Recipes..Lemon Lime Mini Bundt Cakes
Lemon lime mini bundt cakes and baked donuts are made with Lemon Lime seltzer water for a bright and refreshing flavor and unbelievable texture.
Ingredients
1? cups all-purpose flour
1 cup sugar
� cup Lemon Lime Vintage Seltzer
� cup / � stick unsalted butter, melted + 2 tablespoons, melted
� cup mascarpone
2 large eggs
1 tablespoon lemon zest
� teaspoon baking soda
� teaspoon baking powder
� teaspoon salt
Bundt Cake Chocolate Glaze:
4 ounces white chocolate
� tablespoon lime zest
edible flowers
Sticky Donut Glaze:
1? cups powdered sugar
� cups whole milk
� tablespoon lime zest
edible flowers
Instructions
Preheat oven to 350F.
In a medium bowl mix the dry ingredients: flour, baking soda, baking powder and salt. Set aside.
In another bowl whisk together the seltzer water and mascarpone cheese until combined, and no clumps are seen.
In the bowl of an electric mixer whisk together eggs and sugar until pale. Add the melted � cup of butter and whisk until combined. Add the mascarpone mixture and mix until the batter is just combined. Make sure you stop and scrape the sides of the mixing bowl with a spatula as needed during this process.
Add the flour mixture whisk just until combined. Make sure you stop and scrape the sides of the mixing bowl with a spatula as needed during this process.
Butter a mini silicone bundt cake pan and a donut pan. Pour the batter into the molds and bake the donuts for 20 minutes and the mini bundt cakes for 25 minutes. Or just until they start to turn golden brown on the edges. A toothpick inserted into the cakes comes out clean.
Remove donuts and cakes from the oven and let the donuts cool into the pan for 3-5 minutes, after that transfer to a cooling rack.
Remove the cakes from the silicone molds after 10 minutes and place on a cooling rack.
Let cakes cool completely before drizzling with white chocolate.
Bundt Cake Chocolate Glaze:
Bring a medium saucepan half filled with water to a boil. Place white chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water, to avoid overheating. Remove bowl from heat and using a spoon pour the white chocolate over the mini bundt cakes. Sprinkle with lime zest and edible flowers.
Let stand for 15-20 minutes before serving for the chocolate to settle, or better place cakes into the fridge for the chocolate to harden quicker.
Sticky Donut Glaze:
In a small saucepan over medium-low heat, whisk together sugar and milk. Glaze should be heated through, but doesn't need to come to a boil. Remove glaze from heat and start dipping the doughnuts, place them on a wire rack and immediately garnish with lime zest and edible flowers.
Enjoy
Ingredients
1? cups all-purpose flour
1 cup sugar
� cup Lemon Lime Vintage Seltzer
� cup / � stick unsalted butter, melted + 2 tablespoons, melted
� cup mascarpone
2 large eggs
1 tablespoon lemon zest
� teaspoon baking soda
� teaspoon baking powder
� teaspoon salt
Bundt Cake Chocolate Glaze:
4 ounces white chocolate
� tablespoon lime zest
edible flowers
Sticky Donut Glaze:
1? cups powdered sugar
� cups whole milk
� tablespoon lime zest
edible flowers
Instructions
Preheat oven to 350F.
In a medium bowl mix the dry ingredients: flour, baking soda, baking powder and salt. Set aside.
In another bowl whisk together the seltzer water and mascarpone cheese until combined, and no clumps are seen.
In the bowl of an electric mixer whisk together eggs and sugar until pale. Add the melted � cup of butter and whisk until combined. Add the mascarpone mixture and mix until the batter is just combined. Make sure you stop and scrape the sides of the mixing bowl with a spatula as needed during this process.
Add the flour mixture whisk just until combined. Make sure you stop and scrape the sides of the mixing bowl with a spatula as needed during this process.
Butter a mini silicone bundt cake pan and a donut pan. Pour the batter into the molds and bake the donuts for 20 minutes and the mini bundt cakes for 25 minutes. Or just until they start to turn golden brown on the edges. A toothpick inserted into the cakes comes out clean.
Remove donuts and cakes from the oven and let the donuts cool into the pan for 3-5 minutes, after that transfer to a cooling rack.
Remove the cakes from the silicone molds after 10 minutes and place on a cooling rack.
Let cakes cool completely before drizzling with white chocolate.
Bundt Cake Chocolate Glaze:
Bring a medium saucepan half filled with water to a boil. Place white chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water, to avoid overheating. Remove bowl from heat and using a spoon pour the white chocolate over the mini bundt cakes. Sprinkle with lime zest and edible flowers.
Let stand for 15-20 minutes before serving for the chocolate to settle, or better place cakes into the fridge for the chocolate to harden quicker.
Sticky Donut Glaze:
In a small saucepan over medium-low heat, whisk together sugar and milk. Glaze should be heated through, but doesn't need to come to a boil. Remove glaze from heat and start dipping the doughnuts, place them on a wire rack and immediately garnish with lime zest and edible flowers.
Enjoy
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