Cereal egg nest cakes!

Here another very festive and fun recipe to make during Easter Holidays! These mini cakes are very buttery and moist and I think they pair very good with the crunchy topping. INGREDIENTS: 57g soft butter 60g sugar 1 egg 14ml milk 60g self-rising flour 1/2 tsp vanilla extract * --- COCOA GLAZE --- 5g cocoa powder 37g confectioners' sugar 12g hot water --- EGG NESTS --- 25g corn flakes 60g dark chocolate Peanuts M&M's DIRECTIONS: Make the cereal egg nests on top of your mini bundt cake pans (you can follow a more detailed recipe here) and let them rest in the fridge for at least 30 minutes. When the egg nests has set remove them from the pans, put them on a tray and leave them aside. Preheat oven to 350°F (180°C) and prepare 6 mini bundt cake pans. In a bowl place the flour, sugar and salt and work with a hand mixer until combined. Add soft butter and keep mixing until you get the consistency of wet sand. Add the egg and mix until the batter is smooth; finally add milk and vanilla extract and mix until combined. Pour the batter into the prepared cake pans filling them up to 2/3 and bake them for about 12 minutes. Let the cakes cool in the pan for about 10 minutes, then let them out to finish cooling before glazing. Make the cocoa glaze simply mixing in a bowl cocoa powder, confectioners' sugar and hot water (the consistency here is the key so if it's too runny add more sugar, if it's too dense add more water instead). Glaze the bundt cakes pouring a bit of mixture over the tops of them and allowing it to drip down their sides (it can become quite a mess pretty quickly -.-). Top each cake with a cereal egg nest and serve. Enjoy :) RECIPE NOTES: You can use vanillina (vanilla powder) if you can't find vanilla extract. The cake pans I used to make this tiny bundt cakes are these ones and their size is 8cm x 3.5cm. RECIPE CARD: If you make it let me know! :)

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