Filled Mini Bundts
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
6
- Ingredients
- ½ cup butter (softened)
- ½ cup superfine caster sugar
- 2 eggs
- 1 cup gluten-free self-rising flour (heaped)
- 1 pinch salt
- 1 tsp vanilla extract
- 2 Tbsps milk
- For the filling
- 1.333 cups cream (48% fat)
- 1 Tbsp powdered sugar (plus extra for dusting)
- vanilla extract
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. grease 6 mini bundt tins or silicone moulds.
2.
Place all the ingredients into a mixing bowl and whisk for 2-3 minutes, until smooth, light and airy.
3.
Pour into the tins and bake for 15 minutes, until risen and are golden brown. Cool in the tins for a few minutes, then place on a wire rack to cool completely.
4.
For the filling: whisk the cream, icing sugar and vanilla until thick.
5.
Split the cakes in half horizontally through the centre and spoon the cream onto each half. Place the remaining halves on top and sift over a little icing sugar.
