Christmas Mini Bundt Cakes

Idea gallery #1261
Christmas Mini Bundt Cakes
Ingredients and Supplies
3/4 cup unsalted butter, softened
2 cups white sugar
3/4 cup unsweetened cocoa powder
4 egg yolks
1 teaspoon baking soda
2 tablespoons cold water
1/2 cup strong brewed coffee
1 cup water, divided
2 tablespoons vanilla extract
1 1/3 cups all-purpose flour
4 egg whites
1 1/2 cups confectioners' sugar
concentrated coffee flavoring
petit four icing
red candy beads
green rolled fondant
holly leaf plunger
Instructions
Preheat oven to 325'. Grease and flour pans. In a large measuring cup, dissolve baking soda in water, then add coffee, 2 ounce of concentrated coffee flavoring mixed with 3/4 cup of water, and vanilla. In a large bowl, cream together the butter and sugar until light and fluffy. Bet in the cocoa, then the egg yolks one at a time. Alternately beat in the flour and the coffee mixture just until incorporated. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly but carefully fold in remaining whites until no streaks remain. Pour batter in to pan. Bake for 30-35 minutes or until toothpick inserted comes out clean. Cool for 10 minutes then turn out onto a wire rack. Pierce warm cake all over with a fork or skewer and drizzle glaze a spoonful at a time over cakes until it is absorbed. After glazing, pour petit four icing over cake as pictured.

To make glaze: In a small bowl combine 1/4 c. water, 1 ounce of coffee flavor, and 1 1/2 cups of confectioner's sugar.

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