Confetti Mini Bundt Cakes
User Reviews
3.7
9 reviews
Good
Confetti Mini Bundt Cakes
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These moist Mini Bundt Cakes are made with confetti sprinkles and served with whipped cream and homemade blueberry compote. Perfect as an elegant dessert.
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Ingredients
For Confetti Bundt Cakes
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 Teaspoon salt
- 3 sticks unsalted butter softened
- 2 cups sugar
- 6 eggs large
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon zest
- 3/4 cup sour cream
- 2-3 tablespoons Rainbow sprinkles optional
For Blueberry Compote
- 1 1/2 cups fresh blueberries
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
- 1/4 cup water
For Serving
- 2 cups Whipped Cream
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Instructions
For Confetti Bundt Cakes
- Preheat oven to 350 degrees Fahrenheit
- Spray a mini bundt cake pan with nonstick spray
- In a bowl, combine the flour, salt, and baking powder
- In another bowl, place the butter and sugar. Whip with mixer on medium-high speed until creamed. Use a spatula to clean down the sides and bottom of the bowl
- Add the vanilla extract and lemon zest. Keep mixing
- Add the eggs one by one mixing well after each addition
- Alternate the flour mixture and the sour cream, starting and ending with the flour. Do not overmix. Finally, fold in the sprinkles
- Pour the batter into the molds filling them 3/4 of the way
- Bake for 20-30 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let the cakes cool in the mold for 10 minutes. After 10 minutes unmold onto the cooling rack
For Blueberry Compote
- In a saucepan, combine fresh blueberries, sugar, lemon juice and water
- Bring to a boil for 2 – 3 minutes and then turn the temperature down and simmer mixture until it reaches 200F. The blueberry mixture will thicken quite a bit and become very jam like. This will take approximately 30 minutes
- Remove from the heat and let cool completely. This berry compote will thicken as it cools
Assembly
- Place a mini cake on a small plate and garnish with a few dollops of whipped cream and then place the blueberry compote on top of that.
- Serve with coffee or tea and enjoy!
Nutrition Information
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Calories
873kcal
(44%)
Carbohydrates
107g
(36%)
Protein
10g
(20%)
Fat
45g
(69%)
Saturated Fat
27g
(135%)
Cholesterol
236mg
(79%)
Sodium
218mg
(9%)
Potassium
230mg
(7%)
Fiber
1g
(4%)
Sugar
69g
(138%)
Vitamin A
1490IU
(30%)
Vitamin C
4mg
(4%)
Calcium
98mg
(10%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 8mini cakes
Amount Per Serving
Calories 873 kcal
% Daily Value*
| Calories | 873kcal | 44% |
| Carbohydrates | 107g | 36% |
| Protein | 10g | 20% |
| Fat | 45g | 69% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 236mg | 79% |
| Sodium | 218mg | 9% |
| Potassium | 230mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 69g | 138% |
| Vitamin A | 1490IU | 30% |
| Vitamin C | 4mg | 4% |
| Calcium | 98mg | 10% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.7
9 reviews
Good
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