Private Selection Pure Extract Vanilla Description
Made with Madagascar vanilla beans for a rich, mellow & sweet flavor.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Vanilla bean extractives in water, sugar cane alcohol.
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Mini Red Velvet Bundt Cakes
[vc_row][vc_column][vc_column_text]Treat yourself to the sweet indulgence of mini red velvet bundt cakes. Each of these bite-sized cakes offers a perfect harmony of rich cocoa and smooth, sweet cream cheese frosting. These charming, vibrantly colored cakes are artistically garnished with colorful sprinkles, fresh mint leaves and juicy raspberries, making them a feast for the eyes as well as the palate. Ideal for
holiday parties, potlucks or as a delightful treat for any occasion, they're sure to be a crowd-pleaser wherever they're served.
Mini Red Velvet Bundt Cakes
Bundt Cakes
- 2-1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup unsalted butter (room temperature)
- 1-1/2 cups sugar
- 2 eggs (room temperature)
- 1 cup sour cream
- 1 tsp. vanilla extract
- 3/4 cup milk
- 1 Tbsp. red food coloring
Cream Cheese Frosting
- 8 oz cream cheese (softened to room temperature)
- 1/2 cup unsalted butter (softened to room temperature)
- 3-1/4 cups confectioners’ sugar
- 1 tsp. vanilla extract
- 1/8 tsp. salt
Toppings
- In medium bowl, mix flour, cocoa powder, baking soda and salt together until well combined.
- In large mixing bowl, using stand mixer with whisk attachment, beat butter and sugar together until light and fluffy.
- Add eggs to butter and sugar mixture, then add sour cream, vanilla extract and milk. Mix on medium speed until well combined.
- Add red food coloring and blend thoroughly.
- Slowly add flour mixture to wet ingredients and mix until well combined.
- Preheat oven to 350 degrees F. Fill each mini silicone bundt cake mold 3/4 full and bake 20 minutes or until toothpick comes out clean.
- Remove cake bundts from molds and cool on wire rack.
- In large mixing bowl, using stand mixer, beat cream cheese and butter on high speed until smooth and creamy.
- Add confectioners’ sugar, vanilla extract and salt. Mix on low speed for 30 seconds, then high speed for 2 minutes.
- Transfer frosting into resealable plastic bag with corner tip cut. Pipe frosting onto cooled bundt cakes.
- Add decorative cake sprinkles, raspberries and mint leaves as garnish.
Get these ingredients and more at Vitacost.
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