Cakes, Food, Recipes

Mini Strawberry Bundt Cakes

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It’s Mother’s Day this weekend and I wanted to whip up something pretty as a picture, and of course delicious, to celebrate all the wonderful Mums in our lives!

Mini Strawberry Bundt Cakes for Mothers Day

I know it’s a bit of a cliche, but when I think Mother’s Day I am inspired by anything feminine, pink and floral – and this recipe ticks all those boxes.

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I recently came into possession of a mini bundt pan, and decided these ornamentally shapes cakes would be perfect for the occasion.

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I am unashamedly girly sometimes, so pink was the natural theme for the day and therefore I decided to flavour and colour these cakes with fresh strawberries. This recipe produces a light and fluffy cake that’s not too sweet, and it’s one of my go-to desserts right now.

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With a final drizzle of cream cheese icing and a flower on top, these beautiful little desserts are the perfect way to celebrate the special person in your life.

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If strawberries are not in season where you live, frozen strawberries work just as well (although make sure you defrost them first).

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While the strawberries do a great job of tinting the cake batter pink, if you want to amp up the colour a bit more then feel free to add in a few drops of pink food colouring. The rose-hued cakes contrast beautifully against the white cream cheese icing.

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Strawberry Mini Bundt Cakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
Fresh Strawberry Bundt Cakes
  • 115g/1 stick butter
  • 300g/1⅓ cups caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 285g/2¼ cups plain flour
  • Pinch of salt
  • 2½ tsp baking powder
  • ¾ cup pureed strawberries (fresh or frozen)
Cream Cheese Icing
  • 200g cream cheese at room temperature
  • 1 cup icing sugar
  • 2-3 tbsp milk
To Decorate
  • Edible flowers
Instructions
Fresh Strawberry Bundt Cakes
  1. Preheat oven to 180°C. Grease a mini bundt tray well with non-stick spray.
  2. Cream the butter and sugar together until light and fluffy.
  3. Add the egg and vanilla extract and beat well.
  4. In a separate bowl, sift together the cake flour, salt and baking powder.
  5. Add the flour mixture to creamed mixture, alternating with the pureed strawberries.
  6. Fill the bundt about ¾ full with mixture and bake for 15-17 minutes until lightly golden brown.
  7. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
Cream Cheese Icing
  1. Beat the cream cheese a medium size bowl until smooth.
  2. Add in the icing sugar and continue mixing.
  3. Add in the first tablespoon of milk to see what your consistency is like. You may need a further 1 or 2 spoonfuls of milk until the icing is a drizzle consistency.
To Decorate
  1. Drizzle the cream cheese icing over the cooled bundts, allowed it to fall over the sides.
  2. Top each cake with a washed and dried edible flower.
  3. Enjoy!

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These little cake babies are as pretty as a picture and are sure to be a hit with your Mum on Mother’s Day!

mini-strawberry-bundt-cakes9What are you baking for Mother’s Day this year?

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4 Comments

  • Reply Lisa @ Chocolate Meets Strawberry May 9, 2016 at 6:10 am

    Wow, these little cakes are just gorgeous! Now I’m thinking I have been seriously missing out with no mini bundt pan in my life! I love that the photo shoot is even complete with mini cake stand and mini paper doily!! Pinned to my ‘Amazing Cakes’ board, because these truly do look amazing! :D

    • Reply Swah May 12, 2016 at 3:20 pm

      Thanks Lisa! I think you definitely need a mini bundt pan in your life – they are so cute!

  • Reply Mary March 21, 2017 at 2:01 pm

    How many mini bundts does this recipe make? I only want to make 2.

    • Reply Swah March 27, 2017 at 10:40 am

      Hi Mary, this recipe made 6 small-medium bundts – it will depend on the size of your mini bundt pan. However if you only want to make 2, I would halve the recipe and see how you go – you may have a little bit of batter leftover

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