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Recipe

TANGERINE BUNDT CAKES WITH CHAMPAGNE GLAZE

TANGERINE BUNDT CAKES WITH CHAMPAGNE GLAZE
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.

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