Mini Spiced Bundt Cakes with Cream Cheese Icing and Sugared Cranberries
With Mazola® Vegetable Oil
SERVING SIZE
10 mini bundt cakes
TOTAL TIME
1 Hour 30 Minutes
SKILL LEVEL
Intermediate
Ingredients:
Sugared Cranberries:
- 1 cup cranberries
- ¼ cup sugar
- ¼ cup water
- 2 tbsp additional sugar
Spiced Mini Bundt Cakes:
- 1 cup plus 2 tbsp all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Spice mix: ¼ tsp cinnamon, ¼ tsp ginger, and a pinch all spice (can adjust to taste!)
- ⅓ cup Mazola Vegetable Oil
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 egg plus 1 egg yolk
- ¼ cup molasses
- 1 tsp vanilla extract
- ½ cup buttermilk
5-Minute Cream Cheese Frosting:
- 4 ounces cream cheese (room temp)
- 2 tbsp butter (room temp)
- 1/3 cup icing sugar
- ½ tsp vanilla
- 1 tsp lemon juice
- 1-2 tbsp milk (optional)
Instructions:
Spiced Mini Bundt Cakes:
- Preheat the oven to 350F
- Whisk together the flour, baking powder, baking soda, salt, and spices and set aside.
- Beat the sugars and oil together in a large bowl until well combined
- Now add the egg and egg yolk one by one, mixing for 30 seconds between addition. The batter should look thicker and glossy.
- Mix in the molasses and vanilla extract (pro tip: use the same measuring cup for molasses that you did for the oil and it slides right out!)
- Now with the mixer on low, add the buttermilk and the flour mix alternately in 2-3 additions, mixing until just combined.
- Prep your mini bundt pan by type (notes below) and divide the dough among ten 3.3 ounce or 3 inch size molds.
- Add a scant ¼ cup of batter to ten molds.
- Bake for 13-15 minutes or until a skewer inserted in the thickest part comes out with a few moist (not wet) crumbs. For a silicone pan that’s 15 minutes, for a metal one sooner.
- Let cool in the pan for 5 minutes then invert onto a cooling rack.
Cream Cheese Frosting:
- Whisk together the cream cheese and butter until well combined.
- Mix in the icing sugar, lemon juice, and vanilla till smooth. Start the mixer on low and then increase the speed to medium.
- If your icing is stiff then adjust the consistency with 1-2 tbsp of milk.
Sugared Cranberries:
- Heat the ¼ cup of sugar and water together to dissolve the sugar. Set aside to come to room temperature.
- Coat the cranberries in the simple syrup and spread to dry out for about an hour.
- Roll the slightly sticky cranberries in the granulated sugar.
Putting it together:
- Pipe your cream cheese frosting on to your cooled cakes and decorate with cranberries.
Notes:
- The cakes can be made a day ahead and stored in an airtight container at room temperature. The other components can also be made ahead.
- Pan notes: Silicon pans often don’t require prepping, but brushing them with a little Mazola vegetable oil is always a good idea.
- For metal pans thoroughly brush each cavity with oil and then sprinkle over flour, making sure to tap out the excess!
