Description
Indulge in these delightful Strawberry Mini Bundt Cakes that are bursting with fresh strawberry flavor. Topped with a creamy cream cheese icing and edible flowers, these mini cakes are perfect for any special occasion or a sweet treat.
Ingredients
Units
Scale
Fresh Strawberry Bundt Cakes
- 115 g/1 stick butter
- 300 g/1 1/3 cups caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 285 g/2 1/4 cups plain flour
- Pinch of salt
- 2 1/2 tsp baking powder
- 3/4 cup pureed strawberries fresh or frozen
Cream Cheese Icing
-
- 200 g cream cheese at room temperature
- 1 cup icing sugar
- 2–3 tbsp milk
To Decorate
-
- Edible flowers
Instructions
- Preheat Oven: Preheat the oven to 180°C (350°F) and grease mini bundt cake pans.
- Mix Ingredients: Cream butter and sugar, then add eggs, vanilla, flour, salt, baking powder, and strawberry puree.
- Bake: Fill cake pans and bake for 20-25 minutes. Let them cool before icing.
- Prepare Icing: Mix cream cheese, icing sugar, and milk until smooth.
- Decorate: Ice the mini bundt cakes and top with edible flowers.
Notes
- You can use fresh or frozen strawberries for the puree.
- Adjust the sweetness of the icing by adding more or less sugar to suit your taste.
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg