Frootie Explosion Mini Bundt Cakes
Servings: 6 MINI BUNDT CAKES
Ingredients
Cake:
- 1/4 c butter, unsalted softened
- 1/2 c sugar, granulated
- 1 egg
- 1/2 tsp vanilla extract
- 2/3 c flour, all purpose
- 1/3 c Kellogg's® Froot Loops®, ground
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh or frozen diced strawberries and blueberries
Glaze:
- 1/2 c powdered sugar
- 1/2 tsp vanilla extract
- 1 pinch salt
- 1-2 Tbsp milk
Toppings:
- Fresh strawberries, blueberries and ground Kellogg’s® Froot Loops®
Directions
Cakes:
1) Preheat oven to 350°F
2) Spray mini bundt pan with nonstick cooking spray
3) In a large bowl, whisk together the flour, ground cereal, salt and baking powder
4) In a mixing bowl (stand mixer with paddle) cream together butter and sugar
5) Beat in egg, milk, and vanilla
6) Add dry ingredients and mix
7) Fold fruit into mixture
8) Pour batter into bundt pans, filling ¾ of the way
9) Place pan in oven and bake 25-30 min (a cake tester or toothpick, should come out clean)
10) Remove from oven and allow to cool on a wire rack. (cool enough to handle but still slightly warm)
Glaze:
1) In a medium bowl, whisk powdered sugar, vanilla and salt
2) Add 1 Tbsp of milk, and whisk to combine. If glaze is too thick, add additional milk ½ tsp at a time
3) Pour glaze over cakes and garnished with fresh strawberries, blueberries and more ground Kellogg’s® Froot Loops®
FROOT LOOPS