Mini bundt cakes

Name: Mini bundt cakes
Yield: 10
Cuisine: Polaca
Ingredients: 175 g Wheat flour; 3 tablespoons Milk; 150 g Butter; 3 Egg; 1 teaspoon Baking Powder; 125 g Caster Sugar; 1 tablespoon Icing Sugar; 2 teaspoons Cocoa Powder

Fácil

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 10 (estimated)

Nutrition facts

Protein6 %4 g
Carbs43 %27 g
Fat50 %14 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	248 kcal	376 kcal
Protein	4 g	6.1 g
Carbs	27 g	40.9 g
Fat	14 g	21.2 g

One serving is about 66 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty18/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Polish

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Polish

Ingredients

175 g Wheat flour
3 tablespoons Milk
150 g Butter
3 Egg
1 teaspoon Baking Powder
125 g Caster Sugar
1 tablespoon Icing Sugar
2 teaspoons Cocoa Powder

Instructions

Heat the oven to 180C/160C fan/gas 4. Melt 25g butter and generously brush into the holes of a mini bundt tins. Tip a little flour into each hole and shake to coat, then tip out the excess. Beat the butter, caster sugar and a pinch of salt together using an electric whisk. Add the eggs, one at a time, beating well after each addition. Combine the flour and baking powder in a separate bowl, then sift this into the wet ingredients and stir until smooth. Combine the cocoa powder and milk in a small bowl until smooth.
Spoon 1 tbsp of the plain batter into each hole of the bundt tin. Mix the remaining plain batter with the cocoa powder mixture, then divide this between the holes. Bake for 15-18 mins, or until a skewer inserted into the cakes comes out clean. Leave to cool in the tin for 5 mins, then turn out onto a wire rack and leave to cool completely. Dust with icing sugar to serve.
Pour 1 tablespoon of light batter into each mold. Mix the remaining batter with the stirred cocoa mixture and then fill the molds with a tablespoon.
Bake the mini Bundt cakes in the preheated oven for 15-18 minutes , depending on the size of the molds. After 15 minutes of baking time, use a toothpick to test with a skewer and, if necessary, bake for another 3 minutes. Let the mini Bundt cakes cool down completely in the tin. Then carefully remove from the mold. Dust with some icing sugar and serve. Enjoy your meal!