Yield 12 Mini Bundt Cakes
Prep Time 10 minutes
Total Time 30 minutes
For Cake:
- 1 stick unsalted butter, softened
- 1 cup Nature Nate’s pure honey
- ½ cup low fat milk
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 4 egg whites
- 1½ cups cake flour
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ tsp kosher salt
- 2 tbsp sprinkles
For Icing (optional):
- One 8oz package cream cheese, softened
- ¼ cup Nature Nate’s pure honey
- ½ tsp vanilla extract
- 1 tbsp funfetti sprinkles
Directions
With an electric mixer, cream the softened butter and honey until a pale-yellow color, about 1 minute. Add to the mixing bowl the milk, cream, vanilla extract, and egg whites, and mix until blended.
Meanwhile, in a separate mixing bowl, combine the cake flour, baking soda, baking powder, and salt, and stir to combine. Slowly add a third of the flour mixture to the electric mixer bowl. Once incorporated, repeat two more times until all the dry ingredients have been added to the wet ingredients. Scrape down the sides and bottom of the mixing bowl, and continue to mix until well-combined. Add in the sprinkles, and use a spatula to stir gently until just combined. (Over-mixing will make the colors run, so stir only until incorporated.)
Spray mini Bundt pan with vegetable spray, and scoop the filling into each Bundt pan just below the full line. Bake at 325 degrees for 20 minutes. Remove from the oven, and cool slightly before flipping each Bundt cake onto a cookie rack.
For the icing, whip the cream cheese with a mixer on high. Add the honey and vanilla extract to the mixer bowl, and beat on high for another 30 seconds. Gently fold in the sprinkles. Scoop the mixture into a piping bag and refrigerate for 20 minutes. Then pipe down the sides of the cooled Bundt cakes.
