Caramel Chip Mini Bundt Cakes

READY IN: 30mins
YIELD: 12 bundts
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven to 350 degrees.
  • Grease mini bundt cake pan with nonstick cooking spray (my pan makes 12 muffin sized mini bundts).
  • In a medium bowl combine flour, baking powder, soda, and salt.
  • In a large bowl beat softened butter with an electric mixer until smooth and creamy.
  • Add sugars and beat until fluffy.
  • Beat in eggs, one at a time.
  • Add vanilla and beat to combine.
  • Add 1/3 flour mixture and ½ of sour cream. Beat on low to blend. Add another 1/3 flour mixture and remaining sour cream. Beat until moistened.
  • Add remaining flour mixture and milk. Beat on low until all flour is mixed inches Do not over mix.
  • Fold in caramel chips.
  • Spoon batter into prepared bundt pan. Do not overfill.
  • Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven and cool on a wire cooling rack for 5 minutes. Remove from pans to cool completely.
  • In a small microwave safe bowl melt butter. Whisk in chocolate chips and 1 tablespoon caramel chips until smooth. Drizzle over cooled cakes, or gently dip tops of cakes into glaze.