Chila ‘Orchata Mini Bundt Cakes

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/3 cup Brown sugar
  • 1 1/2 tsp Cinnamon
  • 1 cup Confectioners' sugar
  • 1 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1/4 tsp Nutmeg
  • 1 tsp Vanilla extract

• Dairy

  • 10 tbsp Butter, unsalted
  • 1 tsp Butter
  • 1/2 cup Milk

• Beer, Wine & Liquor

  • 3 tbsp Chila 'orchata cinnamon cream rum liquor
  • 3 tbsp Chila 'orchata liquor

• Liquids

  • 1/3 cup Water

• Other

  • 3 – 4 tablespoons of Chila ‘Orchata

Found on cookinginstilettos.com

Description

Ingredients

• 2 cups of all-purpose flour, plus more for the pan
• 1 teaspoon of baking powder
• 1 teaspoon of cinnamon
• 1/4 teaspoon of freshly grated nutmeg
• 1/2 teaspoon of kosher salt
• 10 tablespoons of unsalted butter, room temperature plus more for the pan
• 1 cup of granulated sugar
• 3 eggs, room temperature
• 1 teaspoon of vanilla extract (I used Mexican vanilla)
• 1/2 cup of milk
• 3 tablespoons of Chila ‘Orchata Cinnamon Cream Rum Liquor
• 1/3 cup of brown sugar
• 1/3 cup of water
• 1/2 teaspoon of cinnamon
• 1 teaspoon of butter
• 3 tablespoons of Chila ‘Orchata liquor
• 1 cup of confectioners’ sugar
• 3 – 4 tablespoons of Chila ‘Orchata

Directions

• Lightly grease the mini Bundt pan with a bit of softened butter and dust with flour, making sure to discard any excess flour and set aside.
• Heat the oven to 375 degrees F.
• In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.
• To the bowl of an electric mixer fitted with a paddle attachment, whip the butter until it is light and fluffy – about 30 seconds to a minute.
• Add the sugar and mix for about 5 minutes until he mixture is fully incorporated the mixture is light and fluffy.
• Add the eggs, one at a time to the mixture, making sure to beat well after each addition.
• Make sure to scrape down the sides with a rubber spatula.
• Add the vanilla extract to the butter mixture and beat well.
• Combine the milk and Chila “Orchata in a measuring cup and whisk well.
• Add a third of the flour mixture to the bowl, followed by half of the milk and Chila ‘Orchata mixture.
• Continue with the flour, followed again by the milk and finishing with the final third of the flour mixture.
• Remove the bowl from the mixer and mix with a spatula until it all comes together.
• Add about 3/4 cup of the batter mixture to each well of the mini Bundt pan, taking care to spread the mixture evenly.
• Bake in the heated oven for about 25 minutes, until a cake tester or toothpick inserted in the center comes out clean.
• Let cool in the pan for 15 minutes while you make the syrup.
• In a small saucepan, add the brown sugar and water. Whisk together until the sugar is dissolved and bring to a boil over medium high heat.
• Add the cinnamon and butter, whisking together and bring the mixture to a boil for about 4 – 5 minutes.
• Remove from the heat, add the Chila ‘Orchata liquor and whisk until combined.
• Let cool for about 5 minutes.
• Remove any overhang of the cake that rose over the base of the pan with a serrated knife.
• Using a pastry brush, brush a bit of the Chila ‘Orchata syrup over the base of the cakes.
• Let soak for about 10 more minutes.
• Using a cooling rack fitted over a sheet pan, invert the cake pan and lift off the pan, revealing the perfectly chic little Bundt cakes.
• Using the pastry brush, brush more of that Chila ‘Orchata syrup over the warm cakes and let cool for another 15 minutes while you make the glaze.
• In a small bowl, whisk together the confectioners’ sugar and 2 tablespoons of Chila ‘Orchata liquor.
• Add more liquor, about a tablespoon at a time until you get the perfect runny consistency.
• Drizzle over the mini Bundt cakes and let harden for about 10 minutes.
• Enjoy (preferably with a little after dinner coffee with a shot of Chila ‘Orchata liquor)