As this post is published, it's winter here in Brazil. And we're fortunate to have mandarine oranges in season! Here at home we love them. We think the best way to eat them is just peeling and enjoying. And the second best? With these Mandarin Orange Mini Bundt Cakes!
Helpful Tips for Your Mini Bundt Cakes:
- Allow the cakes to cool completely before removing them from the pan to avoid any sticking mishaps.
- The glaze is the secret ingredient that elevates the experience, infusing the cakes with the irresistible aroma and taste of freshly peeled mandarin oranges.
- While we've made mini cakes, you can easily use the same recipe to create a full-sized cake if that's your preference.
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I bet these Mandarin Orange Mini Bundt Cakes will brighten your day!
Mandarin Orange Mini Bundt Cakes Recipe:
Ingredients
Mini Cakes
- 1/4 cup softened butter
- 2/3 cups sugar
- 1 egg
- 2 tsp mandarin orange zest about 3 medium fruits
- 1 cup milk
- 1/4 tsp salt
- 1 + 1/4 cups flour
- 1 + 1/2 tsp baking powder
Glaze
- 4 tbsp confectioners' sugar
- 2 tsp water
- Oil from the peel of one mandarin orange
- Confectioners' sugar to dust
Instructions
- Preheat your oven to 350°F (180°C) and butter a mini bundt cakes pan (or a regular cake pan).
- In a mixing bowl, combine sugar, butter, and egg. Mix well until the mixture turns pale yellow.
- Add milk, mandarin orange zest, and salt. Mix until well combined.
- Incorporate flour and baking powder into the mixture. Mix thoroughly.
- Transfer the batter into the buttered pan and bake for 15 minutes (or until a toothpick comes out clean when pierced into a cake). About 30 minutes for a regular cake pan.
- Allow the cakes to cool completely in the pan before removing them.
To Make the Glaze:
- In a small bowl, mix confectioners' sugar and water.
- Peel one mandarin orange and squeeze 2-3 peel pieces several times over the small bowl to release its oils (the outside of the peel should face the sugar mixture).
- Drizzle the glaze over the cooled cakes and dust with confectioners' sugar before serving.
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