Whilst New Orleans is in the midst of celebrating Mardi Gras, we’re here on the East Coast digging our way out of yet more snow. Hello Spring? Where are you? We do envy you Louisianans for this awesome holiday and ability to throw a great street party! Because we’re with you in spirit (if there’s a party we’re always there in spirit!) we put a Mardi Gras spin on our Mini Bundt Cakes with a Bourbon Orange Glaze and sprinkled them with purple, green and gold whilst shaking our hips to the Mardi Gras Mambo.
If you don’t have a mini bundt cake tin, a mini muffin tin will do the trick just as well. This glaze, by the way, is pretty awesome on any baked good that needs a little kick. Oh, and dibs on the spoon.
Ingredients for 40 mini bundt cakes or mini muffins:
3/4 cup (170g) unsalted butter, room temperature
1 cup (190g) sugar
2 eggs
2 teaspoons vanilla extract
1-1/2 cups (185g) flour
3 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
zest of one orange
1/2 cup (120ml) milk, preferably whole
For the Bourbon Orange Glaze:
1 cup (130g) confectioner’s sugar
1 tablespoon bourbon
1 tablespoon freshly squeezed orange juice
Preheat the oven to 325F (165C). Prepare your mini bundt tin by spraying it with a baking spray. The ones that contain flour are really good for this, it needs to get into the nooks and crannies so that the cakes release easily.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after adding each egg. Add the vanilla extract and combine.
In another bowl, combine the flour, cornstarch, baking powder, salt and orange zest. Add half the flour mixture to the butter mixture and mix it in. Add the milk and mix again. Finally add the rest of the flour mixture and combine. Don’t over-beat this batter.
Using two teaspoons, fill the mini bundts 3/4 of the way. Tap the entire pan evenly and briskly on the counter to get rid of any air bubbles. Bake in the oven for 25 minutes, until the top of the cakes bounce back when lightly prodded. Leave in the tin for 10 minutes before turning them out onto a wire rack. Leave to cool before glazing.
Whilst they’re cooling, mix the confectioners sugar, bourbon and orange juice together with a whisk. Dip each mini cake into the glaze and let the excess drip off. Decorate with whatever sprinkles you feel like or a curl of orange zest if you’re keeping it simple. These will keep well for a few days in an airtight container.
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