Vanilla Bean Mini Bundts (Print Version)
# Ingredients:
01 -
1/2 cup toffee bits.
02 -
3 tablespoons brown sugar, packed.
03 -
1/2 teaspoon cinnamon.
04 -
1/2 tablespoon cocoa.
05 -
1/2 ounce semisweet chocolate, finely chopped.
06 -
1 cup all-purpose flour.
07 -
3/4 teaspoon baking powder.
08 -
1/4 teaspoon baking soda.
09 -
1/2 cup unsalted butter, room temperature.
10 -
3/4 cup granulated sugar.
11 -
1 large egg, room temperature.
12 -
1/2 cup sour cream, room temperature.
13 -
1 teaspoon vanilla bean paste or extract.
14 -
3/4 cup confectioners' sugar.
15 -
1/2 tablespoon golden syrup or corn syrup.
16 -
1-2 tablespoons water.
17 -
1 teaspoon vanilla extract.
18 -
2 tablespoons cocoa.
19 -
3/4 cup confectioners' sugar.
20 -
1/2 tablespoon golden syrup or corn syrup.
21 -
1 tablespoon water.
22 -
2 teaspoons vanilla extract.
# Instructions:
01 -
Heat oven to 325°F.
02 -
Butter and flour mini bundt molds.
03 -
Mix filling ingredients together.
04 -
Whisk flour, baking powder, baking soda.
05 -
Cream butter and sugar for 4 minutes.
06 -
Beat in egg for 2 minutes.
07 -
Add sour cream and vanilla, beat for 2 minutes.
08 -
Mix in flour mixture until just combined.
09 -
Add 4 tablespoons batter to each mold; add 1 tablespoon filling; top with remaining batter.
10 -
Bake for 20-25 minutes.
11 -
Cool in the pan for 10 minutes.
12 -
Unmold and cool cakes completely.
13 -
Mix chocolate icing ingredients separately.
14 -
Mix vanilla icing ingredients separately.
15 -
Drizzle chocolate icing, then vanilla icing.
16 -
Let the icing set for 2 hours before storing.
# Notes:
01 -
Flavor improves on days 2-3.
02 -
Can be frozen when icing is set.
03 -
Store up to 5 days in an airtight container.