Mini Tangerine Bundt Cakes with Champagne Glaze

Have I ever mentioned that I am a terrible secret-keeper when it comes to my own secrets?

Ask me to keep a secret and I will lock it up and throw away the key; your secret is safe with me. But the moment I have my own news? Forget it. It’s done.

Well, for the better part of a month now I’ve been biting my tongue about a collaboration that is extremely exciting for me. We’re talking dream come true status, guys.

It all started with an email… the same way it all “started with a juice stand.” Sound familiar???

Today I’m guest posting over on THE LILLY PULITZER BLOG, The Juice Stand!{Insert 5,000 more exclamation points here. I’m trying to restrain myself.}

Boy, does it feel good to let the cat out of the bag!

I could hardly believe it when they asked me if I’d be interested in sharing some fun cocktail party recipes over on their blog because, you know, I’ve only been a huge Lilly fan for years. And, no big deal, but I have admired Lilly and her brand for ages {so much so that I felt moved to write a little tribute at the news of her passing}. And finally, not that it matters, but the very name of my blog/header design/personal agenda/wardrobe is a reflection of how deeply inspired I have been by Lilly Pulitzer.

But, like I said… no biggie. 😉

I’m totally kidding, of course. It’s a biggie of the biggest kind. A treat. An honor.

Ok, I’m done. {But not really.}

The point is: I love Lilly. And you should, too. But at the very least, hop over to The Juice Stand for some inspiration that will add the perfect touch {and a few requisite bubbles} to your New Years Eve celebrations.

A huge thank you to my friends at Lilly Pulitzer {holy shift, I have friends at Lilly Pulitzer!} for letting me be your guest! xx

Update {12/31/2017}: Sadly, The Juice Stand is no longer accessible! But that shouldn’t stop you from baking these sweet, citrusy treats, so I’ve added the recipe to this post for your convenience.

Mini Tangerine Bundt Cakes with Champagne Glaze

Let's bake these sweet, citrusy treats.

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Course Dessert

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 12 cakes

Author Dianna Muscari

Ingredients  

• 1 stick {8 tablespoons} unsalted butter softened {plus extra for greasing pan}
• ½ cup granulated sugar
• Zest of 1 tangerine {about 1 teaspoon}
• 2 eggs
• 1 teaspoons pure vanilla extract
• 1 cups cake flour sifted
• Pinch of salt

For Glaze

• 1 cup confectioners’ sugar
• Approximately 2 tablespoons champagne sparkling wine or prosecco
• {Optional Garnish} Sparkling sugar Sugar pearls

Instructions 

• Preheat the oven to 350 degrees. Prepare your mini-bundt pan by brushing each well with melted butter. Don’t skimp! There’s nothing worse than stubborn cakes.
• In the bowl of a stand mixer {or using a hand mixer}, beat together the butter and sugar until pale and fluffy. Add in the tangerine zest and mix well.
• Add the eggs, one at a time, beating well after each addition. {Don’t worry if it looks curdled at this point, it will come together.} Add the vanilla extract. Scrape down the sides of the bowl with a spatula to make sure everything is well incorporated.
• Slowly mix in the cake flour and salt until just incorporated — try not to overmix.
• Spoon* batter into the mini-bundts, filling about ¾ of the way full and bake for about 12-14 minutes or until the cakes are lightly golden or a toothpick inserted comes out clean.
• When the cakes are ready, remove from the oven and cool for about 5 minutes. Poke the cakes all over using a skewer or toothpick.
• While the cakes are still warm, pour about 1 tablespoon {or more if needed} of the cake syrup {see recipe below} over the top of each cake. Let it soak in for about 5 minutes or until the liquid is absorbed.
• Place an inverted cooling rack on top of the pan, then swiftly flip to release cakes onto the rack. {This may take a little tap or two on the countertop for any cakes that are being stubborn, but if you buttered sufficiently they should all pop out.} Let cool completely before glazing.
• *I found the easiest way to “spoon” the batter in was not to use a spoon at all! Simply fill a zip-top bag with the batter, snip one of the corners, and pipe the batter into each cake mold.
• For Glaze: In a small bowl combine the ingredients and stir until smooth. If your glaze it too thick, add a bit more liquid until the desired consistency is reached. For best results, try for thicker glaze that will “stick” to your cake.
• Drizzle or dip cakes to cover with glaze, then place on a cooling rack, allowing the excess to drip off.
• If desired, sprinkle each cake with sparkling sugar and/or edible sugar pearls while the glaze is still wet. Let glaze set slightly before serving.