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
mini bundt pan
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. Beat 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 into 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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