Mini Bundt Cake Recipes White Chocolate Raspberry

Mini Bundt Cake Recipes White Chocolate Raspberry

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White Chocolate Raspberry Cake (Copycat) Favorite Family Recipes
White Chocolate Raspberry Cake (Copycat) Favorite Family Recipes from www.favfamilyrecipes.com

Introduction

Who doesn’t love a good bundt cake? The moistness, the texture, the flavors, and the shape – it’s the perfect dessert for any occasion. And when you add white chocolate and raspberries to the mix, you get a heavenly combination that is hard to resist. In this article, we will share with you our delicious recipe for mini bundt cakes that are infused with white chocolate and raspberry flavors. These mini bundt cakes are perfect for a tea party, a dessert buffet, or any time you want to treat yourself to something sweet and indulgent.

Ingredients

For the cake: – 2 cups all-purpose flour – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup unsalted butter, softened – 1 cup granulated sugar – 2 eggs – 1/2 cup buttermilk – 1/2 cup white chocolate chips – 1/2 cup raspberries, mashed – 1 teaspoon vanilla extract For the glaze: – 1/2 cup white chocolate chips – 1 tablespoon unsalted butter – 1 tablespoon heavy cream – 1/4 cup raspberries, mashed

Instructions

1. Preheat your oven to 350°F (180°C). Grease a mini bundt cake pan with butter or cooking spray. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 3. In a separate bowl, cream together the butter and sugar until light and fluffy. 4. Beat in the eggs one at a time until well combined. 5. Mix in the buttermilk, white chocolate chips, mashed raspberries, and vanilla extract. 6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 7. Spoon the batter into the prepared mini bundt cake pan, filling each cavity about 3/4 full. 8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean. 9. Remove from the oven and let the cakes cool in the pan for 10 minutes before removing them onto a wire rack to cool completely. For the glaze: 1. Place the white chocolate chips, butter, and heavy cream in a microwave-safe bowl. 2. Microwave for 30 seconds, then stir until the mixture is smooth. 3. Stir in the mashed raspberries. 4. Drizzle the glaze over the cooled mini bundt cakes.

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Nutritional Information

Each mini bundt cake has approximately: – 250 calories – 12g fat – 33g carbohydrates – 3g protein

Cooking Time

Preparation time: 20 minutes Cooking time: 18-20 minutes Total time: 40-45 minutes

Equipment

– Mini bundt cake pan – Mixing bowls – Whisk – Electric mixer – Microwave-safe bowl

Serving Suggestions

These mini bundt cakes are perfect for serving at a tea party, bridal shower, or any special occasion. They can be served as is or with a dollop of whipped cream and fresh raspberries on top.

Variations

If you don’t have a mini bundt cake pan, you can use a regular muffin tin instead. The recipe will make approximately 12 muffins. You can also substitute the raspberries with other berries such as strawberries, blackberries, or blueberries.

Substitutions

If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes until it curdles. You can also use dark chocolate chips instead of white chocolate chips for a richer flavor.

Storage

Store these mini bundt cakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Tips

– Be sure to mash the raspberries well so that they are evenly distributed throughout the batter. – Do not overmix the batter as this can lead to tough cakes. – Let the cakes cool in the pan for 10 minutes before removing them to prevent them from falling apart.

Notes

These mini bundt cakes are best served at room temperature.

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Frequently Asked Questions

Q: Can I use frozen raspberries instead of fresh raspberries? A: Yes, you can use frozen raspberries. Just make sure to thaw them first and drain any excess liquid before mashing them. Q: Can I use milk chocolate chips instead of white chocolate chips? A: Yes, you can use milk chocolate chips or any other type of chocolate chips that you prefer. Q: Can I make these mini bundt cakes ahead of time? A: Yes, you can make the cakes ahead of time and store them in an airtight container in the refrigerator for up to 1 week.

Personal Thoughts

These mini bundt cakes are absolutely delicious! The combination of white chocolate and raspberries is perfect – not too sweet and not too tart. The texture of the cakes is moist and fluffy, and the glaze adds an extra layer of sweetness. They are perfect for serving at a tea party or any special occasion. Overall, this recipe is easy to make and yields impressive results. Give it a try – you won’t be disappointed!

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