I’m sure by now you’re all stuffed with holiday goodies. Our home is filled with various yummy treats, mostly sweets from friends and neighbors. We’ve been doing endless celebration at work, with friends around our neighborhood, and soon we will be celebrating with our family. This will totally be a fat pants kind-of-month.
Speaking of celebration, I baked these few weeks ago. Frankly, this was my first time baking something minty as I’m not a fan of mint, other than mint candies. But these mini bundt cakes totally changed my perspective about mint and I found myself suddenly falling in love with them. Frederick, who tends to stay away from sweets, stole a bite while I was busy cleaning up my kitchen after all the baking-rama and to my surprise, he admitted that they were delicious. I was totally blushing when I heard that as he’s super stingy with praise when it comes to food, so when he says it’s good… that means you need to give these babies a try!
This month, Laura Tabacca of The Spiced Life is hosting this event. One thing that I enjoyed most about blogging is meeting new friends and trying out new recipes. When I checked her website, I was drooled over her many cookies, like Polish Vanilla Hazelnut Crescent Cookies, vanilla salted browned butter rice krispy treats, or these potato chip oven brittle. How cool is that!Print
- 75 gr butter, room temperature
- 15 gr sugar
- 2 eggs
- 200 gr flour
- 1 tsp baking powder
- Pinch of salt
- 1/2 cup andes chocolate bits
- 175 ml almond milk
- Preheat the oven to 180C. Grease the mini bundt cake pan.
- Combine the flour, baking powder, and salt and set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs one at a time.
- Add the flour mixture and mix just until incorporated.
- Fold the chocolate chip and milk into the batter, then quickly but carefully fold in until no streaks remain.
- Pour batter into a bundt pan and bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool for 10 minutes in the pan, then turn out onto a wire rack.
And don’t forget to check other bundt cake ideas!
- Mint Chocolate Truffle Bundt from Food Lust People Love
- Creme de menthe butter bundt from Jane’s Adventures in Dinner
- Double Mint Mountain Bundt Cake from Baking in Pyjamas
- Bundt cake with chocolate glaze and mint frosting from La cocina de Aisha
- Chocolate Peppermint Bundt Cake from Making Miracles
- Peppermint Cappuccino Cake from Magnolia Days
- Mini Minty Bundt Cakes from Brunch with Joy
- Candy Cane Bundt from Sew You Think You Can Cook
- Fudgy Peppermint Bundt from A Day in the LIfe on the Farm
- Dark Chocolate Peppermint Bundt Cake from Adventures In All Things Food
- Chocolate bundt cake with peppermint dark chocolate ganache from Brooklyn Homemaker
- Candy Cane Chocolate Bundt Cake from Cassie’s Kitchen
- Chocolate Mint Bundt Cake from Box of Stolen Socks
- Double Chocolate and Mint Cheesecake Bundt Cake from Un Mordisco Un Pecado
- Peppermint Mocha Pound Cake Bundt from DessertStalking Blog
- Peppermint Candy Cane Bundt Cake from I love Bundt Cakes
- Candy Cane Dark Chocolate Bundt Cake from Patty’s Cake
- Candy Cane Bundt Cake w/a Chocolate Ganache Drizzle from The Freshman Cook
- Peppermint Whipped Cream Pound Cake with Shaved Mint Chocolate from The Spiced Life
- Peppermint Patty Bundt Cake from Eat, Drink, Be Mighty
- Peppermint Candy Bundt from Tea and Scones
- Mint Tea Mini Bundts from Passion Kneaded
- Candy Cane Cup Bundt Cake from From Gate to Plate
- Orange and Mint Bundt bread from A Kingdom For a Cake