Mini gugulhupf cakes
Indulge in the delightful flavors of Mini Guglhupf Cakes with Cinnamon Sugar. This easy-to-follow recipe combines all-purpose white wheat flour, baking powder, baking soda, ground nutmeg, and a generous amount of sugar to create moist, flavorful mini cakes. Add eggs, rum, milk, vegetable oil, and vanilla extract for an irresistible treat. Finished with a cinnamon sugar topping, these mini Guglhupf cakes are perfect for any occasion! Easy to prepare and impossible to resist.
Cook time 40 min
Prep time 15 min
Ingredients:
1.50 cups all-purpose white wheat flour1 tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
2 cups sugar
2 eggs
1/3 cup rum
1/4 cup milk (1% fat)
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp cinnamon
If you're looking for a bite-sized treat that's rich in flavor and perfect for any occasion, mini gugulhupf cakes with cinnamon sugar are a delightful choice. These small, bundt-style cakes not only look charming but also offer a deliciously spiced flavor, courtesy of ground nutmeg and cinnamon. Whether you're preparing them for a party, a family gathering, or just as a sweet treat for yourself, these mini cakes are sure to please any crowd.
Instructions:
Preheat your oven to 350°F (175°C). Grease your mini Gugelhupf molds or a mini Bundt pan with a non-stick spray or a bit of butter and a dusting of flour to ensure easy removal.
- In a medium bowl, whisk together the all-purpose white wheat flour, baking powder, baking soda, and ground nutmeg until well combined. Set aside.
- In a large mixing bowl, combine the sugar and eggs. Beat with an electric mixer or by hand until the mixture is smooth and creamy.
- Add the rum, milk, vegetable oil, and vanilla extract to the sugar and egg mixture. Mix until all ingredients are well incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared mini Gugelhupf molds, filling each mold about three-quarters full to allow room for the cakes to rise.
- Place the filled molds in the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Baking times may vary slightly, so keep an eye on them towards the end.
- Once baked, remove the cakes from the oven. Allow them to cool in the pan for about 10 minutes, then gently invert the molds to release the cakes onto a wire rack to cool completely.
- In a small bowl, mix the remaining sugar and cinnamon together.
- While the cakes are still slightly warm, generously sprinkle the cinnamon sugar mixture over the top or roll each cake in the mixture to ensure an even coating.
- Your Mini Gugelhupf Cakes with Cinnamon Sugar are now ready to be enjoyed! Serve them as a delightful treat with tea or coffee.
Tips:
- Make sure all your ingredients are at room temperature before you start mixing. This allows for a smoother batter and ensures even baking.
- To avoid overmixing the batter, combine the dry and wet ingredients gently. Overmixing can result in denser cakes.
- Grease your mini bundt pans thoroughly to ensure the cakes release easily after baking.
- If you don't have rum on hand, you can substitute it with an equal amount of apple juice or leave it out entirely for a non-alcoholic version.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This helps them to firm up a bit and reduces the risk of breaking.
Mini gugulhupf cakes with cinnamon sugar are a wonderful blend of comforting spices and moist, tender cake. With a hint of rum and cinnamon, these cakes offer an exciting twist to traditional recipes. Once you serve these delectable mini cakes, they’re sure to become a favorite. Enjoy them with a cup of tea or coffee, and savor each delightful bite.
Nutrition per serving
8 ServingsCalories 330kcal
Protein 4.67g
Carbohydrates 70g
Fiber 1.03g
Sugar 50g
Fat 8g
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