Caramel Mini Bundt Cakes
Caramel Mini Bundt Cakes ~ Don’t be fooled by its simple and humble appearance. These caramel cakes have been miniaturized into some mini bundts for shape and swaddled in caramel syrup and caramel liqueur for depth.
Let me start by saying, I never even knew there was such a thing as caramel liqueur. I’m an occasional drinker and my drink of choice is pretty traditional with a Gin Tonic as the standard; for something sweet, a Sidecar; if it’s a beer, give me a Guinness; so you see the caramel liqueur would have to be pointed out to me.
Luckily my friend, who I made the Chambord cupcakes for, is a proud indulger and is always quick to point me to liqueurs that may be of baking interest. This caramel and crème liqueur being the latest one.
As always you can skip the alcohol. If not, then get ready for some lov’n!
A few notes:
- The mini bundt cakes seen here are two inches wide and are made with a Nordic Ware pan. You can purchase one online or you can find a less expensive version at Wal Mart (although, I can’t vouch for the quality of the latter one).
- For a quicker version of this Caramel Baby Bundt Cake use yellow cake mix and replace water portion with ½ cups of water and ¾ cups of caramel liqueur.
Caramel Mini Bundt Cakes
Makes 48 mini cakes | Pre heat oven to 350 degrees F
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon baking soda
1 cup granulated sugar
1/2 cup milk
1/2 cup caramel sauce
1/2 caramel liqueur
1 teaspoon vanilla extract
2/3 cup sour cream
1/3 cup of vegetable oil
1/4 cup butter
1/4 cup water
1 cup white sugar
1/2 cup caramel liqueur
1. Place sugar in a bowl. Sift flour, baking soda and baking powder over the sugar and whisk to combine. Set aside.
2. In a separate bowl whisk milk, caramel sauce, vanilla extract, eggs, sour cream and vegetable oil together.
3. Gently fold flour mixture into liquid mixture until combined.
4. Bake for 15-20 minutes or until insert skewer comes out clean.
1. Combine butter, water and sugar in a medium saucepan. Bring to a boil and stir constantly until the sugar has completely dissolved. Remove mixture and transfer to a heat proof bowl to cool. Let cool to room temperature and add ½ cup of caramel liqueur; stir to combine.
1. Brush cooled cakes with glaze. Allow cake to absorb glaze and continue to repeat until all glaze is used.
2. For a stronger flavor, brush a layer of plastic wrap with the last glaze coating and then tightly wrap the cakes with it and refriegerate them overnight.