Mini bundt cakes

Ingredients

• 150g Butter
• 175g Plain Flour
• 125g Caster Sugar
• 3 Egg
• 1 tsp Baking Powder
• 2 tsp Cocoa Powder
• 3 tablespoons Milk
• 1 tablespoon Icing Sugar

Instructions

1. Preheat the oven to 180°C (160°C fan). Melt 25 g of the butter and generously brush it into the cavities of a mini Bundt tin. Add a little flour to each cavity, shake to coat, then tap out any excess.
2. Beat the remaining butter with the caster sugar and a pinch of salt until pale and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, combine the flour and baking powder, then sift into the wet mixture and stir until smooth. In a small bowl, mix the cocoa powder with the milk until smooth.
3. Spoon 1 tablespoon of the plain batter into each cavity of the tin. Mix the remaining batter with the cocoa mixture and divide it evenly between the molds, spooning it on top of the light batter.
4. Bake for 15–18 minutes, depending on the size of the molds, until a skewer inserted into the cakes comes out clean. Leave the cakes to cool in the tin for 5 minutes, then turn them out onto a wire rack and allow to cool completely.
5. Dust the cooled mini Bundt cakes with icing sugar before serving.

instructions_source: editorial-classic