Filled with citrus, vanilla and a little bubbly, these Clementine Champagne Mini Bundt Cakes are akin to a mimosa.
HELLO, HELLO! I know it’s been a while, but I come bearing the perfect dose of citrus love – Clementine Champagne Mini Bundt Cakes. Filled with fresh clementine, loads of vanilla and a side of bubbly. They are like having a mimosa, only baked!
January has been hectic as hell. Between work and other commitments, I’ve seen very little of my kitchen and even less of my blog. This dark, dreary weather hasn’t helped much either. My photography skills are mediocre at best when I have natural light and downright unpalatable with artificial lighting.
So, I wait…
It’s easy to start feeling a little blue, when the sun doesn’t make an appearance for such long stretches. I think that is why I get such a kick out of citrus season. The bright yellows, greens and oranges are enough to put a smile on my face! The aroma from fresh oranges being peeled perk me up instantly. I’ll go so far as to say they are a turn-on! TMI?
Maybe, but not far-fetched! B and C vitamins and folic acid, all present in citrus fruits, are said to be essential for sexual health and drive. I see you… sneaking a few more in your lunch bag. LOL.
These Clementine Champagne Mini Bundt Cakes are simply delightful. A perfectly dense, but tender browned butter crumb, speckled with my vanilla beans of choice, Rodelle Vanilla. I topped them with a citrus and champagne white chocolate glaze, but that could easily be replaced with curd to amp up the citrus levels.
The orange flavoured crisp pearls add contrast both in colour and texture. The zest adds another punch of citrus and and gold flakes add a little necessary bling! And how about that Bundtlette pan? THE. CUTEST!!
I’ve shared these tips for using Bundt pans in a previous post, but I think they are worth sharing again. Would love to hear some of yours.
- Just like new clothing, I always wash everything before I use them. Give your new pans an initial wash with a little soapy, warm water and a non-abrasive sponge or cloth. This gets rid of any production residue. The manufacturer does not recommend dishwasher use.
- If you want your cake to exit the pan in one piece, you’re going to have to get a little greasy. Ok, not you (unless that’s your thing…), but the pan. I use cake release – I make it (equal amounts of oil, flour and shortening mixture), but you can also buy it. Or you can go old school with shortening and flour. If I’m baking a chocolate cake, I replace the flour with cocoa powder, to avoid a white residue on the finished cake.
- When using a pan with an intricate design, before adding all the batter, use an off-set silicone spatula to smear a layer of the batter in the pan, so that it gets into the crevices. This provides a smoother finish and minimal air bubbles.
- How much you fill the pan will depend on the recipe you use and the amount of leavening agents it contains. A good rule of thumb for most cakes is about 3/4 full.
- The first time I used a bundt pan, I inverted the pan too soon and the entire top of the cake clung to the inside of the pan for dear life. Allow your cakes to cool before trying to remove them. If I’m in a rush, I let it chill briefly in the freezer to speed up cooling, before turning out the cake.
- I have said this many times on here, but it’s worth repeating, bake your cakes, pies etc. on a baking sheet. It will save you having to clean up spills, drips and full on overflows. This is especially useful when recipe testing. Even with a self-cleaning oven, I’m all about that extra protection.
Clementine Champagne Mini Bundt Cakes
- 149 grams unbleached all-purpose flour 11/2 cups, sifted
- 2 grams baking soda 1/2 teaspoon
- 2.5 grams sea salt 1/2 teaspoon
- 144 grams granulated sugar 3/4 cups
- 115 grams browned butter, unsalted 1/2 cup
- one vanilla bean reserve a little bit for the glaze, scraped
- 3 large eggs
- 59 grams freshly squeezed clementine juice 1/4 cup
- zest from one clementine
- 45 grams sour cream, full fat
- 180 grams white chocolate
- 30 grams champagne 2 tablespoons
- 15 grams fresh clementine juice 1 tablespoon
- vanilla bean left over from above
- zest from one clementine
- orange flavour crispy pearls
- clementine zest
- gold flakes
To make the Bundts (have all ingredients at room temperature):
Preheat the over to 350F.
Prepare the bundtlette pan and place on a baking sheet (see tips above).
Sift the flour into a medium bowl and whisk in the baking soda and salt. Set aside.
Cream together the sugar, butter and about 3/4 of the vanilla beans, using the paddle attachment of your stand mixer on medium-high speed.
Lower the speed and add the eggs one at a time. Turn the mixer to beat well and fully incorporate after each addition.
Add the juice and zest and beat to incorporate.
Turn the mixer down to low (stir setting) and add the flour in three additions, alternating with the sour cream and starting and ending with the flour.
Turn up up the mixer to medium (about 4) and beat well to fully incorporate.
Fill the bundtlette molds and bake on the middle rack for 30-35 minutes.
Test for readiness, remove from the oven and allow to cool on a rack before turning them out.
To make the glaze:
In a heatproof bowl, gently melt the chocolate.
Stir in the champagne, juice, vanilla bean and zest until well combined.
You may add more or less juice/champagne to suit your desired consistency.
Allow to cool slightly and spoon over Bundts.