These Maple Bourbon Walnut Mini Bundt Cakes Are the Perfect Homemade Gift for Everyone on Your List
Gift giving is one of the best parts about the holidays, and finding the perfect gift for everyone on your list should be simple, not overwhelming. That’s why we especially LOVE hand-baked gifts this time of year (we encourage you to think outside the box and bake something unique — creativity is key!). Homemade gifts are a great way to show friends and family that you really care through the labor of love.
These bundt cakes are where it’s at! Scroll on for more DIY details below.
Maple Bourbon Walnut Mini Bundt Cakes
Mini Bundt Cake Ingredients (Makes 12 cakes):
- 1 cup California walnuts
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ½ cup butter, softened
- ¾ cup firmly packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla
- ¼ cup vegetable oil
- ½ cup pure maple syrup
- ¾ cup bourbon whiskey
- ½ cup milk
Mini Bundt Cake Frosting Ingredients:
- 2 cups confectioners’ sugar
- ¼ cup butter
- 2 Tablespoons milk
- 1 ½ teaspoons vanilla extract
- 1 cup California walnuts
- edible gold leaf (optional)
Instructions:
- Preheat your oven to 350 degrees Fahrenheit. In a small bowl, mix flour, baking powder, cinnamon and salt.
- In a separate bowl, cream butter and brown sugar. Then, add the eggs and beat for about 3 minutes until fluffy.
- Mix in vanilla, oil, maple syrup, bourbon and milk. Then, add the dry ingredients into liquid mixture.
- Coarsely chop California walnuts and fold in.
- Pour ½ cup batter into each mold. Bake for 15-18 minutes or until toothpick comes out clean after inserted. Let cool for 30 minutes in the pan and then transfer to cooling rack. Cool for 1 hour.
- While your cakes are cooling, make the frosting.
- Melt butter in the microwave for 20 seconds.
- Sift confectioners’ sugar into bowl. Add melted butter, milk and vanilla. Beat with electric mixer until smooth.
- Microwave the frosting for 30 seconds to thin out the frosting, otherwise it will stiffen quickly.
- Dip the top of the cakes into the frosting. Lightly press the edible gold leaf pieces on top and garnish with finely chopped California walnuts.
Mix flour, baking powder, cinnamon and salt together in a small bowl. Preheat your oven to 350 degrees Fahrenheit.
Next, cream the butter with the brown sugar. Add the remaining wet ingredients and mix. Finally, stir in the flour mixture.
Chop and add in the California walnuts. Mix well.
Pour a half cup of batter into your mini bundt cake tray and cook for 15-18 minutes. You can check to see if your cakes are done with a toothpick. If it comes out clean, you’re good to go! Let cool completely before adding the frosting.
While your cakes cool, make the frosting by adding all of the ingredients together, using a hand mixer. Be sure to melt the butter first by microwaving it for about 20 seconds.
Before dipping the cakes, microwave the frosting for 30 seconds so has a runny consistency. Then, dip the cakes into the frosting.
Finely chop your walnuts and sprinkle them evenly over the top of your cakes, while the frosting is still warm. If preferred, add a little bling and delicately garnish your cakes with edible gold leaf.
So pretty!
These bundts are looking quite delicious.
DIY Gift Wrapping
Materials:
- cellophane sheets
- cake disks
- ribbon
- greenery
- hole puncher
- black cardstock cards
- white ink pen
Instructions:
To wrap the bundt cakes, first collect your materials.
To start, make a tag by hole-punching a card, writing a little note and stringing with some metallic or colorful ribbon.
Next, wrap your cake. Layer the cellophane, cardboard and cake. Bunch the cellophane ends to the top and tie on the ribbon with the tag. Add a sprig of greenery and you’re done!
These look so cute. The hardest part will be deciding who will be on the receiving end.
What will you be baking with walnuts this holiday season? Share with us on Instagram by tagging @BritandCo and #walnuts.
Video: Caroline Hetzel, Katie Booker + Ryan Shelley
Production + Styling: Caroline Hetzel
Photography: Chris Andre
