Cinnamon doughnut mini bundts

Makes 24 mini bundts

Cinnamon doughnut mini bundt cakes

220 grams of plain flour

2 teaspoon of baking powder

½ teaspoon of salt

80 grams of unsalted butter (softened)

200 grams of caster sugar

2 large eggs

1 teaspoon of vanilla bean paste

170 millilitres of buttermilk

Melted unsalted butter

Cinnamon sugar

Make the cinnamon doughnut mini bundts

Preheat your oven to 180C
Grease a mini bundt tin.
In a medium bowl, sift the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer, beat the butter until smooth.
Add the caster sugar to the butter mixture and cream for 3 to 5 minutes or until light and fluffy.
Slowly add the vanilla bean paste and eggs to the butter and sugar mixture. Mix until combined.
Add the flour mixture in three batches, alternating with the buttermilk.
Evenly divide the cake batter between the mini bundt tin.
Bake for 20 minutes or until an inserted skewer comes out of the centre of the mini bundts clean. Set aside to cool.
Once cooled, use a pastry brush to coat lightly in melted butter. Dip in cinnamon sugar.