Last year I discovered an amazing doughnut muffin recipe that I dream about every once in a while. I could eat the muffins every day of the week and never grow tired of them. However, my waistline would definitely begin to show my new diet which would not be a good thing.
Every once in a while, I revisit the recipe just to satisfy my craving and recently I decided to change it up a bit. Instead of serving the recipe in muffin form, I put my mini bundt cake tins to work for the first time ever. Since the final result wasn't in muffin or doughnut form, I wanted to create a special sauce to drizzle over the top. When it comes to bundt cakes such as these, it's always a nice touch to allow the extra goodies to collect at the top of the cakes, as well as cascade down the sides.
The one thing I love to do most when baking is to experiment with the presentation of baked goods. I love taking a boring old recipe and changing up the presentation. Using different type of tins, baking brownies in cupcake liners, and turning breads into muffins are just a few of the tricks that I have up my sleeve.
I also enjoy experimenting with different flavors and tastes. With a little bit of this and a little bit of that, I discovered a tasty cinnamon and sugar frosting that brought out the cinnamon and nutmeg found throughout the bundt cake batter.
Cinnamon and Sugar Mini Doughnut Bundt Cakes
For the bundt cakes:
- 1 3/4 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/3 cup oil
- 3/4 cup sugar
- 1 egg
- 3/4 cup milk
- 4 tablespoons butter, melted
- 1/3 cup sugar
- 1 tablespoon cinnamon
- 2 tablespoons milk
- 1 - 1 1/2 cups powdered sugar
- Preheat oven to 350 degrees and grease a muffin tin.
- Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl.
- Combine oil, sugar, egg and milk in a large bowl. Add dry ingredients and stir only to combine.
- Pour mixture into four mini bundt cake tins (3/4 full) and bake for 15-20 minutes. While cakes are baking, melt butter in a small bowl. In another small bowl, combine the sugar and cinnamon.
- Remove bundt cakes out of the tins while the cakes are still hot.
- Make the sugar and cinnamon mixture (Combine all of the frosting ingredients until smooth and to the desired consistency). Drizzle cakes with the sugar and cinnamon mixture.
- Place on a wire rack and allow to cool.