Mini Spiced Bundt Cake Wreaths
- Level: Easy
- Yield: Makes 12 mini bundt cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 539
- Total Fat
- 20
- Saturated Fat
- 12
- Carbohydrates
- 84
- Dietary Fiber
- 1
- Sugar
- 61
- Protein
- 6
- Cholesterol
- 109
- Sodium
- 227
- Total: 2 hr 15 min (includes cooling time)
- Active: 45 min
Ingredients
Mini Bundt Cakes:
2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pans
2 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
4 large eggs, at room temperature
1/2 cup sour cream
1 tablespoon pure vanilla extract
3/4 cup buttermilk
Glaze and Decorating:
3 cups confectioners' sugar
3 tablespoons bourbon, plus more as needed (see Cook's Note)
2 tablespoons whole milk, plus more as needed
2 to 3 teaspoons green food coloring
Red, green and white sprinkles, for decorating
Red sour candy straws, cut into 4-inch-long pieces, for decorating
Directions
Special equipment:
two 6-cavity mini bundt cake pans- For the mini bundt cakes: preheat the oven to 350 degrees F. Butter the cups of two 6-cavity mini bundt cake pans, making sure to get in all the crevices; set aside. Whisk the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl; set aside.
- Beat the 2 sticks butter and the granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then beat in the sour cream and vanilla. (The batter may look curdled.) Reduce the mixer speed to medium low and add the flour mixture in three batches, alternating with the buttermilk; beat until just combined.
- Spoon the batter into the prepared pans, filling each cavity about 3/4 full and smoothing the top if necessary. Bake until the cakes are golden, starting to pull away from the edges of the pan and a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to a wire rack and cool 15 minutes in the pans; loosen the edges of the cakes with a toothpick or wooden skewer and invert onto the rack to cool completely.
- For the glaze and decorating: Once the cakes are completely cool, whisk together the confectioners' sugar, bourbon, milk and green food coloring in a small bowl until smooth and thick. Add up to 1 more tablespoon bourbon or milk if the mixture is too thick for dipping (it should be the consistency of honey).
- Working one at a time, dip each cake in the green-tinted glaze, letting excess drip back into the bowl, then return to the rack and sprinkle generously with red, green and white sprinkles. Tie a piece of sour candy straw into a knot, then press into top of each bundt cake for the "bow." Let the glaze set completely, about 30 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Swap the bourbon for whole milk or water to make these treats alcohol-free and kid friendly.