Miniature Bourbon Cakes

For the yellow cake:

Preheat oven to 325 degrees F. Lightly grease and generously flour 12 mini bundt cake cavities and set aside.

Using an electric mixture on medium speed, cream together butter and sugar in a large bowl until light and fluffy. Add flour, cornstarch, baking powder, salt, and 3 tablespoons oil; mix in on low speed until combined, about 1-2 minutes. Add instant pudding mix and mix on low speed for another minute, until combined.

Add eggs, milk, bourbon, remaining 1/2 cup oil, and vanilla. Beat on medium speed until completely combined, about 2-3 minutes. This will be a very thin batter.

Divide batter evenly between prepared cavities and bake for 20-30 minutes, until toothpick inserted near center of each cake comes out mostly clean, with moist crumbs clinging to the toothpick.

As you wait for your cake to finish baking (with about 10 minutes left), make your bourbon syrup (see instructions below). Once your cakes come out of the oven, wait 5 minutes, then very carefully wiggle your cakes out of the pan (I used my spatula and ran it around the edges gently), inverting them onto a large serving platter. Poke lots of holes all over your cakes--yes, even on the sides--with a chopstick or toothpick.

Using a brush, slowly smear warm bourbon sauce all over each miniature cake. Make sure that the sauce seeps fully into the holes and not down the sides of the cake. Serve immediately; store any leftovers in an airtight container for up to 5 days (time will enhance the boozy flavor of these cakes!).

For the bourbon sugar glaze:

In a medium saucepan, combine butter, water, and sugar. Bring to a boil and boil for 5 minutes, stirring constantly, to create a thinnish syrup. Remove from heat and immediately stir in bourbon.