Tangerine bundt cakes with Champagne glaze



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


  1. Preheat the oven to 356 ºF / 180 ºC 
  2. Spray the baking pan with cooking spray. 
  3. In a large bowl, cream the butter and granulated sugar until it forms a fluffy texture.
  4. Add the tangerine zest and mix well.
  5. Add the eggs, one at a time, beating immediately after beating.
  6. Add a big splash  of Vainilla Molina!
  7. Stir in the sifted flour and the pinch of salt, using a spatula to scrape the sides of the bowl.
  8. Pour the batter into the greased molds using a piping bag.
  9. Bake for 25 minutes. Use a toothpick to make sure they are baked through.
  10. Let cool for 5 minutes before unmolding.
  11. Make sure they are completely cool before frosting.


For the glaze: 

  1. In a small bowl, combine the powdered sugar, Champagne and stir until smooth. 
  2. Spoon the frosting over the cupcakes and add the sugar pearls.
Vainilla Molina
35 minutes

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