Salted Caramel Icing is the perfect compliment to these lightly spiced Mini Eggnog Bundt Cakes.
Introduction
It’s a special day over here, friends! Today some blogging friends and I are teaming up to throw a surprise virtual baby shower for Audra, aka The Baker Chick! In just a few weeks Audra will be welcoming her first baby (a boy!) and I couldn’t be more thrilled for her!!
About Audra and The Baker Chick
If you’re not already in the know about The Baker Chick, stock up on butter, flour, sugar and chocolate, get your stretchy pants out and prepare yourself to be wowed by her decadent desserts. If you’re in need of some baking inspiration, Audra is your gal!
About the Mini Eggnog Bundt Cakes
These little cakes are soft, moist and have just the right amount of spice and eggnog flavor. The cake batter doesn’t smell very fragrant or all that eggnoggy, but magically transforms in the oven into an eggnog flavor explosion.
About the Salted Caramel Icing
The Salted Caramel Icing is absolutely divine. It has a perfect balance of sweetness and saltiness. The recipe makes just enough icing for all the cakes, ensuring that each bite is infused with the delicious caramel flavor.
Recipe
Mini Eggnog Bundt Cakes
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1 cup eggnog
- 1 teaspoon vanilla extract
Salted Caramel Icing
- 4 tablespoons unsalted butter
- 1/2 cup light brown sugar, packed
- 1/3 cup heavy cream
- 1/4 teaspoon fleur de sel (or sea salt), plus more for topping
- 3/4 cup - 1 cup confectioners sugar, sifted
Instructions
Mini Eggnog Bundt Cakes
- Preheat the oven to 325 degrees F. Butter and flour a mini bundt pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
- Using a stand mixer (or handheld electric mixer), beat the butter until creamy. Add the sugar and beat until light and fluffy.
- Add the eggs one at a time, mixing after each addition. Combine the eggnog and vanilla in a measuring cup.
- Add the dry ingredients to the butter/sugar mixture in four additions, alternating with the eggnog, beginning and ending with the dry ingredients.
- Spoon the batter into the bundt cups, filling about 3/4 of the way full.
- Bake for 20-25 minutes, or until the cake is golden brown, springs back when lightly touched, and pulls away from the sides of the pan. Remove from the oven and cool in the pan for 10 minutes, then invert the pan onto a cooling rack to remove the cakes.
Salted Caramel Icing
- Combine the butter, brown sugar, and heavy cream in a small saucepan. Bring to a boil over medium heat, stirring constantly.
- Remove from the heat and transfer to a bowl. Let cool slightly.
- Add the fleur de sel and beat with an electric mixer for 1-2 minutes. Add 3/4 cup confectioners sugar and beat for 2-3 minutes, until no lumps remain. If the consistency is too thin, add the remaining sugar, 1 tablespoon at a time.
Conclusion
Mini Eggnog Bundt Cakes with Salted Caramel Icing is the perfect dessert for any occasion, especially during the holiday season. The combination of eggnog, spice, and caramel is a delightful treat for the taste buds. Whether you're celebrating a special event or simply indulging in a sweet treat, these mini bundt cakes are sure to satisfy your cravings.
For more delicious recipes and baking inspiration, be sure to follow The Baker Chick and check out her blog. And if you're looking for a cozy and comfortable place to stay during your culinary adventures, be sure to book a room at one of the many hotels recommended in the area.
Barcelona
Wroxham
Ormskirk
Birmingham
Southampton
Manchester
- Cheapest Hotels Near Manchester Airport
- Hotels With Parking At Manchester Airport Terminal 1
- Manchester Airport Budget Hotels