Cakes, Food, Recipes

Mini Strawberry Bundt Cakes

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 Time20 mins
Cook Time17 mins
Total Time37 mins
Servings: 12
Author: Swah

Ingredients

Fresh Strawberry Bundt Cakes

  • 115 g/1 stick butter
  • 300 g/1⅓ cups caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 285 g/2¼ cups plain flour
  • Pinch of salt
  • tsp baking powder
  • ¾ cup pureed strawberries fresh or frozen

Cream Cheese Icing

  • 200 g cream cheese at room temperature
  • 1 cup icing sugar
  • 2-3 tbsp milk

To Decorate

  • Edible flowers

Instructions

Fresh Strawberry Bundt Cakes

  • Preheat oven to 180°C. Grease a mini bundt tray well with non-stick spray.
  • Cream the butter and sugar together until light and fluffy.
  • Add the egg and vanilla extract and beat well.
  • In a separate bowl, sift together the cake flour, salt and baking powder.
  • Add the flour mixture to creamed mixture, alternating with the pureed strawberries.
  • Fill the bundt about ¾ full with mixture and bake for 15-17 minutes until lightly golden brown.
  • Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Cream Cheese Icing

  • Beat the cream cheese a medium size bowl until smooth.
  • Add in the icing sugar and continue mixing.
  • 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

  • Drizzle the cream cheese icing over the cooled bundts, allowed it to fall over the sides.
  • Top each cake with a washed and dried edible flower.
  • 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!

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What are you baking for Mother’s Day this year?

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14 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

  • Reply Donna August 27, 2017 at 1:23 am

    How do you know what flowers are edible?

    • Reply Swah August 29, 2017 at 9:46 am

      Hi Donna, a lot of high end grocery stores and farmer’s markets now sell specific “edible flowers” so you can be assured that they won’t make you sick! I would only use those in my cooking. Otherwise, I sometimes get homegrown flowers that I am assured are pesticide-free and use them to decorate the cake, but I avoid eating them

  • Reply Sam October 25, 2017 at 10:47 pm

    These are so adorable! i divided the recipe by 3 and it was the perfect amount for 3 mini bundt cakes. They taste so nice, thank you for the recipe!

    • Reply Swah December 6, 2017 at 10:33 am

      You are welcome Sam!

  • Reply Amy February 4, 2018 at 11:20 am

    Can I substitute the caster sugar for beat up granulated sugar? I don’t have caster so I was wondering if I can just put granulated sugar in the food processor. Thanks!

    • Reply Swah February 4, 2018 at 4:05 pm

      Hi Amy, if you find it difficult to buy caster sugar then yes you can definitely pulverise the granulated sugar in the food process until it’s finer. Great idea! :)

  • Reply Shirley November 19, 2018 at 5:19 pm

    Hi,
    Oh My God…what a lovely and tasty treat this cake. Absolutely divine…so thank you very much for sharing it with us.

    • Reply Swah December 7, 2018 at 11:38 am

      You are very welcome Shirley! :)

  • Reply Marissa July 25, 2019 at 5:40 pm

    This recipe sounds delicious but I’m curious as to what size are they are? I have two mini bundt tins – one makes 6 small cakes the other 12 cupcake size. Which do you think would be better? Thanks!

    • Reply Swah July 25, 2019 at 8:56 pm

      I would use the 6 small cake pan, and if there is any batter leftover you can make some cupcake size ones too (just remember to cook them for slightly less time)

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