Strawberry Mini Bundt Cakes

• Produce

  • 3/4 cup Strawberries, fresh or frozen

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/2 tsp Baking powder
  • 300 g Caster sugar
  • 1 cup Icing sugar
  • 285 g Plain flour
  • 1 Pinch Salt
  • 1 tsp Vanilla extract

• Dairy

  • 115 g Butter
  • 200 g Cream cheese
  • 2 tbsp Milk

• Other

  • Edible flowers

Found on loveswah.com

Ingredients

• 115g/1 stick butter
• 300g/1⅓ cups caster sugar
• 2 eggs
• 1 tsp vanilla extract
• 285g/2¼ cups plain flour
• Pinch of salt
• 2½ tsp baking powder
• ¾ cup pureed strawberries (fresh or frozen)
• 200g cream cheese at room temperature
• 1 cup icing sugar
• 2-3 tbsp milk
• Edible flowers

Directions

• Preheat oven to 180°C. Grease a mini bundt tray well with non-stick spray.
• Cream the butter and sugar together until light and fluffy.
• Add the egg and vanilla extract and beat well.
• In a separate bowl, sift together the cake flour, salt and baking powder.
• Add the flour mixture to creamed mixture, alternating with the pureed strawberries.
• Fill the bundt about ¾ full with mixture and bake for 15-17 minutes until lightly golden brown.
• Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
• Beat the cream cheese a medium size bowl until smooth.
• Add in the icing sugar and continue mixing.
• Add in the first tablespoon of milk to see what your consistency is like. You may need a further 1 or 2 spoonfuls of milk until the icing is a drizzle consistency.
• Drizzle the cream cheese icing over the cooled bundts, allowed it to fall over the sides.
• Top each cake with a washed and dried edible flower.
• Enjoy!