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This recipe for Meyer Lemon St. Germain Bundtlettes captures that sweet romance in the cutest way possible.. Prepare the bundtlette pan by using a pastry brush to cover the inside (in all of the nooks and crannies) with 1 tablespoon of room temperature butter. Then lightly dust the buttered pan with an even layer of flour, tapping to remove.

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Preheat oven to 350 degrees. Generously spray a 6-cup bundtlette pan with baking spray. In a medium bowl, combine the eggs, canola oil, and vanilla. Use a wire whisk to combine well. Add the dry ingredients - both sugars, the cocoa powder, flour, baking soda, baking powder, and kosher salt - into the wet ingredients.

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Make the mini cakes: Whisk the flour, baking powder, and salt together in a large bowl. Set aside. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed.

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Batter will be pudding-like. Pour evenly into greased bundtlette pans. I vastly prefer Pam for Baking to ensure they come out clean and easy every time. Bake at 350F for 17- 18 minutes or until a cake tester comes out clean. Recipe will make 12 mini bundt cakes. (Bake for 45- 50 minutes for a regular bundt cake.) Cool completely before frosting.

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Beat on medium speed for 3-4 minutes. Add the eggs and mix to combine until full incorporated and smooth. Add the flour, baking soda, salt, cinnamon, cloves, and ginger to a medium size bowl, and whisk to combine. Add the dry ingredients to the mixing bowl along with the apples. Mix on low speed for 1-2 minutes.

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Preheat oven to 350 degrees F. Spray six 1-cup mini fluted tube cake bundt pan molds with nonstick cooking spray for baking. Whisk together the flour, baking powder, baking soda, and salt in a bowl and set aside. In a large bowl, using an electric mixer, beat softened butter on medium to high speed for 30 seconds. Add sugar and beat until fluffy.

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Cake. Doughnuts. Now you don't have to choose between the two. Impress your family with this easy jelly-filled cake. Try your best to center the jelly in the middle of the half-filled Bundt pan so that it will not leak out the edges of the cake. —Colleen Delawder, Herndon, Virginia. Go to Recipe. 13 / 50.

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In a large mixing bowl, add water, oil, eggs, sour cream, orange zest, orange extract and mix until smooth. Add yellow cake mix powder and mix until just combined. A few lumps are fine. Pour batter in 12 greased and floured mini bundt cake pans (Dimensions: 4 x 1.75 inches).

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How to make Mini lemon bundt cakes. Prep up — Preheat the oven to 350°F. Brush the mini bundt cake pan generously with cooking oil or butter. Mix the dry ingredients — In a mixing bowl, sieve together the flour, salt, and baking powder. Mix the wet ingredients — Using a stand mixer, cream sugar and butter well blended.

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Fold a sheet of paper towel, dip it in the vegetable shortening, and spread it around each of the mini Bundt cake molds, making sure it gets into every nook and cranny. Then, dust each mold with flour. Pick up the pan, and tap and rotate it to make sure the flour is coated evenly.

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The recipe for Hummingbird Cake was first submitted to Southern Living over 40 years ago. Since then, it has become Southern Living's most popular cake recipe of all time, and for good reason. It uses simple ingredients, is easy to make and is delicious beyond imagination. It tastes somewhat like banana bread but is much more moist.

Chocolate and vanilla together at last! These mini bundt cakes can be

Go to Recipe. 9. Mini Red Velvet Bundt Cakes With Cream Cheese Frosting. Red velvet cake is always a good idea. But these bright red beauties are perfect for Valentine's day or Christmas. The vibrant and satisfying red velvet cake batter is light, tasty, and insanely moist.

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COOK: 15 MINUTES. SERVINGS: 6 SERVINGS. SAVE RECIPE. PRINT RECIPE. These rich and decadent mini chocolate almond Bundtlette cakes make the perfect mini dessert to share with the whole family or share at your next party. This recipe is quick and simple using our popular Geo Bundtlette Pan. Enjoy plain or create a chocolate ganache or simply dust.

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Once the egg mixture is light and fluffy, gently fold the flour mixture into the egg mixture until combined. Do not over mix. Fold ⅓ of the butter mixture into the egg and flour mixture. Then fold the remaining butter mixture into the egg and flour mixture. Fill the Bundtlette wells until about ¾ full.

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Preheat the oven to 350 degrees Fahrenheit 20 minutes before baking your cakes. Spray your mini bundt pan with baking spray and set it aside. Combine flour, sugar, baking powder, baking soda, and salt. Sift together into a medium bowl and set aside. In a large bowl, combine sour cream, butter, eggs, and vanilla extract, and almond extract.

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For the Mini Lemon Bundt Cakes. Preheat oven to 325 degrees. Butter and flour the bundt pan, or use your favorite nonstick coating for cake pans. In a stand mixer fitted with a paddle attachment, cream the butter, shortening, lemon zest, and sugar on speed 4 (for a 10 speed mixer) for 2-3 minutes or until light and fluffy.