Mini Cranberry Mimosa Bundt Cakes

• Produce

  • 1 cup Cranberries, fresh
  • 1/2 tbsp Orange, zest

• Refrigerated

  • 150 g Vanilla soy yogurt

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Powdered sugar
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Canola oil

• Beer, Wine & Liquor

  • 1/2 cup Ginger ale or champagne

• Liquids

  • 1/2 tbsp Water

Found on theemotionalbaker.com

Description

Ingredients

• 1.25 cups all purpose flour
• 3/4 cup sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp baking powder
• 150 g (5 oz) vanilla soy yogurt
• 1/2 cup ginger ale or champagne
• 1/3 cup canola oil
• 1 tsp vanilla extract
• 1 cup fresh cranberries, chopped + ~1/4 cup for topping, optional
• 1/3 cup powdered sugar
• 1/2 tbsp orange zest
• 1/2 tbsp boiling water

Directions

• Preheat oven to 350 degrees. Grease three mini bundt pans.
• In a medium bowl, combine flour, sugar, baking soda, salt and baking powder. Set aside.
• In a large bowl, combine yogurt, ginger ale, canola oil and vanilla extract.
• Add dry ingredients to wet and mix until most lumps are eliminated. Fold in chopped cranberries.
• Divide batter evenly among pans, filling 2/3rds full. Place pans on baking sheet.
• Bake cakes for 20 minutes, then rotate. Bake an additional 8-10 minutes or until toothpick comes out clean and cake bounces back when touched.
• Transfer cakes to wire rack and allow to cool 30 minutes. Then use a knife to carefully loosen cake from pan. Place cakes on rack and allow to fully cool.
• Combine powdered sugar and orange zest in small bowl. Add boiling water and stir until smooth. Drizzle over cakes. Top with reserved chopped cranberries, if desired.