¾cupunsalted buttersoftened, plus extra for greasing
1cupall purpose flour
½cupheavy cream or full fat milk
For the vanilla glaze
3-4tspswater or milk
30mini Easter egg candy
Preheat the oven to 300ºF Thoroughly grease a bundlette pan with melted butter.
Add the soft butter and sugar to a large bowl then beat together until fluffy. This will take 3-4 minutes using a stand mixer fitted with the paddle attachment or 4-5 minutes using an electric handheld whisk.
Add the eggs, one at a time beating well between each addition - 1 minute.
In a separate bowl, sift together the flour, baking powder and salt.
In a separate bowl or jug, mix together the heavy cream and vanilla extract.
Add ⅓ of the flour mixture to the butter, sugar and egg mixture in the main mixing bowl. Beat until you can no longer see white streaks of flour. Add ½ of the cream mixture to the main mixing bowl and beat until combined. Repeat these steps until all the flour and cream mixture have been added, ending with the flour.
Divide the cake batter evenly between the mini bundlette pan. Each cavity will be ⅔ full.
Bake in the center of the preheated oven for 20 minutes or until the cakes are risen, lightly golden brown and spring back when lightly touched with a finger.
Remove from the oven and leave to cool in the pan for 10 minutes. To turn the cakes out, put a cooling rack on top of the bundt pan, invert the pan and tap on a work surface to release the cakes.
To make the vanilla glaze, combine the powdered sugar with the vanilla extract, then gradually add the water a teaspoon full at a time until the glaze reaches a pourable consistency.
Drizzle the glaze on top of the cooled bundt cakes, then add 5 mini Easter eggs to the center of each cake.
• These cakes are dense, buttery and very flavourful. The ½ teaspoon of baking powder and
eggs are what gives the cakes lift. Remember to beat the sugar, butter and eggs very well in the
beginning stages of the recipe to incorporate air into the batter.