Calamansi Mini Bundt Cakes
These Calamansi Mini Bundt Cakes are made with just two ingredients! Vanilla cake mix and a can of calamansi sparkling water. It's so easy anyone can make it.
Servings: 6 Mini Bundts
Equipment
Ingredients
Cake
- 1 Box Vanilla Cake Mix
- 1 Can Calamansi Sparkling Water
Glaze
- ¾ Cup Powdered Sugar
- 1 Tablespoon Calamansi Juice
- 1 Teaspoon Tumeric Powder
Decoration
- 6 Mint Leaves
- Edible Gold Flakes
Instructions
- Prep. Pre-heat oven to 350F and spray bundt pan with baking spray.
- Make Cake. is pour the cake mix into a bowl and add the calamansi soda and mix until smooth. Divide batter into the mini bundt pans. Bake for 18 minutes.
- Cool. Once the cakes are out of the oven. Leave them to rest for just 2 minutes. Then place a wire rack on top of your bundt pan, flip it over and slowly lift up the pan. The mini Bundts should come out clean and unripped. Leave to cool fully to room temperature on wire rack. Once cooled down put in the freezer for 30 minutes.
- Glaze. In a bowl mix ¾ cup of powdered sugar with 1 tablespoon of calamansi juice until it forms a smooth paste. Add 1 teaspoon of turmeric and mix it to get a nice light yellow color. If your glaze seems too runny add a teaspoon of powdered sugar to thicken it up more. Place a baking pan under the wire rack to catch the calamansi glaze drips.Pour a tablespoon of glaze on top of the cakes and use the spoon to slowly push the glaze down the sides. Repeat for all the mini bundt cakes.
- Decorate. Sprinkle some edible gold flakes on top of each bundt and decorate with a mint leaf.