Oh my, is there anything as cute as mini bundt cakes? I spoilt myself a while ago and bought a mini bundt pan and have unashamedly been baking everything into mini bundt cakes since, it’s just so perfect! Like everyone, I adore red velvet and thought that they would make the sweetest little bundt cakes - and they did! I served them as little treats along side a delicious cup of tea for my Rosette Baking Class and they were a huge hit! I have a so many ideas of things to bake in my bundt pan - I’d love to hear what you’ve made too. x
Click read more for the yummy recipe.

Mini Red Velvet Bundt Cakes

125g butter, softened
1 ½ cups of sugar
2 eggs
1 bottle (50ml) of red food colouring
2 heaped tablespoons cocoa
1 cup buttermilk
2 ¼ cups plain flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon vinegar
Preheat oven to 180°C, lightly spray your bundt pan with spray oil. Cream butter, sugar and eggs together until nice and fluffy.  In a small bowl make a paste of food colouring (yes you’ll need the whole bottle) and cocoa mix until smooth and add to the butter mixture.
Add buttermilk and alternate with flour to the butter mixture until combined, next add the salt and vanilla. Mix the baking soda and vinegar in a separate bowl, it will foam up, once settled add to the mixture and beat for another 2-3 minutes or until combined and smooth.
Separate mixture between your prepared bundt tray and bake for around 15-20 minutes or until a skewer inserted comes out clean. Allow to cool slightly in the pan before very gently working them out with a wooden skewer - it’s easier to remove them from the pan when they’re still a little warm. Lightly dust with icing sugar and sever with a delicious warm pot of tea. x
you can also use this recipe to make a cake, butter and flour a round cake tin and bake at 180°C for 35-40 minutes or until a skewer inserted comes out clean.