Get ready to transform your baking game with these adorable Robin's Egg Mini Bundt Cakes that are not just a dessert, but a work of art! Imagine delicate, perfectly formed mini cakes with a stunning blue speckled glaze that looks just like a robin's egg, topped with a charming chocolate egg. These delightful treats are guaranteed to be the showstopper at any spring gathering, brunch, or Easter celebration. With just 40 minutes of total time, you'll create a dessert that looks like it came straight from a professional bakery – but with all the love of homemade baking.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Blue candy melts for decoration
- Chocolate eggs for decoration
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 12-cavity mini bundt cake pan with butter or non-stick cooking spray, ensuring every crevice is well-coated to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined and no lumps remain. Set aside.
- In a large mixing bowl, cream the softened unsalted butter and sugar together using an electric mixer on medium speed until light, fluffy, and pale yellow, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix on low speed until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared mini bundt cake cavities, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Remove from the oven and let the cakes cool in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely.
- For decoration, melt blue candy melts according to package instructions. Drizzle or dip the cooled bundt cakes in the melted blue candy, creating a speckled "robin's egg" effect.
- Once the blue candy coating has set, place a small chocolate egg on top of each mini bundt cake for a final decorative touch.
- Serve and enjoy your Robin's Egg Mini Bundt Cakes at room temperature. Store in an airtight container for up to 3 days.
Tips
- • Room temperature ingredients are key! Ensure your butter, eggs, and milk are at room temperature for the smoothest, most even cake batter. • Don't overmix the batter - mix just until ingredients are combined to keep the cakes tender. • Use a non-stick mini bundt pan and grease it thoroughly to ensure easy cake removal. • For the most authentic robin's egg look, use a small brush to flick white chocolate or vanilla candy melts over the blue coating to create speckles. • Let the cakes cool completely before decorating to prevent the candy melts from sliding off. • Store in an airtight container and consume within 3 days for the best taste and texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
