How to bake Delicious Buttermilk Mini Bundt Cakes

This is a wonderful delicious Buttermilk Mini Bundt Cakes Recipe, assortment of decorations with Lemon Icing, Berries, Choco Icing & Cinnamon Sugar. Great for Parties, Brunch or Potlucks.

Buttermilk Mini Bundt Cakes
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

18 Blueberries

Mini Bundt Cakes Pan
Cooking Spray

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

Choco Icing:
1 cup Powdered Sugar (sifted)
1 tbsp Choco 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 and 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 mini cakes in pan for 5 Minutes, remove and cool completely on wire rack.

Lemon Icing:
Combine Powdered Sugar and Lemon Juice, whisk well, dip 12 Mini Cakes with top half in Icing.
Let Icing set and fill 6 cakes with 3 Blueberries each.

Choco Icing:
Combine Powdered Sugar, Choco Powder and Almond Milk, whisk well.
Drizzle 6 cakes with Choco Icing and let set.

Cinnamon Sugar:
Combine Powdered Sugar and Cinnamon, whisk well.
Dust 6 cakes with Cinnamon Sugar.

Enjoy!