Strawberry Mini Bunt Cakes with Strawberry Glaze
Mini strawberry bunt cakes with my Dash
Ingredients
- 1 stick unsalted butter
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 2 cups chopped strawberries
Glaze
- 4 strawberries
- 1 cup Confectionery sugar
- 1 tsp lemon juice
Instructions
For muffins
- Preheat your oven to 375 degrees.
- Combine the butter and sugar in a large mixing bowl. Mix for about 4 minutes until nice and creamy.
- Mix in the eggs, one at a time, until just combined, and add in vanilla.
- Combine the baking powder, salt, and flour in a medium-sized bowl. Whisk together.
- Alternate adding the flour mixture and the milk, mixing after each addition, until everything is incorporated and mixed well.
- Carefully fold in the strawberries.
- Scoop the batter into greased muffin tins, filling each about 3/4 full.
- Bake for about 16-18 minutes or until an inserted toothpick comes out clean.
For mini dash bunt maker
- Instead of a muffin tin, fill your preheated mini dash 3/4 full and cook for 10 minutes.
- Let muffins or mini bunt cool before glazing.
Glaze
- in a food processor or mortar and pestle process the strawberries until they are liguefied.
- With a fork, stir in the confectionery sugar and milk
- Add more milk or sugar to get the desired consistency
- Spread glaze over cooled muffins or mini bunt cakes
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