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Mini bundts!

raspberry and lemon mini bundts
raspberry and lemon mini bundts

I bought myself a mini bundt tin over Christmas. They sell mini bundts in a few cafes round where we live, and I always think they look so cute! Plus bundt cake is called Guglhupf in German which is pretty much the best word ever!

I’ve made three batches so far. For the first ones (the ones pictured here) I used this recipe and added frozen raspberries instead of poppy seeds. They were really tasty but fairly dense and quite dry after a couple of days. I’ve been more successful with adapting a standard cupcake recipe, which you can add stuff to depending on what you fancy, and what you’ve got kicking about.

Here is the recipe in case anyone is interested.

Ingredients: 125g butter, 100g caster sugar, 2 eggs, 125g self raising flour, 1/2 tsp baking powder, 2 tbsp milk

Instructions: Cream the butter and sugar then add all the other ingredients and beat until fluffy. Put into tin or cupcake cases and bake in a preheated oven at 190 degrees for about 12 minutes. Leave to cool before tipping out as I learnt at my peril

For Vanilla and Pecan flavour I added: 1 packet vanilla sugar, 1 tsp vanilla essence, a handful of chopped pecans

For Orange and Lemon flavour I added: 1 packet fake orange rind (real would be better, obvs, but I’m lazy and its extremely difficult to find untreated oranges round here), 1 packet fake lemon rind, and I substituted the milk for lemon juice.

Comments on this entry are closed.

  • Lorena 20 January 2014, 8:33 pm

    I have a problem with baking: things dont last over 2 days because i eat them all.
    This is serious- and the part I dont eat, my husband does :/

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