Description
Delicate vanilla bean mini bundt cakes bring French patisserie charm to home kitchens, promising elegant dessert perfection. Sweet miniature treats will charm guests with delicate crumb and intense vanilla essence, offering pure culinary delight.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk (or buttermilk)
Leavening and Seasoning:
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Flavor and Finishing Ingredients:
- 1 tablespoon vanilla bean paste (or seeds from 1 vanilla bean)
- ¼ cup sour cream
- 1 cup powdered sugar
- 2 tablespoons milk (or heavy cream)
- ½ teaspoon vanilla bean paste (or vanilla extract)
Instructions
- Gently heat the oven to a moderate temperature and meticulously coat the mini Bundt pan with a thin layer of grease and flour to ensure effortless cake removal.
- Combine the dry ingredients in a pristine mixing bowl, creating a uniform powder mixture that will provide structure to the delicate cakes.
- In a separate spacious bowl, cream the butter and sugar until the mixture transforms into a light, airy consistency with a cloud-like texture.
- Introduce eggs individually, thoroughly incorporating each one to maintain the batter’s silky smoothness.
- Infuse the mixture with fragrant vanilla bean paste, distributing its rich, aromatic essence throughout the batter.
- Carefully fold in the dry ingredients, alternating with milk and sour cream, creating a velvety, well-integrated batter that promises tender crumb.
- Distribute the batter evenly among the Bundt molds, filling each cavity to approximately three-quarters full to allow room for rising.
- Place the pan in the preheated oven and bake until the cakes develop a golden hue and a inserted toothpick emerges clean and dry.
- Allow the cakes to rest in the pan for a brief period, then gently coax them onto a cooling rack, letting them settle to room temperature.
- Craft a luminous glaze by whisking powdered sugar with milk and a touch of vanilla bean paste until it reaches a smooth, glossy consistency.
- Delicately drizzle the glaze over the cooled cakes, allowing it to cascade and set, creating an elegant finish that enhances both appearance and flavor.
Notes
- Ensure butter and eggs are at room temperature for smoother batter and better cake texture.
- Use a kitchen scale for precise ingredient measurements, guaranteeing consistent results every time.
- Avoid overmixing the batter to prevent tough, dense mini Bundt cakes by stopping when ingredients are just combined.
- For gluten-free options, substitute all-purpose flour with a high-quality gluten-free flour blend, adding xanthan gum for structure.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 40 mg