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)
icing:
1/4 cup grapefruit juice
2 cups powdered sugar
1 teaspoon vanilla
Directions:
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
Lora
Inside a British Mum's Kitchen says
March 22, 2013 at 2:00 pmI just LOVE the look of these! wonderful flavors!
Mary x
Lisa says
March 22, 2013 at 2:14 pmI'm definitely the last person to ask about how one gets multiple posts up a week. If I get two up in one month..I'm on a roll. I test each recipe 3 or 4 times..then the writing, not to mention the time it takes to post process photos when they're not taken in natural light. I figure it takes me about 8 hours, from the time 'after' testing the recipe and taking photos, to get one post up. I'm amazed too..I want to know the secret! With that said, your grapefruit bundts are beautiful and the photos are outstanding! I want one of those babies for breakfast..and lunch..and dinner etc xo
Alice @ Hip Foodie Mom says
March 22, 2013 at 2:42 pmHi Lora! Love this post! I try to post at least 3 times a week but no magical fairies over here! I am totally with you on the long process and going thru hundreds of photos etc before posting. . I guess my answer is, I don't sleep much! But keep doing what you are doing. There's something more about the quality and content of a post than quantity! LOVE these mini bundts!
Addie K Martin says
March 22, 2013 at 3:29 pmOh yum, Lora, these look great. I love citrus in baked goods. 🙂
Monet says
March 22, 2013 at 4:33 pmThis looks just lovely Lora. I've been craving grapefuit, and I can't wait to try your recipe. I wish I had a slice to go along with my decaf coffee! Thank you so much for sharing.
Laura (Tutti Dolci) says
March 22, 2013 at 5:43 pmThese are so cute, Lora! Now I'm convinced I need a mini bundt pan :).
Anonymous says
March 22, 2013 at 7:53 pmI always appreciate well-picked and thought-out recipes!
william fossen says
March 22, 2013 at 8:03 pmWow..these look so good…congratulations!
Nancy @ gottagetbaked says
March 22, 2013 at 9:40 pmLora, you totally don't need to explain the lag between posts. I'm the worst! When I started blogging, I had grand plans to post three times a week. Now, I'm lucky if I do it once. My works hours have steadily increased so that I'm usually working 10, 11, 12 hour workdays. My husband is working two jobs which means that by the time I drag myself home at night, I need to cook and take care of our puppy because he's not there. I have zero time to bake and blog during the week so I save it all for the weekend when I only have the time/energy to bake one item and then spend several hours editing my photos and putting a post together that isn't just another whiny rant about how I have notime for anything. Sigh. Such is life, right? These mini bundts look fabulous – I'm drooling over that amazing glaze. I love that you used grapefruit – it's such an underrated citrus. And seriously – if you need an assistant, I'll totally volunteer. You can pay me in cake.
Paula says
March 22, 2013 at 9:50 pmYou are not the only one who wonders how people manage to post four-five times a week. Most of those have full-time jobs to manage besides their families and everything else that comes with that! As much as I enjoy reading their posts…I still marvel at the way they seem to manage their time.
In any case, your mini bundts look wonderful. How great does that grapefruit zest and juice sound in this recipe. I love mini desserts (should make them more often actually)
Have a wonderful weekend Lora.
Kris' Kitchen says
March 22, 2013 at 11:33 pmI'm finding lots of great baking on your blog…and your posts are so much fun bringing me lots of smiles. I need a magical fairy to help me too…I was looking at your mocha chocolate apricot cookies that I've yet to bake…where is that fairy??? You've done beautiful work on so many great recipes…and I need to try this grapefruit bundt…I have so many ripe grapefruits in my backyard and I hardly ever think to bake with them. Thanks for this idea.
The KitchenMaid says
March 23, 2013 at 1:23 amI hear you, Lora, the days just seem to fly by at the moment, don't they? These cakes look super gorgeous – and it looks like you have definitely got your mojo back, BTW.
Swathi Iyer says
March 23, 2013 at 3:31 amDelicious mini bundt cake Lora, don't worry about frequent blogging. It is not easy to put togther everything. I am really struggling to make two post in a week.
Angie Schneider says
March 23, 2013 at 5:18 amThese mini bundt cakes are truly a beauty!
Kiran @ KiranTarun.com says
March 23, 2013 at 6:19 amMessy glazing action makes for the best food photography 🙂
Paula @ Vintage Kitchen says
March 23, 2013 at 12:41 pmIn my case, I don´t have kids or a house to run, so I can divide my time whichever way I want. I don´t I would´ve been able to post more than once a week years ago. And I also get urges to bake and shoot, so I always have many recipes that can be posted. Except that writing is what takes me the longest. Btw, I think 3 is a good number; it gives your readers time to actually read your posts and not be bombarded with them.
About these mini bundts, grapefruit is probably my favorite ice cream flavor, so I´m very partial to it. These sound and look perfect Lora!
Liz Berg says
March 23, 2013 at 3:47 pmI need one of those fairies, too…I can crank out the posts, but should take more time with my writing and proofing. I adore a juicy grapefruit for breakfast, but I don't think I've ever used them in my baking. The family isn't as enamored with them. Your mini Bundts look fantastic…I can see why they kept disappearing. xo
Brian @ A Thought For Food says
March 24, 2013 at 2:31 pmOh dear… mini bundt cakes are a dangerous thing. And I mean that in the best possible way.
I too am amazed when I see folks posting more than twice a week. Where do they find the time?
Mari Núñez says
March 27, 2013 at 4:05 pmLora I wonder the same thing. Some bloggers must have fairies and they are not telling us. 🙂 I am slow too, super slow. When you get close to 40 like me I think it get worst, lol. Your mini bundt cake look marvelous.
Big hugs.
Rossella says
March 27, 2013 at 4:47 pmPerfect recipe for me that I'm in the phase " yogurt everywhere". I'm playing with sugar substitues and yogurt. I must buy a bundt mould, I lost mine during a relocation. Great recipe!
Kate@Diethood says
March 29, 2013 at 8:24 pmI'm one of those that posts 4 times a week and, yes, I don't sleep, and yes, I drink a lot of coffee. That's the magic formula, babe! ;-D
The mini bundts are gorgeous, and I looooove the flavors!!
Jamie says
March 31, 2013 at 9:10 amI love your Bundts. And I love making mini Bundts. I am a bit surprised at the grapefruit since we are so used to seeing baked goods in orange and lemon and even lime, but rarely grapefruit! But as a Florida girl who grew up on the Indian River in grapefruit country, I am intrigued and fascinated! I would love to taste!
Valerie says
April 2, 2013 at 3:44 amYou're definitely not alone – sometimes it's a struggle to get one post up a week! I am in awe of people who can bake/photograph/edit/write, every day. (Are they human?) 😀
Apparently I'm way behind on commenting too. These mini bundt cakes are my kind of dessert, citrus-y and small enough to be "okay" about enjoying more than one. (Glaze should always be careless and messy!) 😉
Carol | a cup of mascarpone says
April 2, 2013 at 1:28 pmOh, Lora, I just came to this post! I'm so happy to read it, and see I'm not the only one. I seriously was beginning to think I wasn't cut out for this – that I'm absolutely way too slow! It takes me a day to decide on 3 or 4 photos to post. Yesterday I spent the whole day commenting, and still didn't get to all of my blogger friends! Thanks for this post – I'm not feeling so against myself now!