For the recipe Mini Vanilla Bundt Cakes
|125 ml||Whole Milk (4 ½ fl.oz)|
|10 ml||Lemon Juice (2 tsp) fresh|
|150 g||Plain Flour (5 oz)|
|1||Dr. Oetker Bicarbonate of Soda Sachet (1 tsp)|
|125 g||Caster Sugar (4 ½ oz)|
|75 g||Butter (3 oz) melted|
|5 tsp||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|175 g||Icing Sugar (6 oz)|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
Preheat the oven to 170°C (150°C Fan Oven, Gas Mark 3). Arrange 6 x 10cm diameter mini non-stick bundt tins, ungreased, on a large baking tray. Mix the milk and lemon juice together and set aside.
Sift the flour and Bicarbonate of Soda into a bowl. Stir in the sugar and make a well in the centre. Mix the eggs, melted butter and Vanilla Extract together and pour into the well. Add the milk and stir until well blended and batter-like.
Divide the batter between the tins to half fill them and bake for about 15 minutes, until risen and golden. Stand for 5 minutes to firm up then turn on to a wire rack to cool.
To decorate, sift the icing sugar into a bowl. Add the Vanilla Extract and approx. 15ml (1 tbsp) warm water to form a thick, drizzling icing. Spoon the icing over the bundt cakes allowing the icing to drizzle down the sides. Leave for a few minutes to firm up the icing before serving.
If you don't have specialist mini bundt tins, simply divide the mixture between lightly greased muffin tins, half fill them and bake for 15 -20 minutes until risen and firm to the touch.
|Per Serving||Per 100 g / ml|