INGREDIENTS
- 1 1/2 cups all-purpose flour (Gluten free flour can also be used)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2/3 cup heavy cream
- Handful of chocolate chips (we used left over Easter eggs)
- 3 tablespoons unsalted butter
- 2 tablespoons coloured sprinkles
INSTRUCTIONS
- Preheat oven to 170 degrees. Spray six 1-cup mini Bundt cake molds with non stick cooking spray.
- In a medium bowl, cream softened butter, add sugar and beat until fluffy.
- Add in eggs, one at a time; completely blend into the mixture after adding each addition. Add in vanilla.
- Mix in flour alternatively with the heavy cream; completely blend into the mixture after adding each addition until moistened. Fold in 1 cup of the chocolate chips/Easter egg chocolate.
- Add the cake mixture to each mold. You can also use a piping bag to fill the molds equally.
- Bake for 20 minutes or until a pick is inserted and comes out clean. Remove and cool in the pan. Remove the cakes from the molds and let cool completely.
- To ice the cakes we used Betty Crocker Creamy Deluxe Chocolate Frosting. It’s so easy to use, just heat in the microwave following the instructions on the label and pour over the cakes.
- Sprinkle the icing with your chosen decorations.
