Preheat oven to 350°F. Lightly grease a mini bundt cake pan (12 cakes).

Beat sugar and butter in a large bowl until creamy.

Add egg and egg white, one at a time, beating well after each addition.

Whisk together flour, baking powder, baking soda, and salt in a small bowl.

Stir together cream, Kahlúa, and vodka.

Add flour mixture to creamed mixture in three additions, alternately with Kahlúa mixture in two additions, mixing on low speed until just combined. Do not over-mix.

Spoon batter into bundt cake cups.

Bake the mini bundts for 15 minutes, or until the tops spring back when lightly touched or a toothpick or cake tester inserted in the center comes out clean.

Cool cakes in the pan for 5 minutes. Remove cakes from pan and cool completely on a wire rack. Drizzle glaze on cakes.

Stir together confectioners sugar, butter, Kahlúa, and vodka. Add cream, 1 teaspoon at a time, until desired consistency is reached.

Place glaze in a plastic zip top bag and cut a small corner from the bag. Squeeze glaze through the opening to drizzle on cakes. Alternately, you can use a pastry bag with a small round tip.