Coffee mini bundt cakes

When the Cherry Blossoms come out in Canberra, you know that Winter is finally at an end.

This is a little recipe inspired by that Cherry Blossom induced, start of Spring feeling. It’s the kind of blissful feeling that you get on a sunny Sunday morning, after a bit of a lay in, when you are sitting down to your first coffee of the day.

Enjoy!

Makes 24 mini bundt cakes

Coffee mini bundts

220 grams of plain flour

2 teaspoon of baking powder

½ teaspoon of salt

80 grams of unsalted butter (softened)

100 grams of caster sugar

100 grams of brown sugar

2 large eggs

1 teaspoon of vanilla bean paste

100 millilitres of strong brewed coffee

70 millilitres of whole milk

50 grams of dark chocolate (melted and cooled)

Make the Coffee mini bundts

1. Preheat your oven to 180C
2. Grease a mini bundt tin.
3. In a medium bowl, sift the flour, baking powder and salt. Set aside.
4. In the bowl of a stand mixer, beat the butter until smooth.
5. Add the caster and brown sugar to the butter mixture and cream for 3 to 5 minutes or until light and fluffy.
6. Slowly add the vanilla bean paste and eggs to the butter and sugar mixture. Mix until combined. Add the vanilla bean paste.
7. Add the flour mixture in three batches, alternating with the coffee.
8. Evenly divide the cake batter between the mini bundt tin. If your bundt tin makes 12, you will have enough for two batches.
9. Bake for 15 to 18 minutes or until an inserted skewer comes out of the centre of the mini bundts clean. Set aside to cool.
10. Once cooled, drizzle with dark chocolate.