Salted Caramel Mini Bundts

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF) and line a 12-cup mini bundt tin with parchment paper.

   Tip: Optional: grease the tin with butter or cooking spray for easy release.

2. 2

   In a medium bowl, whisk together the flour, sugar, and baking powder. Set aside.

   Tip: Make sure to sift the flour and sugar to ensure even distribution.

3. 3

   In a large bowl, using an electric mixer, beat the butter and eggs until light and fluffy.

   Tip: Make sure to scrape down the sides of the bowl every 2 minutes.

4. 4

   Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.

   Tip: Be careful not to overmix the batter.

5. 5

   Divide the batter evenly among the mini bundt cups.

   Tip: Make sure to fill them about 2/3 full to allow for expansion during baking.

6. 6

   Bake for 15-20 minutes, or until a toothpick inserted into the centre of a bundt comes out clean.

   Tip: Rotate the tin halfway through baking to ensure even cooking.

7. 7

   Remove the bundts from the oven and let them cool in the tin for 5 minutes.

   Tip: This will help the bundts release easily from the tin.

8. 8

   Transfer the bundts to a wire rack to cool completely.

   Tip: This will help the caramel filling set and the bundts retain their shape.

9. 9

   Once the bundts are cool, drizzle with salted caramel filling and sprinkle with flaky sea salt.

   Tip: Optional: serve with a scoop of vanilla ice cream or whipped cream for an extra-special treat.