Ingredients
Mini cakes:
- 8 tablespoon butter softened
- 3/4 cup sugar
- 2 eggs
- 2 teaspoon vanilla bean extract 1 teaspoon for cake batter and 1 for icing
- 1 1/2 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sprinkles
Vanilla glaze:
- 2 tablespoons water
- 1 cup confectioners' sugar
- 1 teaspoon vanilla bean extract
Directions
- Preheat the oven to 350 degrees and spray a small donut or mini bundt pan with cooking spray.
- In a bowl, beat together softened butter and sugar until creamy. Add in one egg at a time, beating the batter in between each addition. Add in the vanilla bean extract and mix.
- In a separate bowl, mix flour, baking soda, baking powder and salt. Slowly add the dry ingredients to the wet while mixing. Mix until well combined. Add in the heavy cream and mix until well combined. Fold in the sprinkles.
- Add the batter to the donut pan or mini bundt pan using a piping bag. Bake for 15-17 minutes. Remove from the pan and allow the cakes to cool completely.
- In a bowl, mix confectioners sugar, water, and the rest of the vanilla bean extract. Dip the top of each bundt cake in the glaze and allow the glaze to harden before serving.
Notes:
- Make sure cakes are completely cooled before dipping in the icing.
- For a really good glaze, double dip. To do this, dip the first time, allow the glaze to harden and then dip the bundt cake again.
- To store these tasty treats, keep them either in a Tupperware or a covered dessert stand. They do not need to be refrigerated.
