Mini stracciatella bundt cakes

Name: Mini stracciatella bundt cakes
Prep time: 10 min
Cook time: 15 min
Total time: 10 min
Yield: 12
Cuisine: International
Ingredients: 0.5 vanilla bean; 0.5 stick butter; 0.33 cup confectioner’s sugar; 1 tsp vanilla sugar; 1 egg; 1 egg yolk; 0.66 cup flour; 1 oz bittersweet chocolate; 0.33 cup yogurt

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"This recipe was inspired by the food and lifestyle blog, Alles und Anderes. "

Difficulty

Easy 👌

Preparation

10 min

Baking

15 min

Resting

0 min

Ingredients

2Servings

MetricImperial

⅛

vanilla bean

8⅓ g

butter

8⅓ g

confectioner’s sugar

⅛ tsp

vanilla sugar

⅛

egg

⅛

egg yolk

13⅓ g

flour

5 g

bittersweet chocolate

14⅛ g

yogurt

Utensils

oven, cutting board, knife, frying pan, bowl, whisk, rubber spatula, bundt pan, wire rack

Nutrition per serving

Cal103

Fat6 g

Protein2 g

Carb11 g

Step 1/4
- ⅛ vanilla bean
- 5 g bittersweet chocolate
- oven
- cutting board
- knife
Preheat the oven to 210°C/410°F. Scrape the vanilla bean. Chop the chocolate and set aside.
Step 2/4
- 8⅓ g butter
- 8⅓ g confectioner’s sugar
- ⅛ tsp vanilla sugar
- frying pan
- bowl
- whisk
Melt the butter in a frying pan and add to a bowl with the confectioner’s sugar, vanilla sugar, and vanilla bean seeds. Whisk to combine.
Step 3/4
- ⅛ egg
- ⅛ egg yolk
- 13⅓ g flour
- 14⅛ g yogurt
- rubber spatula
Add the egg and egg yolk and whisk to combine. Add the flour and continue mixing, then fold in yogurt followed by the chopped chocolate.
Step 4/4
- bundt pan
- wire rack
Pour the batter into mini bundt cake forms and bake in the oven at 210°C/410°F for approx. 15 min. Let cool on a wire rack, and enjoy!
Enjoy your meal!