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Peppermint Mini Bundt Cakes
Mini vanilla bundt cakes filled with gooey pockets of peppermint and covered in a minty glaze.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
Calories
390
kcal
Author
John Kanell
Ingredients
INGREDIENTS
For the Mini Bundts:
1/2
tablespoon
vanilla
1/8
teaspoon
salt
1/3
cup
crushed candy cane
2/3
whole milk
3/4
cups
granulated sugar
1/3
cup
unsalted butter
room temp
1/4
cup
sour cream
3
egg whites
1 1/4
cups
all purpose flour
2
tsp
baking powder
For the Glaze:
1
cup
confectioners sugar
sifted
3
tablespoons
whole milk
½
teaspoon
peppermint oil
Instructions
INSTRUCTIONS:
For the Mini Bundts:
Preheat to 360 degrees F. Grease and flour a mini bundt pan. Sift flour, salt and baking powder in a bowl, whisk and set aside.
In a stand mixer fitted with a paddle attachment, cream the butter, then mix in sugar.
Add in vanilla and sour cream. Mix until creamy.
Mix in egg whites slowly, then mix on medium until combined.
Alternate adding milk and flour mixture, beating until batter is just combined.
Fold in crushed candy cane. Do not overmix.
Spoon batter into bundt pan
Bake for 20-25 minutes.
Let cool.
For the Glaze:
Sift confectioners sugar into a bowl.
Add milk and peppermint and mix.
For the Assembly:
Transfer glaze to a piping bag.
Drizzle glaze over bundts
Sprinkle with crushed candy cane
Nutrition
Serving:
1
bundt
|
Calories:
390
kcal
|
Carbohydrates:
58
g
|
Protein:
4
g
|
Fat:
16
g
|
Saturated Fat:
6
g
|
Cholesterol:
110
mg
|
Sodium:
370
mg
|
Potassium:
97.2
mg
|
Sugar:
40
g
|
Vitamin A:
1200
IU
|
Vitamin C:
5
mg
|
Calcium:
48
mg
|
Iron:
2
mg