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mini cranberry bundt cakes with lemon glaze


INGREDIENTS


For the Mini Cranberry Bundt Cakes:
  1. 1 cup frozen cranberries
  2. 1 cup all-purpose flour
  3. 1 tbsp cornstarch
  4. 3/4 tsp baking powder
  5. 1 tsp ground nutmeg
  6. 3/4 tsp table salt (1 1/4 tsp kosher salt)
  7. 3 tbsp unsalted butter, melted and cooled to room temperature
  8. 1 tbsp vegetable oil
  9. 1/2 cup granulated sugar
  10. 2 tbsp brown sugar
  11. 1 large egg, at room temperature
  12. 1 tbsp lemon zest
  13. 1 tsp pure vanilla extract
  14. 2/3 cup full fat unsweetened, plain yogurt (preferably Greek yogurt)

For the Lemon Glaze:
  1. 2 cups powdered (confectioners) sugar
  2. ¼ cup freshly squeezed lemon juice
  3. 1 tsp lemon extract
  4. 1 tsp pure vanilla extract

INSTRUCTIONS


Make the Mini Cranberry Bundt Cakes:

  1. Preheat the oven to 375 and spray a mini-bundt pan with non-stick spray. (Even if your pan has a non-stick coating, spray it with baking spray.)
  2. Add the frozen cranberries to a food processor and pulse until the berries are broken up into small pieces.
  3. Add the flour, cornstarch, baking powder, nutmeg, and salt to a bowl. Stir with a wire whisk to combine.
  4. In a separate bowl, add the butter, vegetable oil, granulated sugar, brown sugar, egg, and lemon zest. Whisk vigorously for 20-30 seconds to combine.
  5. Stir the vanilla extract into the yogurt and add it to the butter-sugar mixture in two additions, alternating with the flour: flour, yogurt, flour, yogurt, flour.
  6. Stir in the chopped cranberries.
  7. Add a heaping teaspoon of cake batter to each cavity in your mini bundt pan, filling each cavity nearly to the top.
  8. Bake in preheated oven for 13 minutes, until a toothpick inserted in one of the cake comes out with no evidence of raw batter.
  9. Immediately upon removing the cakes from the oven, flip them out onto a wire rack. Allow to cool completely before drizzling with lemon glaze.

Make the lemon glaze:
  1. Add all the glaze ingredients to a bowl and whisk to combine. Whisk gently at first until all the powdered sugar is moistened, then whisk more vigorously until completely smooth. Keep covered until ready to use.

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