Mojito Mini Bundt Cakes

A classic cocktail in form of mini bundt cakes, combining the fresh and refreshing flavors of lime, mint and rum!

Just look at these beauties! If I ever saw these mojito mini bundt cakes at brunches or parties, it would be the first thing I would eat, after all you know my love for desserts! I don’t believe in reserving that course for the last. Certainly when the dessert looks like these.

mojito-bundt-cake

I am thinking I will make these for my pre-Diwali party, I am sure these will be a hit. Top these mojito cakes with rum dunked cherries and edible flowers like I did or simple use some mint leaves. Either way they will be irresistible.

So when are you making these?

mojito-bundt-cake

 

You can buy these cute little bundt moulds here. If you are looking for other bundt cake recipes, try my Pinacolada bundt cake.

Mojito Mini Bundt Cakes
 
Prep time
Bake time
Total time
 
Author:
Serves: 13-14 mini bundts
Ingredients
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • 8-10 mint leaves, crushed
  • ½ cup softened butter
  • 1 cup granulated sugar
  • 2 eggs
  • ½ cup milk
  • 1 tsp vinegar
  • 2 tbsp white rum
  • ¼ teaspoon vanilla extract
  • 1 ½ tbsp lime juice
  • zest of 2 limes
  • For the Glaze:
  • ½ cup powdered sugar
  • 1 tbsp rum
Instructions
  1. Combine the milk and the crushed mint leaves in a small pan over medium heat. Warm for 2-3 minutes and switch off the heat. Once cooled, strain it to remove the large pieces of the leaves. Add the vinegar and let it curdle and set aside.
  2. Preheat the oven to 180 degrees C. Grease and flour the mini bundt moulds. You can also use muffin pans instead.
  3. In a bowl, sieve together the flour and baking powder and set aside.
  4. In another bowl, beat the butter and sugar together until light and fluffy.
  5. Add the eggs one at a time, mixing thoroughly until it combines.
  6. Add the lime juice, vanilla extract, lime zest and rum. Mix until combined.
  7. Add the dry ingredients slowly alternating with the curdled milk. Fold it in and avoid overmixing the batter.
  8. Spoon the batter into the moulds filling only upto ⅔rd of the mould. Bake for 14-15 minutes just until it slightly leaves the sides of the moulds.
  9. Allow the bundt cakes to cool for 5 to 10 minutes and then remove to a cooling rack.
  10. Make the glaze: whisk the powdered sugar and rum until smooth. Drizzle over the bundt cakes. Garnish with cherries, mint leaves, berries or slices of lime.
  11. If you do not wish to add alcohol, skip the rum and add 1 tsp rum essence in the cakes instead. For the glaze, use lemon/lime juice instead of rum.

 


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