Maple Bourbon Walnut Mini Bundt Cakes

These little 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

1. Heat oven to 350 degrees F. In a small bowl, mix flour, baking powder, cinnamon and salt.
2. In a separate bowl, cream butter and brown sugar. Then, add the eggs and beat for about 3 minutes until fluffy.
3. Mix in vanilla extract, oil, maple syrup, bourbon and milk. Then, add the dry ingredients into liquid mixture.
4. Coarsely chop California walnuts and fold in.
5. Pour 1/2 cup batter into each mold. Bake for 15-18 minutes or until a wooden pick comes out clean after inserted.
6. Let cool for 30 minutes in the pan and then transfer to cooling rack.
7. Cool for 1 hour.
8. While your cakes are cooling, make the frosting.
9. Melt butter in the microwave for 20 seconds.
10. Sift confectioners' sugar into bowl. Add melted butter, milk and vanilla extract. Beat with electric mixer until smooth.
11. Microwave the frosting for 30 seconds to thin out the frosting, otherwise it will stiffen quickly.
12. 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 credit: California Walnuts.