Maple Bourbon Walnut Mini Bundt Cakes

DESCRIPTION

BY: Brit + Co 

WATCH: Learn how to make this dish with this step-by-step video from Brit + Co, plus a fun packaging idea!

Total Time
0 Mins
Serves
12
Serving Size
1 cake
Course
Desserts

Total Time

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins

Nutrition

Ingredients

Mini Bundt Cake

  • 1 cup California walnuts
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • ½ cup butter, softened
  • ¾ cup firmly packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • ¼ cup vegetable oil
  • ½ cup pure maple syrup
  • ¾ cup bourbon whiskey
  • ½ cup milk

Mini Bundt Cake Frosting

  • 2 cups confectioners’ sugar
  • ¼ cup butter
  • 2 Tablespoons milk
  • 1 ½ teaspoons vanilla extract
  • 1 cup California walnuts
  • edible gold leaf (optional)

Preparation

  1. Preheat your oven to 350 degrees F. In a small bowl, mix flour, baking powder, cinnamon and salt.
  2. In a separate bowl, cream butter and brown sugar. Then, add the eggs and beat for about 3 minutes until fluffy.
  3. Mix in vanilla, oil, maple syrup, bourbon and milk. Then, add the dry ingredients into liquid mixture.
  4. Coarsely chop California walnuts and fold in.
  5. Pour ½ cup batter into each mold. Bake for 15-18 minutes or until toothpick comes out clean after inserted. Let cool for 30 minutes in the pan and then transfer to cooling rack. Cool for 1 hour.
  6. While your cakes are cooling, make the frosting.
  7. Melt butter in the microwave for 20 seconds.
  8. Sift confectioners’ sugar into bowl. Add melted butter, milk and vanilla. Beat with electric mixer until smooth.
  9. Microwave the frosting for 30 seconds to thin out the frosting, otherwise it will stiffen quickly.
  10. Dip the top of the cakes into the frosting. Lightly press the edible gold leaf pieces on top and garnish with finely chopped California walnuts.