Pink Champagne Mini Bundt Cakes: A Festive New Year’s Treat
Looking for the perfect dessert to elevate your New Year’s Eve celebration? These Pink Champagne Mini Bundt Cakes are as delightful to eat as they are to look at. With their soft, moist texture and the subtle yet sparkling flavor of pink champagne, they are guaranteed to be the talk of your dessert table. Topped with a shimmering pink glaze and a playful silver ornament, these cakes exude elegance and festivity. Pair them with a glass of bubbly, and you’re ready to ring in the new year in style!
Ingredients
For the Cakes:
2 1/2 cups (315g) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (226g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup (120ml) pink champagne
1/2 cup (120ml) buttermilk
For the Glaze:
1 1/2 cups (180g) powdered sugar
2-3 tbsp pink champagne
1-2 drops pink food coloring (optional)
For Decoration:
Edible silver ornaments or sprinkles
Instructions
1. Prepare for Baking:
Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan thoroughly.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the Eggs and Vanilla:
Beat in the eggs one at a time, followed by the vanilla extract.
5. Incorporate the Champagne and Buttermilk:
Gradually add the dry ingredients in three parts, alternating with the pink champagne and buttermilk. Begin and end with the dry ingredients. Mix until just combined.
6. Fill the Bundt Pans:
Spoon the batter evenly into the prepared mini bundt pan, filling each mold about 3/4 full.
7. Bake the Cakes:
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
8. Make the Glaze:
In a small bowl, whisk together the powdered sugar, pink champagne, and food coloring until smooth. Adjust the consistency with more champagne or sugar as needed.
9. Decorate:
Drizzle the glaze over the cooled cakes and top with edible silver ornaments.
Cook and Prep Times
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 mini bundt cakes
Baking Pro Tips
Room Temperature Ingredients: Make sure the butter, eggs, and buttermilk are at room temperature for a smooth batter.
Prevent Sticking: Use a non-stick spray designed for baking or brush your mini bundt pans with melted butter and dust with flour.
Glaze Control: Place the cakes on a wire rack with a baking sheet underneath before glazing to catch any drips.
Champagne Substitution: If you prefer, you can use sparkling cider or non-alcoholic champagne for a kid-friendly version.
These Pink Champagne Mini Bundt Cakes are a delightful blend of elegance and fun, making them the ultimate treat for your New Year’s Eve celebration. Their moist, champagne-infused base and stunning pink glaze promise to impress your guests and add a festive sparkle to your dessert spread. Pair them with a toast to the new year, and let the celebrations begin!