Mini orange bundt cakes
These soft and delicate mini bundt cakes have a slight orange aftertaste. Simple and delicious. You can prepare them in a mini bundt cake pan or use a classic muffin tin and then decorate them to your liking.
Soft and delicate mini orange bundt cakes.
- 3 eggs
- 80 g butter
- 120 g sugar
- 120 g cake flour
- 80 ml fresh orange juice
- some orange zest
- 1 tsp baking powder
- powdered sugar to taste
- Read instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Instructions: Mini orange bundt cakes
Separate the whites from the yolks. Beat the yolks with sugar for a few minutes until they are light and foamy.
Now add the melted cooled butter, juice and orange zest and stir.
Add the sifted flour with the baking powder and stir briefly.
Beat the whites until stiff, add the whites to the flour mixture and incorporate gently.
Pour the mixture into greased and floured mini bundt baking pan. Fill the muffin wells about 3/4 of the way. If your molds have a hole in the middle of each mold, lock it with a piece of aluminum foil placed underneath the pan.
Bake in preheated conventional oven at 180°C for 20 minutes. Remove from the oven, allow to cool slightly before taking them out from the mold. Serve with some powdered sugar on top.
lot of love. B.
p.s. If you love tangy and citrusy cupcakes and treats check my Lemon and poppy seeds cubecakes with blood orange cream.