Mini Lemon Raspberry Bundt Cakes

December 29, 2020

Mini Lemon Raspberry Bundt Cakes

Ingredients: Makes 4 Mini Bundt cakes

For the Cakes:

* 1/2cup All Purpose Flour

* 1 1/2tbsp Cornstarch

* 1/2tsp Baking Powder

* 1/4tsp Baking Soda

* 1/2tsp Salt

* 1/4cup Unsalted Butter at room temperature

* 1/2cup Granulated Sugar

* 1 Egg

* 1/2tsp Vanilla Extract

* 1 + 1/2tbsp Buttermilk at room temperature

* 1 + 1/2tbsp Lemon Juice

* 3tbsps Sweetened Shredded Coconut

* 1cup Fresh Raspberries

For Raspberry Icing:

* 1/4cup Fresh Raspberries

* 2tsp Granulated Sugar

* 2tbsp Raspberry Jam

* 3/4cup Confectioners Sugar

* 3tbsp Heavy Cream

For the Topping (Optional): Sweetened Shredded Coconut.

Directions:

1. Pre-heat oven to 350degrees. Grease 4 mini Bundt cake pans with cooking spray, or butter.

2. Combine the flour, Cornflour, baking powder, baking soda, and salt, and whisk together and set aside.

3. Using a stand mixer with paddle attachment, and whip the butter and sugar until creamy. Add the egg and keep mixing until smooth.

4. Add in the lemon juice and vanilla and beat at medium speed until combined. Next add in the flour mixture and mix on low until just combined.

5. Add in the buttermilk and mix on low. Finally add in the coconut and raspberries and fold it into the mixture using a spatula, gently.

6. Evenly divide the batter between the Bundt cake pans you have prepared. Fill only 2/3 full.

7. Bake at 350degrees for 24-27 minutes. Inserted toothpick should come out clean.

8. Leave in pan for 10 minutes to cool (on wire rack), and then invert on to a wire rack to cool fully.

9. To make the Raspberry icing, first combine the 1/4cup Raspberries, Raspberry jam, and sugar and toss it together. Using a potato masher mix the and mash the mixture together. Using a strainer, strain the mixture into a bowl, removing seeds and only extracting the raspberry juice.

11. Whisk together the confectioners sugar and whipping cream. Add in the Raspberry juice (strained). Whisk well until you get a creamy consistency that can be poured over the Bundt cakes. If the consistency is too thick, add in more whipping cream. If too thin, add in more confectioners sugar (always start with 1tsp at a time).

12. Place the wire rack over a board or plate that can catch the excess icing that pours down. Pour the Raspberry icing over each Bundt cake, ensuring they are coated well but still maintain the shape of the Bundt cake mold. Sprinkle some shredded coconut over each Bundt cake. Leave to dry and set for 20-30 minutes.

ENJOY!!!