Mini Pink Velevet Bundt Cakes

Mini sized desserts are the best.  I love my new mini bundt pan, and made these Mini Pink Velvet Bundt  Cakes for my Bunco group last week. There is just something special, about having your own mini bundt cake all to yourself.  These little cakes are so moist, and a lovely Spring color.  The little cakes would be great for your Easter menu, and are less puhtzy, than cupcakes.  Now don't get me wrong, I love, love love cupcakes, but they do take time to fill the tins and  decorate. (I got five cupcake themed birthday cards:)

Mini Bundt Cakes, on the other hand, usually have a glaze of some type, or even powdered sugar with some sprinkles.  Who doesn't love sprinkles?  If you are making these with your kids, they can help you decorate the little cakes.  Do you bake with your kids?

As a former teacher, baking and cooking with your kids are great opportunities for following directions, using math skills, and fostering confidence, and making memories. Besides, they get to eat, what they helped to create.  I baked with my kids and my Granddaughter.  They all loved it. Now, with advanced technologies, the kids could also take pictures of what they made, as well.  The options are endless.  Sure, it might take a little longer to make a batch of chocolate chip cookies, and they might be a little messy, but the experience will well be worth it. Enjoy! 

Mini Pink Velvet Bundt Cakes Adapted from Taste of Home

Yields: 12 mini Bundt Cakes, 24 cupcakes, or 1 large bundt cake

Ingredients:

• 1 cup butter, softened
• 1-1/4 cups sugar
• 1/8 teaspoon pink paste food coloring
• 3 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk

Directions:

In a large bowl, cream the butter, sugar and food coloring until light and fluffy.

 Add eggs, one at a time, beating well after each addition. Beat in vanilla. 

Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. 

Spoon batter into well greased or sprayed with cooking spray, mini bundt pans, paper-lined muffin cups two-thirds full, or large bundt pan.. Bake at 350° for 15-20 minutes for mini bundts or cupcakes, 40-55 min for a large bundt pan or until a toothpick inserted near the center comes out clean.

 Cool for 10 minutes before removing from pans to wire racks to cool completely. 

Vanilla Glaze

1 1/2 cup powdered sugar

2 Tbsp milk

1 tsp vanilla

Combine all ingredients in small bowl, and mix until desired consistency. Drizzle glaze on cooled cakes

  I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #59
 Stop by and say Hi to Brandie!