My love for baking has definitely grown over the years. I am still often reminded about the brownies that went terribly wrong in high school, but I've since managed to create a delectable Passion Fruit Cheesecake, a gorgeous Gingerbread Bundt Cake and an endless array of cupcakes. With the holidays right around the corner I want to share with you my quick and easy Peppermint Mini Bundt Cakes.
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What makes Peppermint Mini Bundt Cakes a perfect holiday dessert?
These Peppermint Mini Bundt Cakes are the perfect addition for any holiday party because they look like they took all day to make, but they're honestly so easy. My mini bundt pan is definitely one of my favorite purchases that I've made recently.
Not only does it have gorgeous detail, but you all know my love of individual portions. Um, hello that would be why I have a separate tab just for cupcakes! Plus, the peppermint icing is absolutely fabulous and perfect for the holiday season.
🥘Ingredients:
- Pillsbury Supreme Collection Red Velvet Cake Mix
- vegetable oil
- water
- eggs
- Peppermint Frosting
- butter
- heavy cream
- International Delight York Peppermint Patty Creamer
- confectioner sugar
🔪Instructions:
- Spray mini bundt tray with Oil Spray and preheat the oven to 350 F.
- Prepare the Red Velvet Cake Mix according to the package instruction by mixing red velvet mix with vegetable oil, water and eggs. (Discard the cream cheese filling)
- Bake the cakes for 25-30 minutes.
- Meanwhile, prepare the peppermint frosting by creaming the butter.
- Add in heavy cream, Peppermint Patty Creamer and each cup of confectioner sugar.
- To thin the icing so that it can be drizzled over the top of the mini bundt cakes, pop it in the microwave for 15-20 seconds.
- Once the bundt cakes are cool, drizzle the icing over the top by placing it around the upper top of the cake and allowing it to cascade down the sides.
- Finally, sprinkle with sugar crystals or sprinkles of your choice.
Peppermint Mini Bundt Cakes Recipe
Ingredients
- Pillsbury Supreme Collection Red Velvet Cake Mix
- ⅓ cup vegetable oil
- 1 cup water
- 3 eggs
- Peppermint Frosting
- 1 cup butter creamed
- ¼ cup heavy cream
- ⅓ cup International Delight York Peppermint Patty Creamer
- 3 cups confectioner sugar
Instructions
- Spray mini bundt tray with Pompeian Grapeseed Oil Spray and preheat the oven to 350 F.
- Prepare the Red Velvet Cake Mix according to the package instruction by mixing red velvet mix with vegetable oil, water and eggs. {Discard the cream cheese filling}
- Bake the cakes for 25-30 minutes.
- Meanwhile, prepare the peppermint frosting by creaming the butter.
- Add in heavy cream, Peppermint Patty Creamer and each cup of confectioner sugar.
- To thin the icing so that it can be drizzled over the top of the mini bundt cakes, pop it in the microwave for 15-20 seconds.
- Once the bundt cakes are cool, drizzle the icing over the top by placing it around the upper top of the cake and allowing it to cascade down the sides.
- Finally, sprinkle with sugar crystals or sprinkles of your choosing.
Robyn @ simply fresh dinners
Those look fabulous, Jenny. We`re going to the U.S. for American Thanksgiving and I`m thinking these would be perfect to bring along. Thanks for the inspiration!