Mini Bundt Cakes

There are many reasons I like making mini cakes. The top two are that you can a) snack on one or, b) baking is easier (as it takes less time and I don’t have to worry bout burning the outside/undercooked inside, which has totally happened with some of the larger bundt pans I’ve used). I also really enjoyed getting to try different decorations. Very low-pressure baking situation (unlike when you’re trying to shape buttercream into a perfect cylinder)! Do you have as much trouble?

INGREDIENTS
For the Cake:

• 2 cups flour
• 1/4 cup cornstarch
• 2 1/2 tsps baking powder
• 1/2 tsp baking soda
• 3/4 cup sour cream at room temperature
• 1/4 cup whole milk at room temperature
• 1 cup salted butter at room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs at room temperature
• 1 large egg yolk at room temperature
• 2 tsp bourbon
• vanilla bean

For the Chocolate Marbling:

• 1/4 cup unsweetened cocoa powder
• 2 tbsp milk

For the Chocolate Glaze:

• 3/4 cup  semi sweet chocolate
• 3 tablespoon  cream
• For the Glaze:

• 1 cup  confectioners sugar
• 2 tbsp milk

INSTRUCTIONS
For the Cake:

1. Preheat oven to 325°F degrees and position rack in the center. Butter and flour a mini Bundt pan. 
2. Pour bourbon into a small bowl. Scrape seeds from vanilla bean into bourbon; stir to blend well (reserve scraped vanilla bean for another use like infusing sugar).
3. Whisk flour, cornstarch, baking powder, baking soda and salt in medium bowl to blend. 
4. Using an electric mixer, beat butter, sour cream and sugars in large bowl until light and fluffy. 
5. Add eggs and egg yolk to the butter mixture one at a time, beating until well blended after each addition. Beat in bourbon-vanilla mixture. 
6. ..............

For full instruction please see : https://preppykitchen.com

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