Maple Bourbon Walnut Mini Bundt Cakes
These little Maple Bourbon Walnut Mini Bundt Cakes make the perfect holiday gift.
Ingredients
Cakes
- 1 cup California walnuts
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1/2 cup pure maple syrup
- 3/4 cup bourbon whiskey
- 1/2 cup milk
Frosting
- 2 cups confectioners' sugar
- 1/4 cup butter
- 2 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 1 cup California walnuts
- Edible gold leaf (optional)
Instructions
- Heat oven to 350 degrees F.
- Cakes: In a small bowl, mix flour, baking powder, cinnamon and salt.
- In a separate bowl, cream butter and brown sugar. Then, add the eggs and beat for about 3 minutes until fluffy.
- Mix in vanilla extract, oil, maple syrup, bourbon and milk. Then, add the dry ingredients into liquid mixture.
- Coarsely chop California walnuts and fold in.
- Pour 1/2 cup batter into each mold. Bake for 15-18 minutes or until a wooden pick comes out clean after inserted.
- Let cool for 30 minutes in the pan and then transfer to cooling rack.
- Cool for 1 hour.
- While your cakes are cooling, make the frosting.
- Frosting: Melt butter in the microwave for 20 seconds.
- Sift confectioners' sugar into bowl. Add melted butter, milk and vanilla extract. Beat with electric mixer until smooth.
- Microwave the frosting for 30 seconds to thin out the frosting, otherwise it will stiffen quickly.
- Dip the top of the cakes into the frosting. Lightly press the edible gold leaf pieces on top and garnish with finely chopped California walnuts.
Yield: 12 servings
Watch the video with DIY packaging.
Recipe and photo used with permission from:
California Walnuts