Pomegranate Mini Bundt Cakes
By EMILY LAURAE
Pomegranate Mini Bundt Cakes
By EMILY LAURAE
Yield/Serves:
6 Mini Bundt Cakes
Cakes
Pomegranate Icing
Garnish
- 2/3 Cup (84 g) All Purpose Flour
- 2/3 Cup (140 g) Brown Sugar , packed
- 1/2 Cup (43 g) Cocoa Powder
- 2/3 tsp Baking Soda
- 1/3 tsp Baking Powder
- 1/2 tsp Salt
- 1/3 Cup (80 g) Buttermilk
- 2 Tbsp (30 g) Neutral Oil , Grapeseed or Canola
- 1 Large Egg, room temperature
- 1/4 Cup (44 g) Dark Chocolate, melted & cooled
- 1/3 Cup (30 g) Espresso, or coffee
Pomegranate Icing
- 3 Tbsp Greek Yogurt
- 1 Tbsp Heavy Cream
- 2 Tbsp Pomegranate Juice
- 1 tsp Vanilla Bean Paste , or vanilla extract
- 2 Cup Powdered Sugar , Sifted
- Red Gel Food Coloring (optional)
Garnish
- Pomegranate Perils
- Raspberries
For cakes:
Preheat your oven to 350 degrees Fahrenheit.
Whisk together the flour, brown sugar, cocoa powder, baking soda, baking powder and salt in a mixing bowl.
In a separate bowl whisk together the buttermilk, oil, and egg until smooth. Pour the wet ingredients into the dry and mix until fully incorporated.
Add the melted dark chocolate and espresso – then mix to combine.
Pour batter into a greased mini bundt cake pan and bake for 20-25 minutes. Make sure to check that the cake is fully baked by testing with a toothpick before removing it from the oven and allowing it to cool completely.
For pomegranate icing:
Whisk the greek yogurt, pomegranate juice, heavy cream and vanilla bean paste together until homogenous.
Add sifted powdered sugar and whisk until smooth. If you would like to thicken your icing, add another few tablespoons of powdered sugar – alternatively, if you prefer an even thinner icing, you could add some additional pomegranate juice!
Pour the icing over mini bundt cakes, top with pomegranate perils, raspberries and enjoy!
Preheat your oven to 350 degrees Fahrenheit.
Whisk together the flour, brown sugar, cocoa powder, baking soda, baking powder and salt in a mixing bowl.
In a separate bowl whisk together the buttermilk, oil, and egg until smooth. Pour the wet ingredients into the dry and mix until fully incorporated.
Add the melted dark chocolate and espresso – then mix to combine.
Pour batter into a greased mini bundt cake pan and bake for 20-25 minutes. Make sure to check that the cake is fully baked by testing with a toothpick before removing it from the oven and allowing it to cool completely.
For pomegranate icing:
Whisk the greek yogurt, pomegranate juice, heavy cream and vanilla bean paste together until homogenous.
Add sifted powdered sugar and whisk until smooth. If you would like to thicken your icing, add another few tablespoons of powdered sugar – alternatively, if you prefer an even thinner icing, you could add some additional pomegranate juice!
Pour the icing over mini bundt cakes, top with pomegranate perils, raspberries and enjoy!