Week Eight: Praline Mini Bundt Cakes

Welcome to Week Eight with delicious Praline Mini Bundt Cakes!

These mini cakes were also found in the Big Book of Cupcakes.

I absolutely love these mini Bundt cakes. This is probably my favorite dessert now. They were perfectly baked through and the glaze was wonderful along with all the toffee bits and pecans.

Some Tips:

If you do not have mini Bundt cake pans, you could use large muffin or cupcake pans. It doesn't matter really.

When you glaze your mini cakes, place a large piece of waxed paper or parchment paper under a wire rack to catch all the drippings.

Ingredients:

2 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup softened butter
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla
2/3 cup milk
+1/2 cup chopped pecans
+1/2 cup toffee bits

Directions:

1. Heat oven to 350 degrees F and line cupcake or muffin pans. If using Bundt pan, spray with cooking spray.
2. In medium bowl, mix flour, baking powder and salt. Set aside. In large bowl, beat butter on medium speed for 30 seconds. Gradually add in sugar, about 1/4 cup at a time. Beat two minutes longer. Scrape bowl occasionally.
3. Add in eggs one at a time. Mix well before adding another. Mix in vanilla.
4. Alternatively mix in flour mixture and milk on low speed. Scrape bowl and add in chopped pecans and toffee bits.
5. Fill pans (about 1/2 cup per mini cake) and bake for 20 minutes or until a toothpick comes out clean.
6. Glaze and enjoy!

Glaze:

1/4 cup of butter (do not use margarine)
1/2 cup packed brown sugar
2 tablespoons corn syrup
2 tablespoons milk
1 cup powdered sugar
1 teaspoon vanilla
1/4 cup toffee bits

Directions:

In a 1-quart saucepan, melt butter over medium heat. Add in brown sugar and corn syrup once butter is melted and stir occasionally until it comes to a rolling boil. A rolling boil is when bubbles form around the edges of the pan and they pop and the mix kind of rolls into the center. You shouldn't have to wait long for this, once I added the corn syrup it was already happening.
Immediately after the mix comes to a rolling boil, pour into a mixing bowl, preferably something that can't melt, and beat in the powdered sugar. Beat in vanilla.
Let your mini cakes cool for ten minutes and then pour the glaze over the mini cakes. You should have enough to do two coats of glaze. After you finish adding the glaze tot he cakes, sprinkle 1 teaspoon of toffee bits over your mini cakes.
Enjoy!

Thanks for baking with me!

-Laura