Indulge in the festive spirit with these enchanting Mini Gingerbread Bundt Cakes, beautifully crowned with a delicate Maple Glaze—the quintessential taste of winter comfort!
The magic of the holiday season is truly upon us! As the days grow shorter and the air crisp, there’s nothing quite like the comforting aroma of freshly baked gingerbread filling your home. This time of year, we find ourselves eagerly anticipating festive gatherings, cozy evenings by the fire, and, of course, a table laden with delicious treats. And what better way to celebrate than with these delightful Mini Gingerbread Bundt Cakes, offering a bite-sized burst of holiday cheer?
It feels like just yesterday we were welcoming December, and now, in a blink, the year is drawing to a close. As we prepare to bid farewell to another wonderful year and usher in new beginnings, I wanted to share one last, truly special holiday recipe with all of you. These mini bundt cakes are not just desserts; they are tiny parcels of joy, perfectly embodying the warm, cozy essence of winter.
Before I take a brief hiatus to cherish precious moments with my family during the holidays, I couldn’t resist leaving you with this exquisite sweet treat. These Mini Gingerbread Bundt Cakes with Maple Glaze are a testament to simple elegance and profound flavor, a dessert designed to bring warmth and smiles to any winter gathering. Their petite size makes them utterly charming and irresistibly appealing to everyone.
It’s no secret that I have a particular fondness for mini desserts, and these bundt cakes are another shining example of why. If you’ve enjoyed my Mini Pumpkin Praline Upside Down Cakes, Mini Blackberry Silk Pies with Gingersnap Crust, or Pumpkin Whoopie Pies with Maple Buttercream, then you already know the magic of a perfectly portioned, incredibly flavorful treat. These mini bundt cakes will surely earn a top spot on your holiday dessert menu this season.
The Irresistible Allure of Gingerbread: A Holiday Classic Reimagined
What truly elevates these mini bundt cakes is the captivating blend of warm, aromatic gingerbread spices. The combination of ground ginger, cinnamon, allspice, cloves, cardamom, and nutmeg creates a symphony of flavors that is synonymous with the holidays. Each bite transports you to a world of comforting memories and festive cheer. These spices are not just ingredients; they are the very essence of holiday tradition, making every moment of enjoying these cakes feel utterly special.
Beyond their incredible flavor, these mini bundts are an absolute dream for your holiday dessert table. Their individual size makes them perfect for elegant plating, easy serving, and delightful presentation. They effortlessly add a touch of sophistication to any festive spread. Imagine them nestled amongst other holiday treats, their charming shape and inviting aroma drawing everyone in. But don’t relegate them solely to dessert! These versatile cakes also make a wonderful accompaniment to your morning tea or coffee, offering a sophisticated start to a holiday morning. It’s the holiday season, after all—a time for indulgence and delight at any hour!
Crafting the Perfect Maple Glaze: A Sweet Finish
The exquisite maple glaze is the crowning glory of these gingerbread bundt cakes. It’s a testament to how three simple ingredients can come together to create something truly magical. Made with confectioners’ sugar, real maple syrup, and a touch of whole milk, this glaze provides just the right amount of sweetness, a hint of earthy maple richness, and a beautiful sheen that makes these little beauties even more appetizing. The glaze not only adds an extra layer of flavor but also locks in moisture, ensuring each cake is wonderfully tender and utterly irresistible.
Essential Cook’s Notes for Perfect Mini Gingerbread Bundt Cakes with Maple Glaze:
- Mold Selection: For these particular cakes, I used a silicone mini bundt mold where each cup measured 3 inches in diameter. This recipe is perfectly scaled to yield 12 charming mini bundt cakes.
- Baking with Silicone: When opting for a silicone mold, it’s crucial to remember that it’s flexible. Always place your silicone mold on a sturdy baking sheet before transferring it to the oven. This provides stability and makes it much easier to handle the cakes both before and after baking.
- Glazing Technique: Achieve that picture-perfect, even glaze by inverting each completely cooled mini bundt cake directly into the maple glaze. Allow the cake to soak up a generous coating, then gently lift and place it on a wire rack. Position a piece of parchment paper or foil underneath the wire rack to catch any drips, ensuring an easy cleanup as the glaze sets and hardens. This method creates a beautifully smooth and slightly firm outer layer of glaze.
- Storage Tips: These delicious cakes remain fresh and moist when stored in an airtight container in the refrigerator for up to five days. They are perfect for preparing a few days in advance of a party or for enjoying throughout the week.
- Ingredient Temperatures: For the best results, ensure your butter and egg are at room temperature. This allows them to cream together more effectively with the sugar, resulting in a lighter, fluffier cake batter and a finer crumb.
- Don’t Overmix: When adding the dry ingredients to the wet, mix until *just* combined. Overmixing can develop the gluten in the flour too much, leading to a tougher cake. A light hand will ensure your bundt cakes are wonderfully tender.
- Pan Preparation is Key: Even with nonstick bundt pans, a generous coating of cooking spray or butter and flour is vital to ensure your cakes release cleanly. For intricate bundt designs, taking the extra step to brush every crevice with softened butter and then dusting with flour can make all the difference.
As this year draws to a close, I want to express my deepest gratitude to each and every one of you who takes the time to visit this blog, read my posts, and try out my recipes. Your continued support, enthusiasm, and comments truly mean the world to me. The Beach House Kitchen wouldn’t be what it is without its wonderful community, and for that, I am incredibly thankful.
I’ve been busily working behind the scenes, experimenting with and perfecting a host of spectacular new recipes that I am absolutely thrilled to share with you in the upcoming year. Get ready for more culinary adventures and delicious inspirations!
Your feedback is always invaluable to me. If there’s a particular dish, cuisine, or baking challenge you’d love to see featured on the menu here at The Beach House Kitchen, please don’t hesitate to reach out. Drop me a comment below or send a message through the Contact Form at the top of the page. I’m always open to new ideas and dedicated to making your culinary wishes come true!
Wishing you and your families a truly Wonderful Christmas filled with joy, peace, and delicious food, and a Happy, Healthy, and Prosperous New Year!
With much love and warmest holiday wishes,
MaryAnn XO
Mini Gingerbread Bundt Cakes with Maple Glaze
Author: MaryAnn Dwyer
Servings: 12 mini bundt cakes
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These Mini Gingerbread Bundt Cakes with Maple Glaze have all the warm, cozy feels of winter!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Ingredients
Gingerbread Cakes
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. allspice
- 1/4 tsp. ground cloves
- 1/4 tsp. ground cardamon
- 1/4 tsp. nutmeg
- 1/2 cup (one stick) unsalted butter, room temperature
- 1/2 cup dark brown sugar, firmly packed
- 1 large egg, room temperature
- 1 tsp. vanilla extract
- 1/2 cup unsulphered molasses
- 1/2 cup water
Maple Glaze
- 1 cup confectioners’ sugar, sifted
- 2 Tbsp. maple syrup
- 2-3 Tbsp. whole milk
Instructions
Gingerbread Cakes
- Preheat oven to 350 degrees F (175 C). Generously spray a mini bundt pan with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, allspice, ground cloves, ground cardamom, and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the softened unsalted butter and the firmly packed dark brown sugar. Beat at medium-high speed until the mixture is light and fluffy, approximately 3 minutes. Add the large egg and vanilla extract, mixing until well combined, scraping down the sides of the bowl as needed. Incorporate the unsulphured molasses and continue to mix until fully blended.
- With the mixer on low speed, gradually add the dry ingredients to the wet mixture in three additions, alternating with the water. Begin with a portion of the flour mixture and end with the flour mixture. Mix until the batter is just combined, being careful not to overmix.
- Spoon the prepared batter evenly into the generously greased mini bundt pan, filling each cavity about two-thirds full.
- Bake for 20 minutes, or until a cake tester inserted into the center comes out clean and the cake springs back lightly when touched with your finger. Remove the pan from the oven and allow the cakes to cool in the pan for 5 minutes. Carefully invert the pan onto a wire rack to allow the mini bundt cakes to cool completely before glazing.
Maple Glaze
- In a small bowl, combine the sifted confectioners’ sugar, maple syrup, and two tablespoons of whole milk. Whisk thoroughly until the glaze is smooth and free of lumps. If a thinner consistency is desired for dipping, gradually add an additional tablespoon of milk, mixing until your preferred consistency is reached. (I typically use 3 tablespoons of milk for a perfect dipping consistency.)
- Once the mini bundt cakes are completely cooled, gently invert each cake into the prepared maple glaze, ensuring it is well coated. Place the glazed cakes onto a wire rack, positioned over a piece of parchment paper, and allow the glaze to set and harden completely.
- Store the finished Mini Gingerbread Bundt Cakes with Maple Glaze in an airtight container in the refrigerator for up to five days to maintain their freshness and flavor.
Nutrition
Calories: 261 kcal | Carbohydrates: 44g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 113mg | Potassium: 275mg | Sugar: 30g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1.7mg
Keyword: cake, Gingerbread
Cuisine: American
Course: Dessert
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