Mini Easter Bundt Cakes with Hidden Candy Joys

Delight in these Mini Easter Bundt Cakes, a joyful treat filled with hidden candy surprises, perfect for festive gatherings.

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Prep Time 30

Cook Time 25

Cooling Time 10

Total Time 1 5

Servings: 12 cakes

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups all-purpose flour or gluten-free flour
1 cup sugar or coconut sugar
2 teaspoons baking powder ensure it's fresh
1 pinch salt adjust to taste
½ cup unsalted butter or vegetable oil for dairy-free
2 large eggs or flax eggs for vegan option
1 teaspoon vanilla extract or almond extract
½ cup milk or non-dairy milk for lactose-free

For the Candy Filling

candy (jelly beans, Robin's eggs, malted eggs) customize according to preference

Equipment

mini bundt pans
Mixing bowls
Whisk
Hand Mixer

Method

Step-by-Step Instructions for Mini Easter Bundt Cakes

Preheat your oven to 350°F (175°C) and grease the mini bundt pans.
Combine flour, sugar, baking powder, and salt in a mixing bowl.
In a separate bowl, beat butter and sugar mixture until light and fluffy.
Add eggs one at a time, then mix in vanilla extract until smooth.
Gradually mix in dry ingredients alternating with milk until just combined.
Fill bundt pans halfway with batter, add candy pieces, then top with more batter.
Bake for 20-25 minutes until a toothpick comes out clean.
Cool in pans for 10 minutes, then glaze once cooled completely.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 100IUCalcium: 50mgIron: 1mg

Notes

Ensure candy is well covered in the batter to prevent burning. Experiment with different candy fillings and enjoy!

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