Apple Cider Mini Bundt Cakes & Cupcakes

 

I have been in the mood to create mini treats for teatime. I just loved the look of these little cakes, and the season has been perfect for some baking. Now if your thinking, I wonder if she has gotten a mini bundt maker appliance. You would be right.

I have gotten several of these "mini" appliances, and I haven't used them all yet. This was the first time I had tried this one. It took only a well-rounded teaspoon of batter to fill each bundt cake indentation.

When I got the first one out and turned it over, I was most pleased with how cute they were! The extra batter just spills over and bakes outside on the bundt cake mold; it peels right off and leaves a perfect little cake.

Here are the little bundt cakes cooling just as you would cool a full-sized cake. Right away, I see the potential for using these as appetizers or for any tea party. It would be most adorable for a child's tea party.

I am using a cream cheese icing glaze here to decorate them.

For the finishing touch, I am sprinkling them with finely chopped walnuts.

So the recipe made twenty mini bundt cakes and eight regular-sized cupcakes. If you don't have apple cider, you can subsititute apple juice, which is what I used here. I need to make more mini creations! These were just too fun.

Apple Cider Cupcakes 

Ingredients:
1 package (15 oz.) of spice cake mix (or if you don't have that, the internet will have a DIY spice cake mix)
1/4 cup apple cider or apple juice
3 eggs, beaten
1/2 cup vegetable oil
1/2 teaspoon apple pie spice (this also can be found on the internet to make your own, that's what I did)
1/4 cup finely diced walnuts, for garnish

Instructions:
Preheat oven to 350°F.
Use the batter to fill the mini bundt maker for 20 mini cakes and fill a regular sized cupcake pan with 8 paper cupcake liners.
Beat the cake mix, apple cider, eggs, oil, and apple pie spice on low with an electric mixer until blended. Beat at medium speed for two minutes. Evenly fill the bundt cake maker with a rounded over teaspoon of batter and close the lid following manufacturers directions. They should bake for around 2-5 minutes. Check them to see if they are getting golden brown. Use a heat proof non-scratching spatuala to lift the mini cakes out of the bundt cake maker and cool the mini cakes on a wire rack.
For the cupcakes: Evenly pour the batter in the eight cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Remove the cupcakes from pan and cool on a wire rack.
Top with frosting and chopped nuts.
Recipe adapted from: Loving Living Lancaster

Cream Cheese Glaze
Ingredients:

4 ounces cream cheese, softened to room temperature
1/2 cup confectioners sugar (powdered suagr)
1 teaspoon vanilla extract
3-4 tablespoons milk
 Beat the cream cheese with handheld mixer until very smooth. Mix in the confectioners sugar. Stir in the vanilla and milk until you have then desired consistency to drizzle.

Enjoy!
In Victory!
Sherry