Rose Mini Bundt Cakes #Bundtamonth

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Happy Anniversary #Bundtamonth.

For this #Bundtamonth we are getting all fancy pants and such. We are all breaking out our best party Bundts. I had this rose cake pan in my cabinet for a couple of years. I have used vanilla cake and it turned out to be a brown rose. I thought that if I used Red Velvet cake I could have a Red Rose. I also thought that if I put the powdered sugar over the top it would look like snow sprinkled over the top.

I wanted that yummy cream cheese icing that normally goes with red velvet. I didn’t want to mess up the top of my little cakelettes so I put a tablespoon or two in the middle of the cakelettes. This way, when you bite into them you get a wonderful surprise.

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#Buntamonth is a year old. So lets enjoy it with a wonderful party. We have 14 wonderful bloggers who also made their best fancy pants Bundts.
Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Bake us a fancy bundt
  • Post it before September 30, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Fancy Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

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Print Print Recipe

Red Velvet Rose Mini Bundt Cakes

Ingredients:

2 /12 cups all purpose flour

1 1/2 cups white sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cup vegetable oil

1 cup buttermilk

2 eggs

2 tablespoons red food coloring

1 teaspoon white vinegar

1 teaspoon vanilla extract

Filling

1 pound cream cheese

2 sticks butter

1 teaspoon vanilla extract

4 cups confectioners sugar

3 tablespoons confectioners sugar for dusting

Directions:

Preheat oven to 350.

In a medium bowl sift flour, sugar baking soda, salt and cocoa. Using your mixer beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla. Add the dry ingredients and mix until smooth and combined about 2 minutes.

Divide the batter evenly among the pan filling each cakelette about 2/3 full. Bake in the oven 20-25 minutes. Test the cakes with a toothpick for doneness. Remove from the oven and allow to cool 10 minutes before removing from pan.

To make roses even, using a serrated knife slice the bottom off to allow them to sit evenly and not to wobble around. Allow to cool completely before putting the frosting inside the cakelette.

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Fill pastry bag with frosting. Place in a tall glass to make filling with frosting easier. Cut 1/2 inch from the tip of the pastry bag. Insert cut end of pastry bag in the bottom of the cakelette and gently squeeze to fill the middle of the cakelette. Slowly remove the pastry bag. Use about 1 tablespoon of filling per cakelette.

Sprinkle powdered sugar on the top of each cakelette and serve on a pretty platter.

Here are a few more Bundts you may like to visit and make.

Peace be with you,

Veronica


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20 Responses to “Rose Mini Bundt Cakes #Bundtamonth”

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    Debra — September 6, 2013 at 2:29 am

    What fancy little bundts! Love the pan.

    Reply

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    The Ninja Baker — September 6, 2013 at 10:03 am

    Very pretty rose Bundts, indeed, Veronica. Great idea to fill the middles with cream cheese frosting. Lovely rose tea cups, too =)

    Reply

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    baker street — September 6, 2013 at 10:48 am

    What a lovely idea! Love the cream cheese frosting hidden inside. Happy anniversary to you too! Cheers!

    Reply

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    Kate | Food Babbles — September 6, 2013 at 12:40 pm

    What a wonderful idea! How creative to fill the cakes. Lovely! And great idea to use red velvet to create red roses.

    Reply

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    Renee — September 6, 2013 at 1:29 pm

    Such pretty little rose bundts! And I love the cream cheese frosting on the inside. Brilliant.

    Reply

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    Rocky Mountain Woman — September 6, 2013 at 3:18 pm

    I am getting ready to bake again, the kitchen is cool enough in the evenings…

    these look perfect!

    Reply

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    Kathia Rodriguez — September 6, 2013 at 7:04 pm

    Your little deliciousness and tempting cakes look amazing.

    Reply

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    Holly — September 6, 2013 at 8:03 pm

    How creative to add the cream cheese inside the pretty rose Bundts– perfect for a party, especially a baby shower, wedding shower or birthday. I’ll keep your cakes in mind the next time I am hosting a special occasion.

    Reply

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    Linda@There and Back Again — September 6, 2013 at 8:05 pm

    Oh those look so sweet. They would be lovely for an afternoon tea.

    Reply

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    Felice/All That's Left Are The Crumbs — September 6, 2013 at 10:43 pm

    Your mini bundts are so cute, and I love that they are hiding a secret filling inside. I think these would be perfect for my girls to share with their school friends since I wouldn’t need to worry about cutting up pieces for them.

    Reply

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    Stacy — September 7, 2013 at 10:46 am

    I love that little cream cheese surprise in the middle, Vonnie! So much better than a thick layer on the outside, I agree!

    Reply

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    Alice @ Hip Foodie Mom — September 7, 2013 at 3:54 pm

    LOVE the rose shaped mini bundts. . they are so pretty!! perfect for this month! and love your photos. . just beautiful!

    Reply

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    Roz — September 7, 2013 at 5:59 pm

    What beautiful, rose-shaped, mini red velvet bundt cakes Veronica! Absolutely beautifully perfect together for the anniversary! I am LOVING your new blog template and wanting an upgrade. I’ve seen so many PUR designed blogs, there must be a reason! I didin’t participate in this month’s bundt . . . just way too busy to do all roundups.

    Blessings,
    Roz

    Reply

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    Hezzi-D — September 7, 2013 at 9:11 pm

    LOVE that these are filled Bundts. They are beautiful and super fancy! Great pick for this month!

    Reply

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    Lora @cakeduchess — September 8, 2013 at 12:27 am

    Such sweet little rose bundts, Veronica. That photo creates such a peaceful mood. I want to reach in and grab that cup of tea and try your pretty cake. Thank you for being a part of the group this year!

    Reply

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    Anita at Hungry Couple — September 8, 2013 at 5:16 am

    Hey, we both did red velvet! Only yours has the wonderful little surprise filling. And I love the little roses. :)

    Reply

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    Paula @ Vintage Kitchen Notes — September 8, 2013 at 10:32 am

    These little cakes are such a cutie! And red velvet is THE perfect batter for them. Love the third pic Veronica!

    Reply

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    Sandra — September 8, 2013 at 8:28 pm

    I have been in love with this pan forEVER! Now I love it even more with your red velvet minis. Love your presentation also.

    Reply

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    Laura — September 19, 2013 at 4:06 am

    LOVE these! I love that pan, love the cream cheese filling. YUM!!

    Reply

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    Joanne T Ferguson — September 28, 2013 at 6:28 am

    G’day Veronica, LOVE your Bundt Cake; what a novelty, true!
    How romantic and thanks for allowing me today to learn something new!
    Cheers! Joanne
    Viewed as part of #bundtamonth

    Reply

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