Maple Bourbon Walnut Mini Bundt Cakes
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
- Preheat your oven to 350 degrees F. In a small bowl, mix flour, baking powder, cinnamon and salt.
- In a separate bowl, cream butter and brown sugar. Then, add the eggs and beat for about 3 minutes until fluffy.
- Mix in vanilla, oil, maple syrup, bourbon and milk. Then, add the dry ingredients into liquid mixture.
- Coarsely chop California walnuts and fold in.
- 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.
- While your cakes are cooling, make the frosting.
- Melt butter in the microwave for 20 seconds.
- Sift confectioners' sugar into bowl. Add melted butter, milk and vanilla. Beat with electric mixer until smooth.
- Microwave the frosting for 30 seconds to thin out the frosting, otherwise it will stiffen quickly.
- 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.