Cranberry Vanilla mini bundts

By laurie-2

Ingredients

• 5 oz frozen cranberries
• 6 tbs cranberry juice
• 1 C plus 6 Tbs sugar
• cooking oil spray
• 1/2 c butter room temp
• 5 oz cream cheese room temp
• 3 eggs
• 1 tsp vanilla
• 1/4 tsp salt
• 1 c flour
• 1/2 tsp baking powder
• 1 c powdered sugar
• 1 vanilla bean pod

Preparation

Step 1

Bring cranberries, 3 Tbs juice and 1/4 C sugar to a boil in a small sauce pan. Reduce heat, simmer, stirring often, until most of the berries pop, about 4 minutes. Let cool 5 minutes. Stir in remaining 3 Tbs juice and puree. Let cool

Preheat oven to 350, coat mini bundt pan with cooking spray

Beat
butter
3 oz cream cheese
1 C plus 2 Tbs butter:

in a mixer on medium speed until smooth. Add eggs, vanlla extract and salt. Beat on medium unitl blended.

Whisk flour and baking powder in a medium bowl. Gradually add to butter, egg mixture on slow speed until blended.

Fill each bundt cup with 2 Tbs batter. Dot each with a with 1/2 Tbs cranberry sauce the dollop with 1 Tbs batter. With toothpick, swirl sauce and better together.

Bake until a toothpick inserted comes out clean, about 18 minutes. Let cool 10 minutes. Invert caked from pan.

Beat remaining 2 oz cream cheese in a bowl with a mixer until smooth. Add powdered sugar. Slit vanilla beach bod and gently scrape out seeds into cream cheese mixture. Add 5 tsp water ad beat until smooth and creamy. Drizzel over warm cakes