out the icing to a medium consistency - use a spray bottle or add a drop of water at a time.
  3. Colour as needed using oil free gel colours - I used leaf green mixed with a touch of brown, and christmas red and plain white.
Recipe by A Kitchen Cat at https://akitchencat.com.au/christmas-mini-bundt-cakes/