Salted Caramel Mini Bundts
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These adorable salted caramel mini bundts are my go to when I want to impress without spending hours in the kitchen. The whole recipe comes together in just 45 minutes from start to finish, making it perfect for a last minute dessert or weekend treat. I love how the flaky sea salt balances the sweetness of the caramel filling, creating this sophisticated flavor that tastes way more complicated than it actually is. Plus, the eggs in this batter provide protein and choline which supports brain health, so you can feel a little better about indulging. Once you make these once, you'll find yourself baking them again and again.
Ella x
Ingredients
- 400all-purpose flour
- 200granulated sugar
- 150unsalted butter, softened
- 2large eggs
- 200salted caramel filling
- 20flaky sea salt
- 1vanilla extract
- 200whole milk, at room temperature
- 10baking powder
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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