Thursday, April 23rd, 2015
During rainy days all I really wanna do is bake. I had the sweetest strawberries at home, after my first bite I knew immediately I should bake something with them. I decided to bake Strawberry mini bundt cakes since I haven’t used the little pans since I made these coconut beauties. I do wish I had oranges so I could add orange zest but I went with the typical lime zest. Next time it’s on oranges! They turned out pretty amazing and now I can’t wait to make variations from it. The recipe couldn’t be easier! Hey if I did it you can to!
Strawberry Mini Bundt Cakes
(this recipe makes 4 mini cakes)
1 cup of flour
3 eggs
1 cup of sugar
1/2 cup of milk
1 stick of butter
1 teaspoon of baking powder
1/2 tablespoon of lime zest
1/3 cup of sliced strawberries (or much as you wish)
Start by preheating your oven to 350 degrees. Spray all molds with baking spray and set aside. In a bowl mix your sugar, eggs and soft butter. Add the flour slowly to the mix followed by the milk and lime zest. Lastly, fold the strawberries into your batter. Pour batter into your mini molds, bake for 25-30 minutes or until golden brown and a toothpick inserted into the middle comes out clean. I decided to decorate them with powdered sugar and extra strawberries on top! You could also create a simple glaze or serve with ice cream on top. There are a million ways to eat these really and I can’t wait to try them all! How easy was this? I ate mine with chocolate syrup on top with a scoop of vanilla ice cream. What do you think? What would you eat yours with? Aren’t strawberries the best? Happy baking loves!
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