Mini Vanilla Bundts

Posted on February 19, 2010. Filed under: Cake, Desserts |

This year I made way too many desserts on Valentine’s weekend. I mean way too many. I woke up Monday morning after V-Day and felt like I needed to be wheeled into the shower and then wheeled into work. Cakes, cheesecake, ice cream, candy…And the list goes on.

Good thing Lent started this week; I gave up dessert for 46 days. Crazy, I know. Everyone at work has been concerned that by me giving up desserts it means I won’t be making any to bring in. I reassured them that my fast doesn’t mean I making them fast from scrumptious treats. They felt so relieved, seriously.

This vanilla cake is my standard, basic vanilla cake mix. I love it. It is simple and delicious. You can do almost any flavor of frosting with it: chocolate, raspberry, strawberry, vanilla…Whatever your heart desires. A scoop of strawberry frozen yogurt is what my heart desired with my cake.

Makes 12 cupcakes/mini bundts
Vanilla Cake
1/4 cup canola oil
2/3 cups of sugar
1 egg
1 tsp Vanilla
1/2 cup buttermilk
1 1/2 tsp baking powder
1 cup flour
1/2 tsp salt

Preheat the oven to 350 degrees. Grease 12 mini bundt cups.

In a large bowl, sift together the flour, baking powder, and salt.

Using a stand mixer or hand mixer, mix the oil, sugar and egg. Add the flour mixture and buttermilk alternately. Pour into the mini bundt cups.

Bake for 17 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes, then finish cooling on a wire rack.

*The tops of the bundts will be uneven from baking, so I just cut off that part so they sit evenly on a plate or tray. And I most likely do or don’t eat the parts I cut off 🙂

White Chocolate Topping
1/2 pound white chocolate, cut into small pieces
3 tbsp vegetable oil

Melt the chocolate and vegetable oil in a double boiler (or a glass bowl over a pot of water). You may need to add more vegetable oil to achieve the desired consistency. It should be about the same consistency as heavy cream; thick, but thin enough to run down the sides of the cake. Top each bundt with a spoonful of the white chocolate, then sprinkle some pretty sugar crystals sprinkles on the wet chocolate.


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