Strawberry Champagne Mini Bundt Cakes
These Strawberry Champagne Mini Bundt Cakes are such an elegant dessert for a special occasion such as Valentines, wedding or baby showers or even for just an afternoon tea party. They are full of strawberry flavor and topped with a pink strawberry champagne glaze that’s colored with natural red food powder and sprinkled with finely chopped freeze-dried strawberries. Delicious and easy to make, serves six.
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Cake Ingredients:
- 1/2 cup + 1 tbsp plant butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 tbsp vegetable oil
- 2 cups all-purpose flour
- 1 1/2 tbsp Nature’s Flavors Organic Strawberry Flavor Powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dairy-free vanilla yogurt alternative (I used So Delicious vanilla coconut milk yogurt alternative)
- 1 tsp Organic Vanilla Extract
- 1/3 cup champagne or sparkling wine (can also substitute with a non-alcoholic sparkling white grape juice)
- 1/2 cup finely chopped freeze-dried strawberries
Glaze ingredients:
- 1 1/2 cups powdered sugar
- 1 tsp Nature’s Flavors Organic Strawberry Flavor Powder
- 1/8 tsp Natural Red Food Color Powder
- 1 tbsp champagne + more for desired consistency
- 1 tbsp unsweetened vanilla almond milk (or plant milk)
- freeze-dried strawberries, finely chopped (for garnish)
Preheat oven to 350℉ / 176℃ and heavily grease and flour a six-cavity mini-Bundt cake pan.
In a medium bowl, whisk together the flour, flavor powder, baking powder, baking soda and salt and set aside.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs, one at a time, mixing after each addition.
In a large measuring cup (or small bowl) stir together yogurt, vanilla extract and champagne.
Beginning and ending with flour mixture, alternatively mix into creamed sugar/butter with champagne mixture until well combined. With each addition, start on low speed for about 10 seconds, then increase to medium speed.
Fold in freeze-dried strawberries until evenly distributed.
Add a 1/2 cup batter to each cavity (about halfway full.) Bake on middle rack in center of oven for about 15-18 minutes, or until a wooden toothpick inserted comes out clean or with a few moist crumbs.
NOTE: It’s actually a good thing that it bakes over the center of Bundt pole, because it will be perfect for holding the delicious glaze in the middle when turned over.
Let cool in pan for about 5 minutes, then use a butter knife to gently loosen edges and invert onto a cooling rack to cool completely.
To make the glaze, add sugar, flavor powder and red food powder to a medium bowl and whisk together until evenly incorporated.
Add champagne and almond milk and whisk together briskly. Slowly add more champagne until desired consistency is achieved. (Don’t make it too thin, or it won’t be a thick enough covering for top.)
Place some wax paper underneath cooling rack and start spooning on glaze. Garnish by sprinkling freeze-dried strawberries on top and in center.
If desired, add a fresh strawberry to the center of each Bundt right before serving.
Best served within 2-3 days or freeze for up to 2 months.
Strawberry Champagne Mini Bundt Cakes
Recipe details
- 6 bundts
- Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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