Description

Charming and elegant mini Bundt cakes with a tender, buttery crumb, topped with a smooth vanilla glaze and decorated with colorful mini chocolate eggs for a festive and eye-catching finish.

Ingredients

¾ cup unsalted butter, at room temperature (plus extra for greasing)

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

½ teaspoon baking powder

1 pinch salt

½ cup heavy cream or whole milk

1 cup powdered sugar (for glaze)

1 teaspoon vanilla extract (for glaze)

3–4 teaspoons water or milk (for glaze)

30 mini chocolate eggs (such as mini Cadbury eggs)

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Instructions

Preheat the oven to 300°F (150°C). Thoroughly grease a mini bundlette pan with melted butter.
In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 3–4 minutes with a stand mixer or 4–5 minutes with a handheld mixer.
Add the eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, sift together the flour, baking powder, and salt.
In another bowl or jug, mix the heavy cream (or milk) with the vanilla extract.
Add one-third of the flour mixture to the butter mixture and mix until just combined. Add half of the cream mixture and mix again. Repeat the process, alternating flour and cream, ending with the flour mixture.
Divide the batter evenly among the prepared bundlette cavities, filling each about two-thirds full.
Bake in the center of the oven for 20–25 minutes, or until the cakes are lightly golden and spring back when gently pressed.
Let the cakes cool in the pan for 10 minutes, then invert onto a cooling rack and gently tap to release. Allow to cool completely.
Prepare the glaze by mixing powdered sugar and vanilla extract, then adding water or milk one teaspoon at a time until smooth and pourable.
Drizzle the glaze over the cooled cakes and place 5 mini chocolate eggs in the center of each cake to decorate.

Notes

Grease every crevice of the bundlette pan thoroughly to prevent sticking.

Whole milk can be substituted for heavy cream for a lighter texture.

Add lemon zest for a fresh flavor variation.

Freeze cakes without glaze and decorations for up to 2 months.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Allow refrigerated cakes to return to room temperature before serving for best texture.

Nutrition

Serving Size: 1 mini Bundt cake
Calories: 420 kcal
Sugar: 36 g
Sodium: 120 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 105 mg