Lilac Mini Bundt Cakes (Print)

Fluffy mini bundts infused with lilac blossoms, finished with syrup and a delicate glaze, perfect for spring celebrations.

# What You'll Need:

→ Lilac Mini Bundt Cakes

01 - 1 cup sugar
02 - ½ cup packed fresh lilac blossoms, see note for lavender option
03 - 1 ½ cups all-purpose flour
04 - 1 tsp baking powder
05 - ¼ tsp baking soda
06 - ¼ tsp salt
07 - ½ cup milk
08 - 1 tsp lemon juice
09 - 1 stick butter, softened
10 - 2 eggs

→ Lilac Simple Syrup

11 - ½ cup water
12 - ½ cup sugar
13 - ½ cup packed fresh lilac blossoms, see note for lavender option

→ Lilac Glaze

14 - 1 ½ cups icing sugar, plus more as needed
15 - 2 tbsp reserved lilac simple syrup
16 - 1 tbsp milk, plus more as needed
17 - Few drops violet food colouring

# How to Make It:

01 - Preheat the oven to 350°F. Pick the lilac blossoms from the stem and discard the leaves and stems. Combine the sugar and lilac blossoms in a food processor. Pulse until petals are mostly broken down but not over processed. Set aside.
02 - In a small mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk together. In a measuring cup, combine the milk and lemon juice. Whisk and set aside.
03 - In a stand mixer, combine the softened butter and lilac sugar. Beat using a paddle attachment until creamy. Scrape down the sides as needed.
04 - Add eggs one at a time to the mixer, beating between additions until fully incorporated. Scrape down the sides as needed.
05 - Add one third of the flour mixture to the mixer and mix on low until mostly incorporated. Add half of the soured milk and mix. Repeat with another third of the flour and the rest of the milk. Finally, mix in the remaining flour just until combined.
06 - Generously spray a mini bundt cake mold with non-stick spray. Spread the batter evenly into the molds, filling in all crevices. Tap the mold on the counter to remove air pockets.
07 - Bake for 20–25 minutes, or until a toothpick inserted comes out clean and the tops spring back when touched. Transfer to a wire rack.
08 - In a saucepan, combine sugar and water. Heat over medium-high until dissolved and simmering. Remove from heat, add lilac blossoms, cover, and steep. Strain blossoms and set two tablespoons aside for the glaze.
09 - In a bowl, whisk icing sugar, reserved lilac syrup, and milk until smooth. Add violet food coloring. Adjust consistency with more milk or sugar if needed.
10 - Brush warm cakes with lilac syrup and let cool for 5 minutes. Remove cakes from the mold and brush tops with more syrup. Once cooled, drizzle with glaze and let set.

# Additional Notes:

01 - Substitute lilac blossoms with 2 tablespoons dried lavender buds for a lavender variation.
02 - Recipe yields 9 mini bundt cakes or 1 small 6-cup bundt cake. Double ingredients for a standard 12-cup bundt cake.

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