Mini Bundt Cakes

Ingredients

• 150 gbutter, softened; 25g used for greasing tins, remainder for batter
• 175 gall-purpose flour, plus extra for dusting tins
• 125 gsuperfine sugar
• 3egg
• 1 tspbaking powder
• 2 tspcocoa powder, mixed with milk to make a smooth paste for chocolate batter
• 3 tbspmilk, mixed with cocoa for the chocolate portion
• 1 tbsppowdered sugar, for dusting to serve

Method

1. 1

   Heat oven to 180°C / 160°C fan / Gas 4. Melt 25g of the butter and brush generously into the mini Bundt tin holes. Add a little flour to each, shake to coat, then tip out excess.

2. 2

   Beat the remaining butter, sugar and a pinch of salt with an electric whisk. Add eggs one at a time, beating well after each. Sift in the flour and baking powder and stir until smooth.

3. 3

   Mix the cocoa powder and milk in a small bowl until smooth.

4. 4

   Spoon 1 tbsp of plain batter into each tin hole. Mix the remaining plain batter with the cocoa mixture, then divide this chocolate batter between the holes.

5. 5

   Bake for 15–18 minutes until a skewer comes out clean. Cool in the tin for 5 minutes then turn out onto a wire rack. Dust with icing sugar to serve.