TANGERINE BUNDT CAKES WITH CHAMPAGNE GLAZE

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.