Punky’s Yellow Bundtlette Cakes
10 oz.- All-purpose flour
10 oz.- Sugar
1 T- Baking powder
8 oz. – Milk (room temp.)
4 oz. – Unsalted butter, very soft
3 ea. – Eggs, large at room temp
*1 t- Vanilla
*Omit Vanilla and salt. Add 1T gingerbread spice.
In a mixer bowl, whisk together dry ingredients together. (flour, sugar, baking powder, salt).
Add remaining ingredients and mix on low speed to incorporate, then 3 minutes on medium high speed, scraping bowl often.
Divide batter into 12 well-greased bundtlette cups.
Bake: 350 degrees F for 20-24 minutes or until cake springs back when lightly touched.
2 oz. – Water
2 oz. – Sugar
Heat to dissolve sugar. Add flavor
1 pound- Powdered sugar
2.25 oz. – Corn Syrup
2.25 z.- Milk
Put powdered sugar in a mixer bowl.
Add corn syrup
Mix until smooth.
Warm to 100 degrees F to use.
Brush cakes with simple syrup.
Let them set at least ½ hour to soak up the syrup.
Can be done a day ahead.
Warm icing and drizzle over tops of cakes.
Decorate with sprinkles, if desired.
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