ISO recipe for mini bundt or bundtlette pans | Taste of Home Community  
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ISO recipe for mini bundt or bundtlette pans

Last post Nov 30, 2008 9:06 PM by dreyfuss . 21 replies.


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  • ISO recipe for mini bundt or bundtlette pans
    I bought one at a garage sale that has 6 mini bundt pans. Anxious to try them out.
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  • RE: ISO recipe for mini bundt or bundtlette pans
    Miniature Bundt Pound Cakes
    2 1/2 cups cake flour
    1/2 teaspoon salt
    1 cup unsalted butter, room temperature
    2 1/2 cups granulated sugar
    6 large eggs
    1 tablespoon vanilla extract
    1 cup heavy whipping cream
    Mini Bundt Pan

    Position rack in center of oven and preheat to 325 degrees F. Generously butter and flour mini Bundt pan.

    Sift flour and salt into medium bowl.

    Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat until well blended, about 3 to 4 minutes. Add eggs one at a time, beating until well blended after each addition. Beat in vanilla extract. Beat in flour mixture alternately with whipping cream in 3 additions until blended.

    Divide mixture among prepared Bundt pans (about scant 3/4 cup batter for each). Bake until tester inserted near center comes out clean, about 38 to 40 minutes. Cool on rack in pans for 15 minutes.

    Cut around sides of pan to loosen cakes. Turn out onto rack and cool completely. Drizzle with your choice of glaze. Let stand until glaze is set.

    Store in airtight containers at room temperature.

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  • RE: ISO recipe for mini bundt or bundtlette pans
    Chocolate Cherry Bundtlettes.
    Makes 8 Bundtlettes.

    1 (18.25 ounce) box devil's food cake mix
    1 (21 ounce) can cherry pie filling
    2 large eggs, beaten
    1 teaspoon almond extract
    12 ounces miniature chocolate chips

    Preheat oven to 325 degrees F. Prepare an 8-cup Bundtlette pan with unsalted solid vegetable shortening and flour or by spraying with Baker's Joy.

    Prepare batter: In a mixing bowl, combine all ingredients until well blended. Spoon batter into prepared molds, filling two-thirds full. Place on center rack of preheated oven for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

    Cool the cakes: Allow the cakes to cool in the pan 5 minutes. Turn out onto wire rack or serving plate to complete cooling.

    Dust with confectioners' sugar before serving.

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  • RE: ISO recipe for mini bundt or bundtlette pans
    Maple Java Baby Bundt Cakes with Maple Java Butter Sauce
    1 1/4 cups all-purpose flour
    1/2 cup whole wheat flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/4 teaspoon salt
    1/4 teaspoon each ground cinnamon, nutmeg, allspice and cloves
    8 tablespoons butter, softened
    1 cup granulated sugar
    3 large eggs
    1/3 cup maple syrup
    1 1/2 tablespoons Medaglia D’Oro Instant Espresso, dissolved in
    1 teaspoon boiling water, cooled
    3/4 cup sour cream

    Preheat oven to 350 degrees F. Butter and flour eight 8-ounce Bundt pans.

    Combine all-purpose and whole wheat flours, baking powder, baking soda, salt and spices in a large bowl. Stir with a whisk to blend.

    In a separate bowl, beat butter and sugar using an electric mixer at medium speed until fluffy. Add eggs, one at a time. Add espresso coffee and maple syrup and blend thoroughly. At low speed, beat in flour mixture and sour cream alternately. Spoon equal amounts of batter into prepared Bundt pans and bake for 30 to 35 minutes, or until a wooden pick inserted into the cakes comes out clean. Cool on a wire rack for 5 minutes, then invert cakes out of the pans and continue to cool.

    Maple Java Butter Sauce
    1 cup maple syrup
    4 tablespoons butter
    2 teaspoons Medaglia D’Oro Instant Espresso dissolved in
    2 teaspoons boiling water, cooled
    2 tablespoons bourbon
    1/2 cup walnuts, coarsely chopped
    Vanilla ice cream (optional)

    Combine maple syrup and butter in a small saucepan and simmer for 15 minutes. Remove from heat and stir in the espresso and bourbon. Brush each cake with some of the sauce. Add walnuts to the remaining sauce. When ready to serve, reheat sauce just until warm and pour a spoonful over each Bundt cake.

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  • RE: ISO recipe for mini bundt or bundtlette pans
    Mini Bundt Cakes with Chocolate Ganache
    Posted by LuAnn at recipegoldmine.com 7/15/01 12:19:18 pm

    Here's a white cake recipe specifically for the mini Bundt cake pan - Makes 6 mini Bundt cakes.

    Source: Family Circle magazine

    1 cup (2 sticks) butter or margarine, at room temperature
    1 1/4 cups granulated sugar
    3 eggs
    2 teaspoons vanilla extract
    1 1/2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt

    Chocolate Ganache (recipe follows)
    Decoration (optional): Dark-or white-chocolate curls
    Mini chocolate chips
    Nonpareil candies

    1. Heat oven to 350 degrees F. Coat 6 mini Bundt cake pans with nonstick cooking spray.

    2. Beat butter in large bowl until creamy. Gradually beat in sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each. Beat in vanilla.

    3. Mix flour, baking powder and salt in small bowl. Gradually beat flour mixture into butter mixture; beat on medium speed 3 minutes or until thick and creamy. Divide among prepared pans.

    4. Bake in 350 degree F oven 20 to 25 minutes or until wooden pick inserted in centers comes clean. Let cakes cool in pan on wire rack 10 minutes. Gently loosen edges; remove to wire rack to cool completely.

    5. Drizzle with Chocolate Ganache. Decorate as desired.

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  • RE: ISO recipe for mini bundt or bundtlette pans
    Chocolate Ganache: Bring 1 1/2 cups heavy cream in saucepan to boiling. Remove from heat. Add 6 squares (1 ounce each) bittersweet chocolate, 6 squares semisweet chocolate; stir until smooth. Add 1 1/2 teaspoons vanilla extract. Cover; let stand 30 minutes, until coating consistency (makes enough to coat 6 cakes, 1/2 cup per cake). If just drizzling cakes, reduce cream to 1/2 cup and chocolate to 2 ounces each of bittersweet and semisweet chocolate (enough for 2 tablespoons per cake).

    Chocolate Mini Bundt Cake Variation
    Melt 4 square (1 ounce each) unsweetened chocolate in small saucepan. Prepare cakes as above, beating in chocolate with vanilla extract (step 2). Drizzle chocolate cakes with white Confectioners' Glaze.

    Confectioners' Glaze
    Beat 2 cups sifted confectioners' sugar, 2 to 2 1/2 tablespoons milk and 1/4 teaspoon salt in small bowl until smooth.

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  • RE: ISO recipe for mini bundt or bundtlette pans
    GERMAN MINI BUNDT CAKES

    2/3 c. butter
    2/3 c. confectioners' sugar
    1/2 tsp. vanilla
    1 1/2 tsp. baking powder
    2/3 c. sugar
    3 eggs, separated
    1/2 tsp. almond extract
    2/3 c. milk

    Cream butter and 2 sugars until light and fluffy. Add egg yolks, separately, beating well after each. Mix in extracts. Mix together flour, baking powder and salt. Add flour mixture and milk alternately to creamed mixture. Fold in stiffly beaten egg whites. Pour into greased and floured mini bundt pans or cup cake pans. Bake at 350 degrees for 45 minutes.
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  • RE: ISO recipe for mini bundt or bundtlette pans
    Mini Carrot Bundt Cakes #177135
    recipe by Lvs2Cook

    A quick and easy recipe that requires a mini bundt pan.
    6 mini bundt cakes
    35 minutes 15 mins prep
    Mini Bundt Cakes
    18 1/4 ounces carrot cake mix
    1/2 cup water
    1/2 cup oil
    3 eggs, beaten
    1/2 cup walnuts, finely chopped
    1/2 cup raisins
    1/2 cup carrots, grated
    8 ounces crushed pineapple in juice
    Cream Cheese Drizzle
    1/2 cup cream cheese, softened
    3 tablespoons butter, melted
    2 cups powdered sugar
    1/4 cup milk

    Cake: Combine all ingredients in a large mixing bowl and beat for 2 minutes with electric beater for 2 mintues.
    Pour into greased mini Bundt pan.
    Bake at 375º for 18-20 minutes or until a toothpick comes out clean.
    Let cool for 10 minutes then remove to serving plate. Top with cream cheese drizzle.
    Drizzle: Combine all ingredients in a bowl; beat with electric mixer until smooth.
    © 1999-2006 Recipezaar. All Rights

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  • RE: ISO recipe for mini bundt or bundtlette pans
    RRG ~ I can't give you a recipe, just an idea for using your pans.
    For Halloween or Thanksgiving I make the mini bundt cakes (usually just a pound cake). I take two of the cakes and frost one entirely orange, I then place the second one on top of the first and frost the second.
    You now have two cakes that look like a pumpkin.
    Now, using a large marshmellow, frosting it green. Place the green marshmellow in the center of the "pumpkin". Really cute.
    I hope this made sense??
    Joyce
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  • RE: ISO recipe for mini bundt or bundtlette pans
    Mini Lemon Bundt® Cakes




    For the cakes:
    1 1/2 cups all-purpose flour
    1/2 tsp. baking powder
    1/4 tsp. salt
    13 Tbs. unsalted butter
    1 cup sugar
    3 eggs, lightly beaten
    1/2 tsp. lemon oil

    For the glaze:
    1 vanilla bean
    1/2 cup water
    1 cup sugar
    1/4 cup honey
    2 Tbs. unsalted butter



    Have all the ingredients at room temperature.

    Position a rack in the lower third of an oven and preheat to 325°F. Generously grease and flour a 6-well bundtlette pan.

    To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.

    In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Gradually add the eggs, beating well after each addition. Beat in the lemon oil. Reduce the speed to low and add the flour mixture in three additions, blending each addition until just incorporated. Stop the mixer occasionally to scrape down the sides of the bowl. Spoon the batter into the prepared pan and spread evenly.

    Bake until a toothpick inserted near the center of a cake comes out clean, about 20 minutes. Transfer the pan to a wire rack and let the cakes cool upright in the pan for 10 minutes, then gently tap the pan on a work surface to loosen the cakes. Set the rack over a sheet of waxed paper and carefully invert the cakes onto the rack.

    To make the glaze, split the vanilla bean in half lengthwise and scrape the seeds into a small saucepan. Add the water, sugar, honey and butter. Heat over low heat just until the sugar dissolves. Increase the heat to medium and cook for 5 minutes. Remove from the heat and let cool for 10 minutes. Brush the warm cakes with the glaze. Let the cakes cool completely before serving. Makes 6 mini-cakes.
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  • RE: ISO recipe for mini bundt or bundtlette pans
    Mini Spice Bundt® Cakes




    For the cakes:
    1 1/2 cups all-purpose flour
    1 tsp. baking powder
    1/2 tsp. ground cinnamon
    1/4 tsp. ground allspice
    1/4 tsp. ground ginger
    1/4 tsp. ground cardamom
    1/4 tsp. salt
    8 Tbs. (1 stick) unsalted butter
    1 cup firmly packed light brown sugar
    1 egg plus 1 egg yolk
    1/2 cup heavy cream
    1 tsp. vanilla extract

    For the glaze:
    1/2 cup plus 1 Tbs. confectioners’ sugar
    1 tsp. ground cinnamon
    1 cup apple juice



    Have all the ingredients at room temperature.

    Position a rack in the lower third of an oven and preheat to 325°F. Generously grease and flour a 6-well bundtlette pan.

    To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder, cinnamon, allspice, ginger, cardamom and salt; set aside.

    In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the brown sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg and egg yolk one at a time, beating well after each addition.
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  • RE: ISO recipe for mini bundt or bundtlette pans
    Reduce the speed to low and add the flour mixture, alternating with the cream and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Add the vanilla and beat until incorporated.

    Spoon the batter into the prepared pan and spread the batter evenly. Bake until a toothpick inserted near the center of a cake comes out clean, about 25 minutes (do not overbake). Transfer the pan to a wire rack and let the cakes cool upright in the pan for 10 minutes.

    Meanwhile, make the glaze: Over a sheet of waxed paper, sift together the 1/2 cup confectioners’ sugar and 1/2 tsp. of the cinnamon. In a small saucepan over medium-high heat, bring the apple juice to a boil and boil until reduced to 1/4 cup, about 10 minutes. Stir in the confectioners’ sugar mixture.

    Gently tap the pan on a work surface to loosen the cakes. Set the rack over a sheet of aluminum foil or waxed paper and carefully invert the cakes onto the rack. Using a pastry brush, brush the surface of the warm cakes with the glaze. Let the cakes cool completely before serving.

    Just before serving, in a small bowl, stir together the 1 Tbs. confectioners’ sugar and the remaining 1/2 tsp. cinnamon. Dust the cakes lightly with the sugar mixture. Makes 6 mini-cakes.
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  • RE: ISO recipe for mini bundt or bundtlette pans
    Margarita Pound CakesA citrus flavored pound cake frosted with a tequila infused citrus icing that has a wonderful flavor.Ingredients:
    • Cake:
    • 3 c. all-purpose flour
    • 1 tsp. cream of tartar
    • 1 tsp. salt
    • 2 c. unsalted butter, softened (no substitutions)
    • 2 c. granulated sugar
    • 8 large eggs
    • 2 tbsp. fresh lime juice
    • 1 tbsp. grated lime peel

    • Glaze:
    • 2/3 c. tequila
    • 1/4 c. orange-flavor liqueur
    • 1/4 c. lime juice
    • 2 c. granulated sugar
    Method:
    Cake: Heat oven to 325-degrees. Grease and flour 12 mini Bundtlette pans or two (6-cup) Bundt or kugelhopf pans; tap to remove excess flour; set aside. In medium mixing bowl combine flour, cream of tartar and salt. In large mixer bowl beat soft butter at medium-high speed until creamy. Gradually add 2-cups sugar and continue beating until light and fluffy (about 5 minutes). Beat in eggs one at a time, beating well after each addition. Stir in 2-tablespoons lime juice and lime peel. Add flour mixture and beat 1 minute more. Spoon into prepared pans. Bake 40-45 minutes for small pans, 1 hour for large pans or until cake tests done. Meanwhile, make glaze. In small mixing bowl combine tequila, orange liqueur and 1/4-cup lime juice. (If using 6-cup molds, make half the amount of glaze.) Remove cakes from oven when done. Brush top of cakes with 2-teaspoons liqueur mixture. Cool in pans on rack 3 minutes, then invert onto rack set over wax paper and cool completely. Stir 2-cups sugar into remaining liqueur mixture and brush over entire cakes. Cool. Wrap cakes well and let stand overnight. (Can be made ahead. Let stand at room temperature to 5 days or freeze up to 1 month.) Wrap decoratively in colored cellophane or tissue paper. Makes 12 mini Bundtlette cakes or 2 large cakes (12 slices each).
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  • RE: ISO recipe for mini bundt or bundtlette pans
    Cake Bundtlette
    posted by Liz 10-27-98 8:49 AM


    "Bundt-lette" (a pan containing six one cup molds.

    Basic recipe from a mix. Makes 12 Bundt-lettes.

    1 (18-1/2 oz package cake mix
    1 (3-3/4 oz) package instant pudding mix
    4 eggs
    1/2 cup cooking oil
    1 cup water

    Choose cake and pudding flavors to your individual taste. Combine all ingredients, beat 3-4 minutes. Pour batter into greased and floured pan and bake at 350 for 15-20 minutes or until it tests done. Cool in pan 5-10 minutes, then turn out on wire rack.

    This is a 1973 cookbook and now most cake mixes have the pudding already in the mix. Just decrease your eggs to 3 and oil to 1/3 cup.

    "As a rule, all 12 up recipes can be baked in the Bundt-lette as well as a full size Bundt-pan. Just change the baking time as above and bake in more than one batch."
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  • RE: ISO recipe for mini bundt or bundtlette pans
    Thanks for the recipes. I was coping and pasting. I just always use boxed cake mixes. But I have made this one in my Mini Bundt Pan. Makes 12 cakes

    Sour Cream Fantasic Cake

    1/2 cup Hersheys syrup
    2 cups all purpose flour sifted
    1 1/2 cups sugar
    1/2 cup unsweetened cocoa
    2 tsp baking soda
    1 tsp salt
    1 cup sour cream (8 oz)
    3 eggs
    2/3 cup oil
    1 1/2 tsp vanilla
    1/2 cup milk

    Mix dry ingredients well. Add sour cream, eggs, oil, milk and vanilla, beat on low speed until moist. And the on medium spped for 2 min, scrapping bowl frequently to mix well. Pour 2/3 batter into greased only bundt pan. Add Hersheys syrup to remaining batter and pour over first batter in bundt pan, with a knife swirl batters. Bake 350 for 40 minutes or until done.

    Glaze:

    Dark Chocolate

    1 package (12 oz) semi-sweet chocolate chips
    1/4 cup plus 2 tablespoons butter
    Heat over low heat until melted.

    White Chocolate

    3 oz white chocolate, chopped
    1 tablespoon shortening
    Heat over low heat until melted.

    Alternating glaze, pour over cake, starting with the dark chocolate glaze. Top with walnuts.
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