Puffy mini bundt cakes is a very good recipe in my collection of easy desserts. It takes only 5-10 minutes to prepare the batter and 20-25 minutes to bake. They always come up successfully, very puffy and delicate. They stay fresh and soft for several days. Good to serve for a breakfast or a tea and coffee party table. Try the recipe, and I’m sure you would make them more and more times with the addition of different fillings, berries, and fruits.

 

Ingredients:

• 2 eggs
• 1 butter stick (1/4 lbs)
• 3/4 cups sugar
• 1/2 cups buttermilk
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• pinch of salt
• 1/2 cup raisins

 

Cooking Directions:

1. Preheat the oven to 355F.
2. Prepare a bundt cake pan. Grease each individual tin of the pan with soft butter.
3. Melt the butter (1 stick) in a saucepan and let it cool.
4. With a hand mixer, mix the eggs, melted butter, and sugar for 30-40 seconds to combine well.
5. Add buttermilk, vanilla extract and mix for another 15-20 seconds.
6. Sift in all-purpose flour, baking powder and a pinch of salt and mix for about one minute to combine ingredients. Do not overmix!
7. Add raisins to the batter. You can experiment and add any other dried, frozen or fresh berries of your choice to the batter. You can also add pieces of fruits. Everything will work well in this recipe.
8. Bake for 20-25 minutes in the oven or until golden.
9. Let bundts cool completely and remove from tins.

Enjoy with a cup of hot tea or coffee!