Cinnamon Coffee Glazed Bundlets / Cupcakes Eggless


Some cakes are too cute to be called cupcakes or muffins. 

These are Bundt minis. Or Bundlets.

These classic molds have a ring shaped and are patented by Nordic Ware. I have two Bundt pans .

We didn’t frost these little babies too much.

Just a drizzle of glaze and a whole lot of icing sugar snow.

I have this cute bundlet silicone tray that I love to use when I’m making muffins or cupcakes that need no frosting.

These are a mini version of the Nordic ware heritage bundt pan. My bundt pan is still in Whitby, Toronto,coz it hasn’t been dispatched to Mumbai yet…

So we make do with an ersatz pan. This may not be the Real McCoy, but it brings a smile to my face .

Its so darn cute. And so the when good folks from Ray Cooking Spray sent me this to replenish my depleted PAM stocks, I had to spray this. Ghee.

This recipe will make 12 cupcakes… Or 12 if you’re generous. But around 15 of these mini bundt cakelets.

So I do 6 mini bundlets and 6 cupcakes. Just to save baking time.

This is a version of my Eggless cake, tweaked a little and made yummy. You may use whole wheat and demarrara sugar for a more wholesome flavor… But I just wanted plain cupcakes. 

Pretty ones with a simple flavour profile. 

That’s baby Sylvester,btw. 

Remember Loony toons?

Sweet child started drinking milk from these glasses and not sippy cups. 

And the hands in frame are his , of course. With reluctance.

For these 

Cinnamon Coffee Glazed Bundlets / Cupcakes Eggless

You need

1 1/2 cup all purpose flour / maida( or use half whole wheat flour or atta)

3/4 cup caster sugar ( if You use atta , use demarrara sugar) grind in mixer

1/2 cup yogurt

1/2 cup milk

1/4 cup vegetable oil- I used rice bran oil

1/4 cup soft butter

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon powder

1 tsp vanilla essence

For the Coffee glaze

1 cup icing sugar sifted

1/2 tsp instant coffee granules

1 tsp warm milk

PS this recipe method is inspired by the Scran Line way of mixing batter.

Spray your bundlet pans with cooking spray. Alternatively, grease them well in all crevices with oil.

If you still haven’t seen the beauty of bundt, line your cupcake tray with cupcake liners.

Preheat your oven to 180℃ or 350℉.

In a jug or a bowl mix the milk, yogurt and oil with the vanilla essence.

In another bowl, sift the flour, cinnamon powder, baking powder and baking soda with the salt and then mix in the sugar. 

Place the soft butter in and mix with the whisk or a fork so that the butter forms a bread crumb or a sand like texture with the flour and sugar. 

Now pour in the liquid and mix well, ensuring all the flour is mixed in. The mixture will begin to show small bubbles. 

Now take an ice cream scoop or a spoon and spoon equal amounts into the bundtlets or cup cake liners.

Give a few taps on the counters to ensure the batter is in without air bubbles and pop into the oven. 

It takes between 18-25 minutes depending upon your oven, bundlet pan size or cup cake size to be done.

Check with a wooden toothpick and remove. 

Wait 5 minutes and demould into a wire rack.

Now mix the ingredients of the glaze and add only that much milk to make a thick glaze.

Place a clean tray under the wire rack and pour glaze over.

Allow the glaze to set a bit and serve with a glass of milk.

Or coffee or just like that. 

So some we topped with whipped cream and caramel syrup.

These are our #workoutgoals for the months to come.

So make these little cuppies. The cinnamon gives a richness to the cupcakes you don’t expect from simple glazed cupcakes. 

And if you want to cut the fat down, substitute the butter for Apple sauce. 

That will make these like Apple pies. 

Anyway you need to keep trying

Coz life is what you bake of it!!

 

 

 

2 comments

  1. Mayuri Patel says:

    these bundlets look so so cute and love the combination of coffee and cinnamon that you’ve used. Just too tempting.

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