Robin's Egg Mini Bundt Cakes
User Reviews
5
3 reviews
Excellent
Robin's Egg Mini Bundt Cakes
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These Robin’s Egg Mini Bundt Cakes are a delicious and pretty springtime treat. A moist vanilla cake is flavored with a hint of lemon and topped with a sweet glaze decorated to look like a robin’s egg!
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Ingredients
For the Cakes
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon lemon zest fresh
- 1 cup granulated sugar
- ½ cup vegetable oil
- ¼ cup Greek yogurt
- ¼ cup milk whole
- 2 egg large
- 1 teaspoon vanilla extract pure
For the Icing
- 2 cups powdered sugar
- ¾ cup heavy cream
- 1 teaspoon Gel food coloring AmeriColor robin's egg
- 1 teaspoon vodka or substitute pure vanilla extract
- 1 teaspoon Gel food coloring AmeriColor black
- candy eggs but feel free to use your own favorite candy, Cadbury Mini Eggs work great
Instructions
- For the Cakes
- Preheat the oven to 350° F and lightly spray a mini Bundt pan with nonstick baking spray.
- In a medium bowl, whisk together the flour, baking powder, and lemon zest.
- In a large bowl, whisk together the granulated sugar, vegetable oil, and Greek yogurt. Next add the milk, eggs, and vanilla. Whisk to combine.
- Add the dry ingredients to the wet and mix just until combined - do not overmix.
- Fill each well half-full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow the Bundt cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the Frosting
- In a medium bowl, whisk together the powdered sugar, heavy cream, and robin’s egg food coloring. The icing should be smooth and pourable. If it is too thick, add an additional tablespoon of heavy cream and whisk to combine. If it is too thin, add an additional tablespoon of powdered sugar.
- Dip the cooled Bundt cakes in the icing and place them back on the wire rack. Allow the icing to set completely before adding the speckles.
- In a small bowl, stir together the vodka and black food coloring. Use a food-safe brush or a small fork to flick little black specks onto the bundt cakes. Be careful – food coloring will stain clothing, counter, walls, etc.
- To finish, top each Bundt cake with a few candy eggs.
Nutrition Information
Show Details
Serving
1
Calories
293kcal
(15%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
9g
(53%)
Cholesterol
53mg
(18%)
Sodium
55mg
(2%)
Sugar
30g
(60%)
Nutrition Facts
Serving: 15mini cakes
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 293kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 53mg | 18% |
| Sodium | 55mg | 2% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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