Mini Bundt Cakes

Indulge your senses with these delightful Mini Bundt Cakes that embrace natural flavors and edible flowers to beautifully satisfy your sweet tooth. Topped with the exotic notes of dried hibiscus and dried lavender, these mini treats are a charming addition to your dessert collection

12 Mini Bundt Cakes

Ingredients

CAKE

¼ cup Greek yogurt
⅓ cup milk
1 tbsp lemon juice
4 tbsp unsalted butter
½ cup Whole Earth Monk Fruit with Erythritol Sweetener
1 large egg
1 egg yolk
2 tsp vanilla extract
1 ¼ cup all-purpose flour
¾ tsp baking powder
¼ tsp salt
Whole Earth Glaze - recipe below
Dried hibiscus, lavender or other edible flowers

GLAZE

1/2 cup Whole Earth Monk Fruit with Erythritol Sweetener
Zest from 1 lemon
2-3 tsp fresh lemon juice
1 tbsp greek yogurt

Preparation

CAKE

Let eggs, butter and milk come to room temperature.
Preheat oven to 350 degrees and grease mini bundt cake pan(s)
Combine greek yogurt, milk and lemon juice and set aside.
Combine dry ingredients in another bowl and set aside.
In a separate bowl or stand mixer bowl, beat together butter and sugar until smooth. Next, beat in egg, egg yolk and vanilla until combined. Scrape sides of bowl between additions.
On a low setting, alternate adding the dry ingredients and milk mixture and mix just until combined.
Fill the greased mini bundt cake molds ½ full and bake for 15-18 minutes.
Cool, remove from molds and glaze. Decorate with a sprinkle of a dried edible flower or more lemon zest.

GLAZE

Place ½ cup of Whole Earth Monk Fruit with Erythritol Sweetener in a high speed blender or food processor and process until powdered.
In a small bowl, stir together ¼ cup of powdered Whole Earth Monk Fruit with Erythritol Sweetener (from step 1), zest from 1 lemon, and 1 tbsp greek yogurt. Gradually stir in lemon juice and stop when the glaze reaches a nice consistency for drizzling.