As we commenced our second year of our vintage recipe swap, our groups’ fabulous leader, Christianna from Burwell General Store, decided that due to our groups’ growth, it was a good time to divide us into two groups that post on different days of the month. The first group will still be the first Sunday of the month, and the second group will be two weeks later on a Wednesday.
The recipe redo is a sometimes a challenge for me. I look at some of the recipes and wonder in which direction I should go. Occasionally that direction is not clear to me until the day before I have to post. Talk about procrastinating! What’s been interesting is watching the group not taking the recipe literally and really enjoying the freedom to interpret the recipe to our own individual taste.
You can make these as 12 mini-bundts, if you don’t happen to have the mini-bundt pans, make one regular size bundt. If you’re a cupcake fan, this recipe will make you 24 fabulous cupcakes!
Orange 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 orange zest
4 eggs, large
1 cup and 1 Tbsp. plain Greek style yogurt
3 Tbsp. milk
3 Tbsp. freshly squeezed orange juice
1 Tbsp. limoncello (if you do not have any on hand, you can omit)
1/4 cup orange 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).
Beat together the butter, sugar, and lemon zest for about 5 minutes, until smooth and light. Be sure to scrape the sides of the bowl periodically.
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).
Mix in the orange 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 orange juice and powdered sugar to make the icing. When the cakes have cooled, drizzle on the icing. ENJOY!
Thanks for stopping by to say HELLO:)Happy Weekend to you all:)