It's celebration day here! Today is my 1st Blogiversary! Happy birthday to my little blog! It's been a year of learning and experiments. Some of those have been successful and some incredible failures. But making mistakes in the kitchen is part of the learning process.
For my Blogiversary, I thought I'd make one of my favorite desserts - Lemon Bundt Cake with a Cream
Cheese Frosting. But I really love to make miniature versions of these. Not only are they super cute but they are already portioned for one person. Or in the case of The Hubs, two per person. I had to beg him to let me frost these before he had one.
Lemon cake can be both light and rich, depending on how you serve it. This version, with the cream cheese frosting and raspberries, is light and perfect for anytime of the year. And yes, there is another version out on the market that you can buy already made - it's called Nothing Bundt Cake. If you've ever had one of their cakes, then you will know what I mean when I say "OH.MY.GOSH!"
Lemon Bundtlet Cakes
Ingredients:
1 box lemon flavored cake mix
1 small box instant lemon pudding
1/2 cup water
1/2 cup oil
4 eggs
1 cup sour cream
Fresh Raspberries for topping
Frosting:
1 (8 oz.) package cream cheese, room temperature
1/4 cup unsalted butter, softened
1 tsp. vanilla
3 cups powdered sugar
3 Tbs. milk
Directions:
1. Preheat oven to 350 degrees. Grease mini bundlet pan with cooking spray.
2. Combine cake mix and pudding in a stand mixer. Add water, oil, eggs, and sour cream. Mix on low until ingredients are incorporated.
3. Fill pan cavities with 2-3 Tbs. of batter, each. Bake for 18-20 minutes, or until edges of cakes begin to brown around edges. Remove from oven and transfer cakes to a cooling rack.
4. While cakes are cooling, prepare frosting. In a bowl, cream together cream cheese, butter, and vanilla on high speed. Add 1 cup powdered sugar and 1 Tbs. milk. Beat on high speed until fluffy. Repeat with remaining powdered sugar and milk.
5. Spoon frosting into an icing bag and cut off tip of bag. Pipe frosting onto each cake, beginning on the outer edges and working inward. Top each cake with a few raspberries and serve.
Makes 24 cakes