Ingredients
- Butter (150g)
- Egg (3)
- Caster Sugar (125g)
- Plain Flour (175g)
- Cocoa Powder (2 tsp)
- Baking Powder (1 tsp)
- Milk (3 tablespoons)
- Icing Sugar (1 tablespoon)
Instructions
Steps
- Preheat your oven to 180°C (160°C for fan ovens) or gas mark 4. Melt 25g of butter and brush it generously into the wells of mini bundt tins. Sprinkle a bit of plain flour into each well, shaking off any excess.
- In a mixing bowl, beat together 150g of butter, 125g of caster sugar, and a pinch of salt using an electric whisk until creamy. Add the 3 eggs, one at a time, mixing well after each addition.
- In a separate bowl, combine 175g of plain flour with 1 tsp of baking powder and sift this mixture into the wet ingredients, stirring until smooth. In another small bowl, mix 2 tsp of cocoa powder with 3 tablespoons of milk until smooth.
- Spoon 1 tablespoon of the plain batter into each bundt tin. Then, mix the remaining plain batter with the cocoa mixture and distribute it evenly among the molds.
- Bake the mini bundt cakes for 15-18 minutes, or until a skewer inserted comes out clean. Allow them to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
- Dust with 1 tablespoon of icing sugar before serving. Enjoy your delicious mini bundt cakes!