Mini Buttermilk Bundt Cakes Recipe

Mini Buttermilk Bundt Cakes are a great assortment of Dessert, wonderful for a Brunch, special Occasion, a Tea Party or just to treat yourself. You can dip, drizzle or dust them with you favorites, we used Lemon Icing, Fresh Berries, Cocoa Icing and Cinnamon Sugar.

Mini Buttermilk Bundt Cakes
(makes 24)

Ingredients:
3 cups Flour,
1/2 tsp Salt,
1 tsp Ginger,
2 tsp Allspice,
2 tsp Baking Powder,
1-1/4 cups Buttermilk,
2 tsp Vanilla,
1 tbsp Maple Syrup,
1/4 cup Oil,
1/2 cup Butter (softened),
1-1/4 cups Sugar,
3 Eggs,

Cooking Spray,
18 Blueberries,

Lemon Icing:
2 cups Powdered Sugar (sifted),
3 tbsp Lemon Juice (fresh),

Cocoa Icing:
1 cup Powdered Sugar (sifted),
1 tbsp Cocoa Powder,
1-2 tbsp Almond Milk,

Cinnamon Sugar:
2 tbsp Powdered Sugar,
2 tsp Cinnamon,

Preheat Oven 350°F
Cover Mini Bundt Cake Pan with Cooking Spray

Combine Flour, Salt, Ginger, Allspice and Baking Powder, whisk well and set aside.
Combine Buttermilk, Vanilla, Maple Syrup and Oil stir and set aside.
Cream together Butter and Sugar. Incorporate Eggs one at a time.
Add alternating Flour Mixture and Buttermilk Mixture ending with Flour Mix. Scrape the side of bowl.
Fill Piping Bag with half the batter, cut the tip of bag off and fill mini Bundt Pan equally with batter.
Bake 16-18 Minutes or until tester comes out clean.
Rest cakes in pan for 5 Minutes, then remove and cool completely on wire rack.
Repeat with the rest of Batter, makes total of 24 Mini Cakes.

Lemon Icing:
Combine Powdered Sugar and Lemon Juice, whisk well.
Dip top half of 12 Mini Cakes in Icing.

Let Icing set and fill 6 Cakes with 3 Blueberries each.

Cinnamon Sugar:
Combine Powdered Sugar and Cinnamon, whisk well. Cover 6 Cakes with Cinnamon Sugar.

Cocoa Icing:
Combine Powdered Sugar, Cocoa Powder and Almond Milk, whisk well.
Drizzle 6 Cakes with Cocoa Icing and let set.
Enjoy!