Mini Bundt Cakes
Delightful bite-sized marble bundt cakes with a tender crumb, swirled with cocoa and finished with a dusting of icing sugar. Perfect for afternoon tea or a sweet treat any time of day.
Ingredients
-
Butterβ 150 g 10ΒΎ pcs
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Plain Flourβ 175 g π§ 291.7 ml π₯ 1ΒΌ cup
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Caster Sugarβ 125 g π§ 147.1 ml π₯ 10 tbsp
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Eggβ 150 g π₯ 3 pcs
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Icing Sugarβ 11.8 g π§ 14.8 ml π₯ 1 tbsp
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Milkβ 45.7 g π§ 44.4 ml π₯ 3 tbsp
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Cocoa Powderβ 5.4 g π§ 9.9 ml π₯ 2 tsp
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Baking Powderβ 4.4 g π§ 4.9 ml π₯ 1 tsp
Total nutrition
2454 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 180Β°C (160Β°C fan/gas 4). Melt 25g of the butter and generously brush it into the holes of a mini bundt tin. Tip a little flour into each hole, shake to coat evenly, then tip out the excess.
- Beat the remaining 125g butter, caster sugar and a pinch of salt together using an electric whisk until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift 150g flour and 1 tsp baking powder together into the wet ingredients and stir until smooth. In a separate small bowl, mix 2 tsp cocoa powder with 45ml milk until smooth.
- Spoon 1 tablespoon of the plain batter into each hole of the bundt tin. Stir the cocoa mixture into the remaining plain batter until fully combined, then divide this chocolate batter evenly among the holes on top of the plain layer.
- Bake for 15β18 minutes, or until a skewer inserted into the cakes comes out clean. Leave to cool in the tin for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely. Dust generously with icing sugar before serving.
Source:
TheMealDB
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