As part of our attempts to be more self-sustainable, I’ve been doing some more baking. I’m also committed to showing you all my wins and my losses. I am very thankful that this attempt was a win, especially since it’s my first baking post.
We’ve got so much on our plates right now that making breakfast each day was just out of the question. So I need something that I can make pretty quickly.
My Criteria for This Recipe
So, my two criteria for a recipe to try was that I needed something small that I could grab on my way out of the door in the morning for myself. It also needed to be something easy to bite into so that Little J could eat it too. So mini bundt cakes were perfect!
This was my first time baking after the move, so I was running around looking for where I’d stored everything. In some instances I just had to go without or substitute. I couldn’t find my KitchenAid mixer attachments, I ended up doing the mixing by hand, not the end of the world but also it factors into how long this took me! If you’re interested in a KitchenAid Mixer, here’s a post about them and how to choose the right one for you.
Making the Mini Bundt Cakes
Making the Dough
Start by getting out your large mixing bowl and incorporating the all-purpose flour, baking soda, baking powder and salt.
In a smaller mixing bowl whisk together the milk, and lemon juice. Set this aside. Using your KitchenAid mixer, whisk together the cream shortening, sugar and lemon zest at a high speed until the consistency is light and fluffy. This usually takes about 2-3 minutes.
Add the eggs in one at a time, turning on the mixer in between each egg. Pour a bit from the large bowl mixture into the KitchenAid, whisk, pour a bit from the wet mixture in the small mixing bowl, whisk. Continue until all contents of both bowls are in the KitchenAid.
Pour, Preheat & Bake
Preheat the oven to 350 degrees and spray the bundt cake pans. Pour evenly in the molds, fill them each about halfway. These things puff up a lot while baking so you don’t want to overfill.
Bake for 20-25 minutes, you should be able to insert a tooth pick and have it come out clean. Remove from the oven and let cool before removing from the mold.
Making the Icing
Whisk together all the ingredients and pour them into a Ziploc bag. Zip it up and snip off a small corner of the bag and you’ve got the perfect icing bag!
Enjoying Your Mini Bundt Cakes
This makes 12 mini bundt cakes but honestly, they didn’t last 12 days in my house. There was definitely a few days that I ate multiple. Maybe even some midnight snacks.
This recipe is a spin of Melissa’s over at SimplyWhisked.com, it looked wonderful but I needed something more then just lemon so I incorporated vanilla to balance out the tart. Especially with a 1 year old, I wasn’t sure how well tart would go over. Little J was a fan and so was I! He had 6 partial teeth in at the time he tried these and was able to make easy work out of chewing these. My recipe uses less icing then the original called for since I didn’t want something that sweet and tart in the morning with my coffee. I also didn’t want Little J eating all that sugar as well.
- 3 cups All-purpose flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 teaspoon Salt
- 3/4 cup Milk
- 1/4 cup Lemon juice
- 1 cup Vegetable shortening
- 1 cups Sugar
- 4 Large eggs
- Zest of 4 lemons, Optional
- 1 cups Powdered sugar, 2 cups if you love frosting
- 1-2 tablespoons Lemon juice
- Preheat oven to 350˚F and spray pans with cooking spray
- In a large bowl, whisk together the dry cake ingredients, set aside.
- In a small bowl, whisk together the milk and lemon juice, set aside.
- In a large bowl, mix together (mixer encouraged for this part), cream shortening, sugar and lemon zest at a medium speed until light and fluffy, about 2 minutes.
- Add eggs, one at a time, beating until incorporated.
- Add both dry flour mixture and milk mixture (from steps 2 and 3), alternating between the two.
- Pour evenly into bundt pan molds, fill each mold about halfway. These things puff up pretty good so you don't want to add more batter.
- Bake for 20-25 minutes or until an inserted toothpick comes out clean.
- Remove from oven and let cool completely before removing cakes from the pan.
- In a medium bowl, whisk together frosting ingredients.
- Drizzle bundts with frosting, they should be cooled for this step.
These mini bundt cakes get puffy while baking so make sure you only fill the molds halfway.
Nutrition Information:Yield: 12 Serving Size: 1 Mini Bundt
Amount Per Serving: Unsaturated Fat: 0g
I hope you enjoy the mini bundt cakes! Made these as is or with tweaks? Let me know!