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Mini Easter Bundt Cakes

Mini Easter Bundt Cakes with Hidden Candy Delight

These Mini Easter Bundt Cakes are a delightful twist on a traditional dessert, featuring a surprise candy center that brings festive joy to any celebration.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 cups Granulated Sugar Can be replaced with coconut sugar for a lower glycemic index.
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
  • ½ teaspoon Salt Use sea salt or kosher salt as a substitute.
  • ½ cup Unsalted Butter Melt or soften before mixing.
  • 2 whole Eggs For a vegan option, use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).
  • 1 teaspoon Vanilla Extract Substitute with almond extract for a different twist.
For the Candy Surprise
  • 1 cup Candy (e.g., jelly beans, malted eggs) Choose based on preference, chocolate eggs add a richer taste.
For the Pastel Glaze
  • 1 cup Powdered Sugar Use natural food coloring for dye-free options.
  • splash cup Milk To thin out the glaze; adjust for desired consistency.

Equipment

  • Mini Bundt pans
  • Mixing Bowls
  • Hand mixer
  • Wire rack

Method
 

Basic Steps
  1. Preheat your oven to 350°F (175°C). Grease mini Bundt pans with non-stick spray or butter.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.
  3. In a separate bowl, cream together ½ cup of melted unsalted butter and 1 cup of granulated sugar until light and fluffy. Add 2 eggs and 1 teaspoon of vanilla extract, blending until smooth.
  4. Gradually add the dry mixture to the creamed mixture, stirring carefully until just combined.
  5. Pour the batter into each prepared Bundt pan, filling them about halfway.
  6. Gently drop candies into the center of each batter-filled pan.
  7. Top the candy-filled batter with the remaining batter, smoothing the surfaces gently.
  8. Bake for about 25 minutes or until golden and a toothpick comes out clean.
  9. Let the Bundt pans cool for about 10 minutes before inverting onto a wire rack to cool completely.
  10. While the cakes cool, mix 1 cup of powdered sugar with a splash of milk and food coloring until smooth to create the glaze.
  11. Drizzle the pastel glaze over the cooled Bundt cakes.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 15gCalcium: 2mgIron: 4mg

Notes

Use room temperature ingredients for better blending. Avoid overmixing to ensure fluffy cakes. Customize candy filling to your preference.

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