Tiffany Blue Mini Bundt Cake Recipe is the loveliest way to celebrate a special occasion! Last week was my (Ruthie’s) birthday and you know how much I adore little cakes with Tiffany Blue Frosting. So, in celebration of the passing of another year, lets all enjoy a Tiffany Blue Mini Bundt Cake together! I think the best part of the “mini” version of cakes or desserts is to enjoy the sweet petites in one sitting and all by oneself! I love this cake recipe because it has a subtle hint of lemon but not too much to overwhelm it at all… it’s quite perfect actually! Enjoy.

My love of Tiffany Blue Mini Bundt Cake Recipe

I’ve always loved baking and typically find the whole process as a form of therapy for me. Whenever I hear the cliche, “go to your happy place”, I imagine myself snuggled in the center of a warm bundt cake! After all, being warm and cozy and all the aromas of cake in the air would be my description of heaven! 🙂

Here are a few more of our lovely Tiffany Blue Desserts for you to enjoy!

• Tiffany Blue and Vanilla Cupcakes Recipe

• Tiffany Blue Mini Cupcakes Recipe

• Tiffany Blue Frosting Recipe

• Tiffany Blue Baked Vanilla Donuts Recipe

Ingredients in our Tiffany Blue Mini Bundt Cake Recipe

Butter- I can’t emphasis enough the importance of bringing your butter and eggs to room temperature. It’s the foundation of building a creamy, smooth dough. If I have enough time before baking, I will set butter out on the counter to reach room temperature. If I’m running tight on time then I will place my butter in the microwave for 5-10 seconds but BE CAREFUL not to melt it… at all! It’s better for the butter to be a little stiff, than even a tiny bit melted. The friction of the beaters as it mixes will warm it the rest of the way; just cream/mix it a little longer, if needed, to get that creamy-smooth and fluffy consistency we are looking for.

Eggs- I place my eggs in a small bowl of very warm water while I’m gathering all the other ingredients and prepping to bake. Then, when I’m ready to add them into the batter, they have reached the perfect temperature! Add your eggs one at a time and cream for 2 minutes, then scape the bowl down using a rubber spatula, and add the next egg. This is the best way to be sure the eggs are incorporated evenly into the batter. Beating each egg individually is essential because eggs act as a leavener which brings the loft (height) into your baked goods.

Sugar- We are using white (granulated) sugar. White sugar dissolves fast causing the dough to soften and spread.

Cake Flour- Cake flour is a flour that is very finely milled from soft winter wheat. It has a lower protein content than all-purpose flour, and it is finer, lighter, and softer. It’s also bleached, so the color is paler and the grain is less dense. Because of the lower protein content, cake flour produces less gluten and has a protein content around 7-8 percent. It makes a difference in cake and I recommend it 100%. With that being said, will your cake be THAT much different if you use all-purpose flour? Yes, and yes, it will still turn out okay with all purpose flour, just not AS good as if cake flour is used.

Leaveners- We are using baking powder (as mentioned above eggs and incorporating air are also leaveners) in our Tiffany Blue Mini Bundt Cake Recipe. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. It is preferred to use both because too much baking powder causes the batter to be bitter tasting and produces a tough crumb. Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients.

Tiffany Blue Mini Bundt Cake Recipe is one of the many cakes we love! Here’s a few more fave’s to inspire your baking:

Our Tiffany Blue Mini Bundt Cake Recipe is the perfect way to celebrate your next special occasion!

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Love Always,

Ruthie & Madeliene

Tiffany Blue Mini Bundt Cake Recipe

Ingredients

3/4 cup butter, room temperature
1 1/2 cup sugar
3 eggs, room temperature
2 cups flour
2 teaspoons baking powder
3/4 teaspoon sea salt
1/2 cup milk
1 teaspoon vanilla
3 tablespoons fresh squeezed lemon juice
Frosting:
1 cup butter, room temperature
4 + 1/2 cups powdered sugar
1-2 tablespoons milk
teal aqua Wilton gel color (approx 3 toothpick scoops)
miniature white pearl sprinkles and chamomile flowers, if desired

Instructions

Preheat oven 350 degrees.
Line mini bundt cake pans; set aside.
Combine flour, baking powder, sea salt in a small mixing bowl, mix to combine; set aside.
In a large mixing bowl combine butter and sugar; cream 3-4 minutes until light and fluffy.
Add eggs one at a time; mix 2 minutes on medium high and scrape bowl with each addition.
Add vanilla and milk; mix to combine
Add lemon juice; mix to incorporate.
Add dry ingredients all at one time and mix just until combined. DO NOT over mix!
Fill pans 2/3rd's way full.
Bake 9-10 minutes until lightly browned and a toothpick inserted in center comes out clean.
Remove immediately and cool on rack.
Yields: 36
Once cooled make Tiffany Blue Frosting:
In a mixing bowl cream butter until smooth, add powdered sugar 1 cup at a time mixing with each addition.
Save 1/2 cup powdered sugar to adjust thickness; use as needed.
Add 1 tablespoon of milk at a time- adding just enough milk to smooth it out.
Add Teal Aqua Wilton Gel Color to reach desired color (I added mine with a tooth pick until it achieved the color I wanted, it took approximately 3 toothpick scoops)
Using a wilton small open star tip and a small piping bag to frost cupcakes.
Start on the outside swirling and moving to the center of each cupcake, then make one more swirl in the center on top of bottom layer of frosting to add the finish swirl to the top.
Finish off with miniature white pearl sprinkles and chamomile flowers, if desired.