Cranberry vanilla mini bundts

Cranberry vanilla mini bundts
Cranberry vanilla mini bundts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 5

    oz frozen cranberries

  • 6

    tbs cranberry juice, divided

  • 1

    c + 6 tbs sugar divided

  • cooking spray

  • 1/2

    c butter @ room temp

  • 3

    large eggs

  • 1

    tsp vanilla

  • 1/4

    tsp salt

  • 1

    c flour

  • 1/2

    tsp baking powder

  • 1

    c powdered sugar

  • 1

    vanilla bean

Directions

Filling 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 berries pop. About 4 minutes. Let cool 5 minutes. Stir in remaining 3 tbs juice and puree, Let cool completely. Preheat oven to 350. Coat mini bundt pan w/cooking spray. Beat butter, 3 oz cream cheese, and 1 cup plus 2 tbs sugar w/ mixer at med speed. Scrape sides, add eggs, vanilla and salt. Beat on med speed until blended. Whisk together flour & baking powder. Gradually add flour mixture to batter. Fill each bundt cup w 2 tbs batter. Dot each with 1/2 tbs cranberry sauce then dollop 1 tbs batter. With a toothpick swirl batter and sauce together. Bake cakes until a toothpick inserted in the thickest part comes out clean, about 18 minutes. Let cool 10 minutes. Invert cakes onto a wire rack. Beat remaining 2 oz cream cheese w/mixer until smooth. Add powdered sugar. Slit vanilla bean and scrape out seeds and add to cream cheese mixture. Add 5 tsp water and beat until smooth. Drizzle over warm cakes.

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