Mini Vanilla Bundts

I never intended buying any Bundt cake tins, mini or otherwise. Yet I came across one on offer in a shop and frankly couldn't resist, even though the cupboards in my small kitchen are already full to maximum capacity. It has got to the point where I carefully balance pans and trays on the top of the smallest stack I can see and then shut the doors as quickly as possible so that the contents don't come crashing out all over the floor.

Anyway, these were worth it. The cakes were moist and springy inside but with a slightly crisp exterior and the miniature size makes them perfect for individual treats for loved ones.

I'm entering these into a lovely new challenge (for me), Treat Petite, where you can send in any recipe as long as it's mini! A great idea and I look forward to seeing this month's entries for 'Loved Ones'. The challenge creators are Cakeyboi, this month's host and The Baking Explorer.

 
I'm also sending this over to Javelin Warrior's wonderful weekly challenge which encourages everyone to cook from scratch, Made with Love Mondays.



RECIPE

150g plain flour
quarter teaspoon bicarbonate of soda
125g caster sugar
pinch of salt if not using salted butter
80g butter, melted
120ml sour cream
2 eggs
2 teaspoons good vanilla extract or paste

Icing
200g icing sugar

Pre-heat the oven to 170°C

1 mini-Bundt pan, well greased

Start by sifting the flour and bicarb of soda into a bowl. Add the sugar and salt if using and mix. 

In another bowl, whisk together the wet ingredients (melted butter, eggs, sour cream and vanilla). Gently fold in the flour mixture until combined. 

Scoop the mixture in to the Bundt moulds and bake for about 25 mins. 

Remove from the oven. Leave the cakes to cool for about 5 mins before turning them carefully out on to a wire rack to cool completely.

For the top, I just made a very simple water icing with icing sugar and warm water but you can use some vanilla in this if you want to add more flavour.