Mini Gingerbread Bundt Cakes Festive For The Holidays

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Gingerbread is the dessert of the season! There are so many different ways to gingerbread. Houses, cookies, candies… and mini gingerbread bundt cakes! These individual desserts are delicious and festive for the holidays. And I’ve got the recipe for you!

Mini Gingerbread Bundt Cakes Festive For The Holidays

Individual desserts are perfect for holiday parties and mini gingerbread bundt cakes are the festive recipe that you need to serve!

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MINI GINGERBREAD BUNDT CAKES RECIPE

Serving: 12 mini cakes

Prep time: 20 Minutes

Cooking time: 25-30 minutes

Resting time: 15 Minutes

Total time: 1 Hour 

INGREDIENTS

For the Cake:

• ½ cup (113 g) butter (in room temperature)
• ½ cup (100 g) sugar
• 1 egg
• 1 cup (280 g) molasses 
• 1 cup (240 g) milk 
• 2 + ½ (320 g) all-purpose flour
• 2 tbs baking powder
• ½ tsp cinnamon 
• ½ tsp ginger powder
• 1 tsp nutmeg 
• Pinch of salt

For the Icing:

• 1 cup (120 g) Confectioners’ sugar
• 1-2  tbsp milk
• 1 tsp vanilla extract

For the Decoration:

• Colorful decoration sprinkles

DIRECTIONS

For the Cake:

   1.  Pre-heat the oven to 350 F

   2.  In a large bowl beat the butter with sugar until it is well softened.

3. Add the egg, molasses and milk and continue whisking.

   4.  Sift the all-purpose flour and baking powder in a small bowl add cinnamon, ginger powder, pinch of       salt and nutmeg and mix all the dry ingredients. 

   5.  Add the dry ingredients to the sugar mixture and combine it well.

   6.  If you have mini cake molds, grease and flour each of them to prevent sticking. If you do not have, place the cupcake papers on the muffin molds.

   7.  Put the mixture into each mold (or cupcake pan) with a spoon or with a piping bag.

   8.  Put in the pre-heated oven for 25-30 minutes. Check if it is cooked with a toothpick or knife.

   9.  After taking the cakes out of the oven, let it rest for 15 minutes.

  10. If you used cupcake molds, you could drill a hole to the middle of each cake, after the cakes have cooled.

For the Icing:

1. Take the confectioners’ sugar in a bowl, add the milk and vanilla extract and whisk until thick.
2. After the cakes have cooled well, pour the icing top of each.
3. You can decorate it with the colorful sprinkles if you want.

NOTES FOR THE RECIPE!

• If you drill the holes before the cakes are not cooled enough, they can disperse. (Be sure that they are cooled well.)
• Also pour the icing when it is cold or it will melt on the cake.

So delicious and perfect for your Christmas party!

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