Robin's Egg Mini Bundt Cakes
Yield: 15 mini cakes
These Robin’s Egg Mini Bundt Cakes are a delicious and pretty springtime treat. A moist vanilla cake is flavored with a hint of lemon and topped with a sweet glaze decorated to look like a robin’s egg!
Ingredients
For the Cakes
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fresh lemon zest
- 1 cup granulated sugar
- ½ cup vegetable oil
- ¼ cup Greek yogurt
- ¼ cup whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
For the Icing
- 2 cups powdered sugar
- ¾ cup heavy cream
- 1 teaspoon AmeriColor robin’s egg gel food coloring
- 1 teaspoon vodka or substitute pure vanilla extract
- 1 teaspoon AmeriColor black gel food coloring
- Candy eggs - Cadbury Mini Eggs work great but feel free to use your own favorite candy
Instructions
- For the Cakes
- Preheat the oven to 350° F and lightly spray a mini Bundt pan with nonstick baking spray.
- In a medium bowl, whisk together the flour, baking powder, and lemon zest.
- In a large bowl, whisk together the granulated sugar, vegetable oil, and Greek yogurt. Next add the milk, eggs, and vanilla. Whisk to combine.
- Add the dry ingredients to the wet and mix just until combined - do not overmix.
- Fill each well half-full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow the Bundt cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the Frosting
- In a medium bowl, whisk together the powdered sugar, heavy cream, and robin’s egg food coloring. The icing should be smooth and pourable. If it is too thick, add an additional tablespoon of heavy cream and whisk to combine. If it is too thin, add an additional tablespoon of powdered sugar.
- Dip the cooled Bundt cakes in the icing and place them back on the wire rack. Allow the icing to set completely before adding the speckles.
- In a small bowl, stir together the vodka and black food coloring. Use a food-safe brush or a small fork to flick little black specks onto the bundt cakes. Be careful – food coloring will stain clothing, counter, walls, etc.
- To finish, top each Bundt cake with a few candy eggs.
Nutrition Information:
Serving: 1 Calories: 293kcal Carbohydrates: 40g Protein: 4g Fat: 13g Saturated Fat: 4g Polyunsaturated Fat: 9g Cholesterol: 53mg Sodium: 55mg Sugar: 30g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.