September 6, 2013 / 20 comments »

Rose Mini Bundt Cakes #Bundtamonth

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Happy Anniversary #Bundtamonth.

For this #Bundtamonth we are getting all fancy pants and such. We are all breaking out our best party Bundts. I had this rose cake pan in my cabinet for a couple of years. I have used vanilla cake and it turned out to be a brown rose. I thought that if I used Red Velvet cake I could have a Red Rose. I also thought that if I put the powdered sugar over the top it would look like snow sprinkled over the top.


I wanted that yummy cream cheese icing that normally goes with red velvet. I didn’t want to mess up the top of my little cakelettes so I put a tablespoon or two in the middle of the cakelettes. This way, when you bite into them you get a wonderful surprise.

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#Buntamonth is a year old. So lets enjoy it with a wonderful party. We have 14 wonderful bloggers who also made their best fancy pants Bundts.
Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Bake us a fancy bundt
  • Post it before September 30, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Fancy Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

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Print Recipe

Red Velvet Rose Mini Bundt Cakes

Ingredients:

2 /12 cups all purpose flour

1 1/2 cups white sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cup vegetable oil

1 cup buttermilk

2 eggs

2 tablespoons red food coloring

1 teaspoon white vinegar

1 teaspoon vanilla extract

Filling

1 pound cream cheese

2 sticks butter

1 teaspoon vanilla extract

4 cups confectioners sugar

3 tablespoons confectioners sugar for dusting

Directions:

Preheat oven to 350.

In a medium bowl sift flour, sugar baking soda, salt and cocoa. Using your mixer beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla. Add the dry ingredients and mix until smooth and combined about 2 minutes.

Divide the batter evenly among the pan filling each cakelette about 2/3 full. Bake in the oven 20-25 minutes. Test the cakes with a toothpick for doneness. Remove from the oven and allow to cool 10 minutes before removing from pan.

To make roses even, using a serrated knife slice the bottom off to allow them to sit evenly and not to wobble around. Allow to cool completely before putting the frosting inside the cakelette.

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Fill pastry bag with frosting. Place in a tall glass to make filling with frosting easier. Cut 1/2 inch from the tip of the pastry bag. Insert cut end of pastry bag in the bottom of the cakelette and gently squeeze to fill the middle of the cakelette. Slowly remove the pastry bag. Use about 1 tablespoon of filling per cakelette.

Sprinkle powdered sugar on the top of each cakelette and serve on a pretty platter.

Here are a few more Bundts you may like to visit and make.

Peace be with you,

Veronica


Dessert
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