![]() ![]() It’s also important to keep the piping bag tightly twisted to avoid getting pockets of air mixed in with the frosting (see picture above). When piping the dollop of frosting on top, it’s important to keep the tip straight and directly above the bundt (see picture above). Alternately you can use a gallon sized ziplock bag, with the corner cut out, fitted with an open star piping tip. Add frosting to a large pastry bag, fitted with a star attachment. Start the mixer slowly (so the powdered sugar doesn’t fly out of the bowl), and gradually increase the speed. Beat for about 5 minutes, until smooth and creamy. Frosting:Ĭombine butter, cream cheese, powdered sugar, vanilla extract, and pinch of salt in a large mixing bowl. Let cool in the pan for 5 minutes and invert onto a wire rack to to finish cooling. If baking cupcakes, you will probably need to add more time. Sprinkle 4-5 chocolate chips on top and bake for 15-18 minutes, until a toothpick inserted into the middle of the bundt or cupcake comes out clean. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and. Whisk together flour, baking powder, baking soda and salt in a medium bowl. ![]() Turn them upside down and tap out excess flour. Fill the bundt pan, or cupcake tin, 3/4 of the way to the top with the batter. Grease the nooks and crannies of two 6-well mini bundt pans, then dust with flour. Spray mini bundt pan with non-stick cooking spray (I like to use Baker’s Joy, because it has added flour and will keep the cakes from sticking). Combine well after last flour addition, mixing up to 2 minutes if necessary to remove all lumps. Add to the red batter mixture in 3 batches, alternating with the buttermilk, and ending with flour (flour, buttermilk, flour, buttermilk, flour – makes me dizzy!) Mix well in between each addition. In a medium bowl, sift together the flour, soda, salt, and cocoa powder. Add red food dye, vanilla extract, and vinegar. Add eggs, one at a time, and mix until thoroughly combined. Mix until smooth and combined (may take up to 5 minutes). Place butter, oil, and sugar in a large mixing bowl. Pinch of kosher salt Directions Cupcakes: Semi-sweet chocolate chips, to taste Cream Cheese Frosting:Ĩ ounces full fat cream cheese, at room temperature Mini Red Velvet Bundts with Cream Cheese Frosting Mini Bundts:ġ/2 cup salted butter, at room temperatureĢ tablespoons red liquid food dye (a little less than a 1 ounce bottle) At only a few dollars a piece, they’re a great investment!Īnd then finish each mini bundt with a dollop of cream cheese frosting and a few sprinkles. Piping tips are widely available online and at most craft stores in the baking aisle. Piping frosting on the top of a finished cupcake or bundt cake is so much easier than you’d imagine! Just fill a pastry bag (or a large ziplock bag with the corner cut off) and fit it with an open star piping tip (such as Wilton 8B). That little bite of chocolate in each mini bundt really takes them to the next level! One of the things that really sets these bundt cakes apart from the other recipes you’ll find is the addition of a few chocolate chips to the batter before baking. link) and didn’t get many pictures of the process, but here are a few key things to remember. I got sidetracked while making these mini bundt cakes (aff. These mini bundt cakes are super moist, with a little bit of tang from the cream cheese frosting, and a satisfying bite of chocolate inside. I decided to try my paddle attachment on low, and it worked like a charm.I’m so excited to finally have the perfect Red Velvet Cake recipe to share with all of you! One of my daughters loves red velvet, but I’ve never been able to get it just right – until now! Every recipe I found said to fold in the dry ingredients with a spatula. Most of the recipes called for all-purpose flour but I opted for the cake flour, which is finer and makes a very tender cake. My version below is the combination of several different recipes I found online. I really wondered how it could rise without any leavening, but it did. These mini angel food bundt cakes are fresh and have the perfect amount of sweetness. I had never made an angel food cake from scratch before and honestly, I will never make the box version again. (I’m assuming that a bundlette is a mini bundt cake!) Anyway, I couldn’t wait to use it and it turned out to be perfect for this recipe. She gave me this Nordic Ware Heritage Bundlette Pan. I got some cool new kitchen things for Christmas from my daughter. First things first though…let’s start with the baking pan. Not only are these Mini Angel Food Bundt Cakes healthy, but they are very pretty as well. I’m so glad you are here because what I’m sharing today is a rare occurrence! A healthy, fat-free dessert. Cakes are baked in a Nordic Ware Heritage Bundtlette Cake Pan. In this post: Mini Angel Food Bundt Cakes that are a beautiful and fat-free dessert. ![]()
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