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
I'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!!
I 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!
You'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!) 😉
Oh, 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!