Mini Holiday Bundt Cakelets

Prep: 45 min | Bake: 30 min | Yield: 6 servings

Ingredients

• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 2 teaspoons vanilla extract, divided
• 1 cup confectioners' sugar, sifted
• 2 to 3 tablespoons milk, divided
• Green, red or other desired colors food coloring

Instructions

1. Heat oven to 350 degrees F. Prepare 6 mini Bundt pans with nonstick cooking spray.
2. In the bowl of a stand mixer, beat together butter and sugar, until fluffy and pale in color. Add eggs, one at a time, beating well after each addition.
3. In a separate bowl, sift together cake flour, baking soda and salt. On low speed, slowly add flour mixture to the butter mixture. Beat until just combined. Add sour cream and 1 teaspoon vanilla extract, beat until combined.
4. Divide batter into 3 bowls. Add food coloring to 2 of the bowls, mixing until desired colors are achieved. Place each bowl of batter into separate piping bags.
5. Pipe about 2 tablespoons of each color into the prepared Bundt pans in a desired pattern. Fill until pans are about 2/3 full.
6. Bake for 25 to 30 minutes, until a wooden pick inserted in the center of a cake comes out clean. Allow to cool about 15 minutes, then invert pan onto a cooling rack. Allow to cool completely.
7. In a medium bowl, add confectioners’ sugar, 2 tablespoons milk and 1 teaspoon vanilla extract. Stir until smooth and add remaining 1 tablespoon milk to attain desired consistency.
8. Drizzle glaze over each cake and serve.
9. Store leftovers in an airtight container up to 5 days.

Attribution

Recipe and photo used with permission from: American Egg Board