TANGERINE BUNDT CAKES WITH CHAMPAGNE GLAZE

pastel coreano
35 Min 35 Min
12 Portions 12 Portions
Easy level Easy level
Ingredients

Ingredients for the bundt cakes

  • 1 stick of unsalted butter at room temperature
  • ½ cup of granulated sugar
  • 1 tsp of tangerine grated zest
  • 2 eggs
  • A big splash Vainilla Molina
  • 1 cup of sifted flour
  • A pinch of salt
  • Oil spray to grease the baking pan
  • Sugar pearls for decoration

Ingredients for the glaze

  • 1 cup of powdered sugar
  • 3 tbsp of Champagne
Directions

Directions for the bundt cake

  • Preheat the oven to 356 ºF / 180 ºC
  • Spray the baking pan with cooking spray.
  • In a large bowl, cream the butter and granulated sugar until it forms a fluffy texture.
  • Add the tangerine zest and mix well.
  • Add the eggs, one at a time, beating immediately after beating.
  • Add a big splash of Vainilla Molina!
  • Stir in the sifted flour and the pinch of salt, using a spatula to scrape the sides of the bowl.
  • Pour the batter into the greased molds using a piping bag.
  • Bake for 25 minutes. Use a toothpick to make sure they are baked through.
  • Let cool for 5 minutes before unmolding.
  • Make sure they are completely cool before frosting.

Directions for the glaze

  • In a small bowl, combine the powdered sugar, Champagne and stir until smooth.
  • Spoon the frosting over the cupcakes and add the sugar pearls.