Mini Holiday Bundt Cakelets

Ingredients

Directions

1. PREHEAT oven to 350°F. PREPARE 6 mini Bundt pans with nonstick cooking spray.
2. In the bowl of a stand mixer, BEAT together butter and sugar, until fluffy and pale in color. ADD eggs, one at a time, beating well after each addition.
3. In a separate bowl, SIFT together cake flour, baking soda, and salt. On low speed, slowly ADD flour mixture to the butter mixture. BEAT until just combined. ADD sour cream and 1 teaspoon vanilla extract, and BEAT until combined.
4. DIVIDE batter into 3 bowls. ADD food coloring to 2 of the bowls, mixing until desired colors are achieved. PLACE each bowl of batter into separate piping bags.
5. PIPE about 2 tablespoons of each color into the prepared Bundt pans in the desired pattern. FILL until pans are about 2/3 full.
6. BAKE 25-30 minutes, until a toothpick inserted in the center of a cake comes out clean. ALLOW to cool about 15 minutes, then INVERT pan onto a cooling rack. ALLOW to cool completely.
7. In a medium bowl, ADD confectioners’ sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract. STIR until smooth and ADD remaining 1 tablespoon milk to attain desired consistency.
8. DRIZZLE glaze over each cake and SERVE.
9. STORE leftovers in an airtight container up to 5 days.

Nutritional Info

Per Serving: 1/6 of Recipe