Directions: |
Directions:Have all ingredients at room temperature
Position the rack in the lower third of a oven preheated to 375º. Grease and flower the wells of the Miniature Bundt Pan: tap out excess flour.
In the bowl of an any electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, abut 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla until just incorporated, about 1 minute.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each additional until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Spoon 2/3 cup batter into each prepared well and spread the batter so the sides are higher than the center. Bake until the cakes are lightly golden and a toothpick inserted in between the edge and the center of the cakes comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let the cakes cool in the pan for 15 minutes.
Using a serrated knife, gently saw off any portion of the cakes that rose above the edge of the pan. Tap the pan gently on the work surface to loosen the cakes. Place a wire rack over the top of the pan, insert the pan onto the rack and lift off the pan. Let the cakes cool completely, 1 to 2 hours. Dust with confectioners' sugar just before serving. Makes 6 mini cakes. |
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