White Russian Mini Bundt Cakes for #BundtBakers
Need a lacto ovo vegetarian beverage? White Russian Mini Bundt Cakes for #BundtBakers could be a super recipe to try. This recipe makes 12 servings with 227 calories, 2g of protein, and 9g of fat each. For 28 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe is typical of Eastern European cuisine. If you have egg white, heavy whipping cream, vodka, and a few other ingredients on hand, you can make it. 110 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly 35 minutes. It is brought to you by Magnolia Days. With a spoonacular score of 6%, this dish is very bad (but still fixable). If you like this recipe, take a look at these similar recipes: Mini Red. White, and Blueberry Bundt Cakes, Mini Bournvita Bundt Cakes, and Grapefruit Mini Bundt Cakes.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
½ teaspoon baking powder
¼ teaspoon baking soda
1 cup confectioners sugar, sifted
1 egg plus 1 egg white, at room temperature
1 cup all-purpose flour
¾ cup granulated sugar
1/3 cup heavy whipping cream, at room temperature
3 teaspoons heavy whipping cream (plus more if needed)
¼ cup Kahlúa
2 teaspoons Kahlúa
Pinch of salt
1/3 cup unsalted butter, at room temperature
1½ teaspoon unsalted butter, melted
½ teaspoon vodka
1 tablespoon plus 1 teaspoon vodka
Equipment:
kugelhopf pan
bowl
oven
whisk
toothpicks
frying pan
wire rack
pastry bag
Cooking instruction summary:
Preheat oven to 350F. Lightly grease a mini bundt cake pan (12 cakes).Beat sugar and butter in a large bowl until creamy.Add egg and egg white, one at a time, beating well after each addition.Whisk together flour, baking powder, baking soda, and salt in a small bowl.Stir together cream, Kahla, and vodka.Add flour mixture to creamed mixture in three additions, alternately with Kahla mixture in two additions, mixing on low speed until just combined. Do not over-mix.Spoon batter into bundt cake cups.Bake the mini bundts for 15 minutes, or until the tops spring back when lightly touched or a toothpick or cake tester inserted in the center comes out clean.Cool cakes in the pan for 5 minutes. Remove cakes from pan and cool completely on a wire rack. Drizzle glaze on cakes.Stir together confectioners sugar, butter, Kahla, and vodka. Add cream, 1 teaspoon at a time, until desired consistency is reached.Place glaze in a plastic zip top bag and cut a small corner from the bag. Squeeze glaze through the opening to drizzle on cakes. Alternately, you can use a pastry bag with a small round tip.
Step by step:
1. Preheat oven to 350F. Lightly grease a mini bundt cake pan (12 cakes).Beat sugar and butter in a large bowl until creamy.
2. Add egg and egg white, one at a time, beating well after each addition.
3. Whisk together flour, baking powder, baking soda, and salt in a small bowl.Stir together cream, Kahla, and vodka.
4. Add flour mixture to creamed mixture in three additions, alternately with Kahla mixture in two additions, mixing on low speed until just combined. Do not over-mix.Spoon batter into bundt cake cups.
5. Bake the mini bundts for 15 minutes, or until the tops spring back when lightly touched or a toothpick or cake tester inserted in the center comes out clean.Cool cakes in the pan for 5 minutes.
6. Remove cakes from pan and cool completely on a wire rack.
7. Drizzle glaze on cakes.Stir together confectioners sugar, butter, Kahla, and vodka.
8. Add cream, 1 teaspoon at a time, until desired consistency is reached.
9. Place glaze in a plastic zip top bag and cut a small corner from the bag. Squeeze glaze through the opening to drizzle on cakes. Alternately, you can use a pastry bag with a small round tip.
Nutrition Information:
covered percent of daily need
