It's time for a little something lighter. At least lighter in flavor. The holidays were filled with chocolate, caramel, and plenty of heavy holiday foods. Citrus to the rescue! What a fresh and flavorful way to start the new year. I celebrated New Year's Eve with with these citrus cocktail mini bundt cakes. I had a few left over and it was the first dessert I enjoyed in 2013. It won't be the last time either.
January #BundtAMonth is all about citrus. The first thing I thought of was my citrus cocktail. I made the drink last summer when it was blazing hot outside. I wanted something cool and refreshing. The blend of four citrus juices gives it a nice sweet/tart combination. It is balanced and easy to sip on either with out without the added vodka. I thought it would be wonderful in a cake. I quickly discovered it sure is.
I only have one mini bundt pan. The batter is enough for a full-sized bundt. I wound up making 6 mini bundts and 12 cupcakes. I dusted the mini bundts with powdered (confectioners) sugar because I wanted to bring out the pretty designs on them. I used the citrus glaze on the cupcakes. You know I can't pass up the opportunity to glaze or frost a cake or cupcake.
How about more citrus bundts? The #BundtAMonth group has a lot of great recipes to share. Click on the links to get all the, ahem, juicy details:
- Almond Clementine Bundt Cake by Carrie from Poet In The Pantry
- Citrus Bundt Cake with Sparkling Wine and Fiori di Sicilia by Laura from The Spiced Life
- Citrus Cocktail Mini Bundt Cakes by Renee from Magnolia Days
- Citrus Lust Mini Bundt Cakes with Lemon Curd by Stacy from Food Lust People Love
- Dried Tomato Cherry & Yuzu Cake by Ann from Anncoo Journal
- Glazed Lemon Bundt Cake by Alice from Hip Foodie Mom
- Grapefruit Poppyseed Bundt Cake by Deb from Knitstamatic
- Grapefruit Yogurt Bundt Cake by Kate from Food Babbles
- Lemon Bundt with Lemon Curd by Holly from A Baker's House
- Mini Orange Bundts with a Grand Marnier Glaze by Tara from Noshing With The Nolands
- Orange Chocolate Marble Bundt by Paula from Vintage Kitchen
- Orange Olive Oil Cake by Katerina from Diethood
- Orange Strawberry Swirl Cream Cheese Bundt Cake by Anuradha from Baker Street
- Soaked and Glazed Lemon Cake by Dorothy from Shockingly Delicious
- Zesty Lemon Bundt Cake by Anita from Hungry Couple NYC
Which is your favorite citrus fruit? Grapefruit is mine. I remember when I thought it tasted like battery acid (way back in my youth). Now I could eat one or drink the juice every day. Or use it to make my citrus cocktail and these incredible mini bundt cakes.
Here's how you can be a part of Bundt-a-Month:
- Simple rule: Use mandarin, orange, Citrus lime, yuzu, lemons, Key lime or ANYTHING citrus - and bake us a Bundt for Tangy January
- Post it before January 31, 2013
- Use the #BundtaMonth hashtag in your title. (For ex: title could read - #BundtaMonth: Lemon Surprise Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.
Happy Baking!
Citrus Cocktail Mini Bundt Cakes
Ingredients
For the mini bundt cakes:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter 2 sticks, at room temperature
- 2 cups granulated sugar
- 6 eggs large, at room temperature
- 2 tablespoons finely grated citrus zest
- ½ cup citrus cocktail mix at room temperature
- 2 tablespoons citrus flavored vodka or liqueur
- ¾ cup low-fat plain yogurt at room temperature
- 1 teaspoon pure vanilla extract
- Powdered sugar or optional citrus glaze for topping
For the citrus glaze:
- 2 cups confectioners sugar
- 2 to 4 tablespoons citrus cocktail mix
Instructions
- Preheat the oven to 350 degrees F. Grease and flour two mini bundt cake pans - or - one mini bundt cake pan plus a 12-cup muffin pan (or line with cupcake liners) - or - one 12-cup bundt cake pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar using an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the citrus zest, citrus cocktail mix, and liqueur. Beat until combined. Add the flour mixture in three additions, alternatively with the yogurt in two additions, mixing on low speed until just combined. Do not over mix. Stir in the vanilla.
- Fill mini-bundt pans and/or muffin pan ⅔ full with batter. Add all the batter to a 12-cup bundt pan (if using). Bake until a toothpick inserted in the center of the cake comes out clean, about 15 to 20 minutes for mini bundts or cupcakes or 1 hour for a full-sized bundt cake.
- Cool mini bundts or cupcakes in the pan 5 minutes then remove them from the pan and cool on a wire rack. Cool a full-sized bundt cake in the pan for 15 minutes prior to removing the cake from the pan.
- Dust cakes with confectioners sugar or drizzle with citrus glaze.
For the citrus glaze:
- In a small bowl, stir in the citrus cocktail mix one tablespoon at a time until it has reached desired consistency.
Notes
Recipe adapted from one found on the Martha Stewart website.
Citrus to the rescue is right!! Love the use of your citrus cocktail mix! And I totally want to buy that mini bundt pan! Your cakes turned out fantastic, Renee! 🙂
Thank you An! I'm having so much fun with #BundtAMonth. I'm already looking forward to the next event.
What gorgeous little Bundts, Renee! As much as I love a good glaze, I do love the way the light sprinkling of powdered sugar brings out the design from the mini Bundt pan.
So true. It's hard to cover up a pretty design with glaze.
It turns out I´m a fan of grapefruit too, and love using a mix of citrus in cakes. So this is perfect Renee! Those little bundts couldn´t be cuter. And with vodka, absolutely!
Thanks Paula!
I've had the same mini bunt pan for years and never used it. Seeing your pretty little cakes makes me want to break it out of e closet.
Oh yes, please use your bundt pan and soon. Join in the #BundtAMonth fun!
I love the citrus cocktail mix! Mini bundts are so cute. 🙂
Thanks Anita!
Ooooh that is SO pretty! I agree, we really needed something refreshing after all that chocolate and caramel. 🙂
Thank you Kate! Of course I'll be back on the chocolate wagon again soon. Just needed a break after the holidays.
What cute little bundts! Yes, citrus is the perfect way to cleanse our palates at the start of a new year--and after the decadence of the Christmas season! Love your mixture of flavors here!
Thank you Carrie!
OMG - How cute - I bet these are very light & refreshing 🙂
They sure are and a great size for a snack.
Your mini bundts are adorable and your recipe sounds light, bright and refreshing! Beautiful job.
Thanks Kate! I am so glad I got that pan. Such pretty little bundts.
Yes to citrus flavored vodka! Lemony citrusy cake for January, what's not to love. And yours came out so great. I just can't wait to give this a try. Sweet!
Thanks and cheers Linda!
Oh how pretty! Mini Bundts are so adorable. I agree, citrus was a really nice choice for this month's BundtaMonth after all the indulgences over the holidays.
I did enjoy the celebrating citrus and I'm glad An and Lora picked it for January.
Love the idea that you incorporated your cocktail into these gorgeous little bundts. Great idea and I would love one, okay maybe two please!!
Thanks Tara and it's okay to have two of these little bundts.
Starting the New Year with a citrusy zing sounds great, Renee. Love to join the Bundt-of-the-Month. Coincidentally, I just made a Nutella Bundt. But I'll make sure to do a yuzu or other citrus mini or regular Bundt before
31 January 2013.
We would love to have you join in #BundatAMonth Kim. I'll let An and Lora know you are interested.
Renee, I love these. . they are so pretty and perfect! I love that you added citrus cocktail mix in the cake and glaze for the cupcakes, what a great idea! I bet these had a wonderful texture and flavor!
Thanks Alice. Yes, the cupcakes were great with the glaze. The cakes/cupcakes did have a light texture. Nice change instead of a dense one like a pound cake.
What beautiful cakes! I love all the ingredients you used, really creative and not your standard recipe. What a treat these would be on my table, hope I can recreate them in my kitchen!
Thanks Holly! I'm sure you can recreate them in your kitchen. Have fun and bake up some bundts.
LOVE these. My first citrus cake for this month was a mojito bundt, I really enjoy booze and citrus together too.
Oh...a mojito bundt - sounds delish!
Renee, so excited b/c someone gave me one of these mini-bundt pans and I've never quite known what to do with it. Now I do! These are beautiful. thanks!
Thanks Lynn! Yes, please bake with your mini-bundt pans and soon. I'm sure they would be a hit in France.
This looks so delicious!!
I love the mini bundt cakes, so pretty. Can't wait to give this a try 🙂
Thanks Ann!
I love that we both had the same idea. I, too, am making a bundt cake based on my favorite citrusy cocktail. These little bundts are just darling, Renee.
Cheers Jennie & here's to boozy bundts!
This girl who loves baking with booze loves that you added citrus vodka!!! The mini bundts just mean I get to devour one of my very own cakes, YUM! Hugs, Terra
Thank you Terra! And Cheers to baking with booze!
Oh yum! I am not big into sweets, but those little cakes are just screaming my name!
Thanks Tiffany!