Champagne and Lemon Mini Bundt Cupcakes
Prep Time: 30 minutes
Total Time: 45 minutes
Servings: 12
This makes a perfect a perfect dessert for someone special or your favorite Valentine. Yum!
Ingredients:
For the Mini Bundt Cakes:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter 2 sticks, at room temperature
2 cups granulated sugar
6 eggs large, at room temperature
2 tablespoons finely grated citrus zest
1/2 cup citrus cocktail mix at room temperature
2 tablespoons citrus-flavored vodka or liqueur (optional, or use lemonade)
3/4 cup low-fat plain yogurt at room temperature
1 teaspoon pure vanilla extract
For the citrus glaze:
2 cups confectioners sugar
2 to 4 tablespoons citrus cocktail mix
Directions:
For the Mini Bunt Cakes:
Preheat your oven to 350, then grease and flour your two, 6-hole mini bundt cake pans.
In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
In a large bowl, beat butter and sugar using a mixer on medium-high speed until light and fluffy, for 5 minutes.
Add the eggs, one at a time, beating well after each addition, then add zest, citrus cocktail mix, and liqueur.
Beat until combined, add flour mixture in three additions, alternatively with the yogurt in two additions, mixing on low speed until just combined, and stir in the vanilla.
Fill mini-bundt pans 2/3 full with batter, and bake until a toothpick inserted in the center of the cake comes out clean, about 15 to 20 minutes for mini bundts or cupcakes.
Cool mini bundts or cupcakes in the pan for 5 minutes then remove them from the pan and cool on a wire rack.
For the citrus glaze:
In a small bowl, stir in the citrus cocktail mix one tablespoon at a time until it has reached the desired consistency.
Dust cakes with confectioner sugar or drizzle with citrus glaze. Enjoy!
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