Tangerine bundt cakes with Champagne glaze
Ingredients
For the bundt cakes:
1 stick of unsalted butter at room temperature
½ cup of granulated sugar
1 tsp of tangerine grated zest
2 eggs
A big splash of Vainilla Molina
1 cup of sifted flour
A pinch of salt
Oil spray to grease the baking pan
Sugar pearls for decoration
For the glaze:
1 cup of powdered sugar
3 tbsp of Champagne
Directions
- Preheat the oven to 356 ºF / 180 ºC
- Spray the baking pan with cooking spray.
- In a large bowl, cream the butter and granulated sugar until it forms a fluffy texture.
- Add the tangerine zest and mix well.
- Add the eggs, one at a time, beating immediately after beating.
- Add a big splash of Vainilla Molina!
- Stir in the sifted flour and the pinch of salt, using a spatula to scrape the sides of the bowl.
- Pour the batter into the greased molds using a piping bag.
- Bake for 25 minutes. Use a toothpick to make sure they are baked through.
- Let cool for 5 minutes before unmolding.
- Make sure they are completely cool before frosting.
For the glaze:
- In a small bowl, combine the powdered sugar, Champagne and stir until smooth.
- Spoon the frosting over the cupcakes and add the sugar pearls.
Vainilla Molina
12
35 minutes
Dessert