Grapefruit Mini Bundt Cakes
The recipe Grapefruit Mini Bundt Cakes can be made in around 45 minutes. For 38 cents per serving, you get a dessert that serves 10. Watching your figure? This lacto ovo vegetarian recipe has 557 calories, 6g of protein, and 25g of fat per serving. 164 people have tried and liked this recipe. If you have all purpose flour, grapefruit juice, baking soda, and a few other ingredients on hand, you can make it. It is brought to you by Crunchy Creamy Sweet. Overall, this recipe earns a good spoonacular score of 40%. Users who liked this recipe also liked Mini Pumpkin Bundt Cakes, Mini Blueberry Bundt Cakes, and Mini Bournvita Bundt Cakes.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
3 c all purpose flour
2 tsp baking powder
1 tsp baking soda
1 c buttermilk or sour milk
1 c vegetable or canola oil
1 c confectioners' sugar
3 eggs, room temperature
1 3/4 c granulated sugar
3 Tbsp grapefruit juice
1 tsp grapefruit zest
2 Tbsp grapefuit juice
1/2 tsp salt
1 1/2 tsp vanilla extract
Equipment:
measuring cup
kugelhopf pan
mixing bowl
stand mixer
oven
whisk
toothpicks
frying pan
Cooking instruction summary:
Grease well and generously flour your bundt pan. Set aside.If making sour milk, place 3 tablespoons of grapefruit juice and 1 teaspoon of white vinegar in a small measuring cup. Add milk to make 1 cup of liquid total.Preheat oven to 350 degrees F.In a large mixing bowl of a stand mixer, mix together oil and sugar for 2 minutes. Add eggs, one at a time and mix well a medium speed ( 2 minutes ). Reduce speed to low and leave the mixer running, while you prepare the dry ingredients: in a medium mixing bowl, whisk together flour, baking powder, soda and salt. Set next to your mixer, along with buttermilk/sour milk. Add vanilla and grapefruit zest to egg mixture. Mix well.Add the dry ingredients in three additions, alternating with buttermilk/sour milk.Mix the batter on medium speed for 2 minutes.Divide batter into prepared bundt pan. Bake for 25 minutes for mini bundt cakes or 1 hour for a large bundt cake. Toothpick inserted in the center should come out clean. Remove cake from oven and carefully flip the pan over a large plate. Cool completely before glazing.For the glaze: whisk sifted powdered sugar with grapefruit juice until smooth Pour over cakes.
Step by step:
1. Grease well and generously flour your bundt pan. Set aside.If making sour milk, place 3 tablespoons of grapefruit juice and 1 teaspoon of white vinegar in a small measuring cup.
2. Add milk to make 1 cup of liquid total.Preheat oven to 350 degrees F.In a large mixing bowl of a stand mixer, mix together oil and sugar for 2 minutes.
3. Add eggs, one at a time and mix well a medium speed ( 2 minutes ). Reduce speed to low and leave the mixer running, while you prepare the dry ingredients: in a medium mixing bowl, whisk together flour, baking powder, soda and salt. Set next to your mixer, along with buttermilk/sour milk.
4. Add vanilla and grapefruit zest to egg mixture.
5. Mix well.
6. Add the dry ingredients in three additions, alternating with buttermilk/sour milk.
7. Mix the batter on medium speed for 2 minutes.Divide batter into prepared bundt pan.
8. Bake for 25 minutes for mini bundt cakes or 1 hour for a large bundt cake. Toothpick inserted in the center should come out clean.
9. Remove cake from oven and carefully flip the pan over a large plate. Cool completely before glazing.For the glaze: whisk sifted powdered sugar with grapefruit juice until smooth
10. Pour over cakes.
Nutrition Information:
covered percent of daily need
