Please excuse my messy glazing action and also for my long delays in between recipes. I swear I am back in the swing of baking. I really am. But what’s with the delay?
I’ll tell you.
It’s just that I need a whole day to click through my photos of the things I’ve baked and decide what is good enough to share with you! Please tell me I’m not the only one that is this slow in posting a recipe. I can’t be the only one. I see some of my friends whipping out 3,4, sometimes even FIVE recipes in just one week and I have to wonder: Do you all ever sleep?!? Because it must be just me that needs hours and hours to choose what I’m going to bake, bake it, attempt to get some decent photos, sort through said photos. Then the whole process of putting a post together. Do you very frequent posters have assistants (or magical fairies) for you that help you with your posts or do you just live on exorbitant amounts of caffeine and/or possibly live on minimal sleep?
I’m just wondering because I find myself struggling to get the time together to just squeak out two recipes per week posted here. Maybe my dream of getting an assistant will come to fruition. Or maybe a magical fairy will appear and organize my recipes I've made these last few weeks and get them into posts to share with all of you:)
So back to these bundts. I made these weeks ago. SEE! I told you I’m having issues in the speed department here. Who wants to be my assistant? I’ll feed you really yummy cakes!
I made these sort of on the fly for a dinner with my brother and my precious nieces. My kids and his kids do love my baking. I quickly attempted a drizzle and I then quickly attempted to drag them outside while the sun was still out and I had 4 kids trailing behind me and then swarmed all around me and these mini bundts. One by one they popped out of my photo op and I did what I could to share them here because they are worth sharing.
I made these mini bundts a year ago (man, time flies!) and now instead of making them with orange, I used grapefruit. I can’t get enough of grapefruits these days. I’m the only one (besides my mom)that enjoys them over here. How about you? Do you dig grapefruits?
recipe notes: This is a reliable and wonderful bundt recipe. You can make it with orange juice or grapefruit juice. Moist and light. So perfect in the afternoon for the moment when you crave a little something sweet or when you have to bake something at the last minute that will be a hit!
Grapefruit-Yogurt Mini-Bundt Cakes
slightly adapted from Jane’s Sweets and Baking Journal
2 and 2/3 cups All-Purpose flour (I used unbleached)
1/2 tsp. baking soda
1/4 tsp. salt
1 cup unsalted butter (2 sticks), softened
1 and 3/4 cups granulated sugar
2 Tbsp. grated grapefruit zest
4 eggs, large
1 cup and 1 Tbsp. plain Greek style yogurt
3 Tbsp. milk
3 Tbsp. freshly squeezed grapefruit juice
1 Tbsp. limoncello (if you do not have any on hand, you can omit)
1/4 cup grapefruit juice
2 cups powdered sugar
1 teaspoon vanilla
Preheat oven to 350 degrees. Liberally coat with baking spray, or grease and flour 12 mini-bundts (or one 9" bundt pan or pans for 24 cupcakes).
In a medium bowl, sift together the flour, baking soda, and salt. Set aside. In another small bowl, stir together the yogurt and the milk just until smooth.
Beat together the butter, sugar, and grapefruit zest for about 5 minutes, until smooth and light. Be sure to scrape the sides of the bowl periodically.
Add in the eggs one a time, still at medium speed, scraping down the bowl between each addition. Mix well after each egg.
With your mixer on low speed, add in the flour mixture alternately with the yogurt in three additions. Start and end with the flour mixture. Mix just until the batter is incorporated and then increase the speed to medium and mix until the entire mixture is smooth and light (about 2 minutes). Add in the grapefruit juice and the limoncello on low speed for about a minute until blended.
Spoon the batter carefully into a pastry bag and pipe evenly into your pan(s); smooth the top of the batter.mixed, no more than 30 seconds
Bake about 15 minutes or until the center of a toothpick inserted in the center emerges clean.Do not wait for the exposed part of the mini-bundts to look golden brown). *(If you make cupcakes, the baking time should be about the same and at least an hour for one large bundt cake. Check the time on a large bundt at about 40 minutes. Every oven is different.)
Allow the mini-bundt pans to cool about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. *(For a large bundt cake, let it cool completely before inverting onto your serving plate.)
In a small bowl, whisk together the grapefruit juice and powdered sugar to make the icing until you achieve the right drizzling consistency. When the cakes have cooled, drizzle on the icing. ENJOY!
Thanks for stopping by and for your continued support! xo