Raspberry-Swirl Mini Bundt Cakes

  1. Combine raspberries, 1/4 cup granulated sugar, and 1 tablespoon water in a small saucepan. Bring to a boil. Reduce heat, and simmer 5 minutes or until berries break down and mixture thickens slightly, stirring frequently. Place cornstarch in a small bowl; add remaining 1 tablespoon water, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute or until thick. Cool completely.
  2. Preheat oven to 350u0b0.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk.
  4. Place butter and remaining 1 cup granulated sugar in a bowl; beat with a mixer at medium speed until fluffy (about 5 minutes). Beat in vanilla. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture.
  5. Spoon about 2 tablespoons batter into the bottom of each of 12 mini -bundtlette cups coated with baking spray, spreading into an even layer. Drop about 3 tablespoons raspberry mixture evenly into each cup, spreading evenly on top of batter. Top evenly with remaining batter, smoothing tops with a spatula. Bake at 350u0b0 for 20 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans. Cool completely on wire rack.
  6. Combine powdered sugar and 2 to 3 teaspoons water in a small bowl, stirring until smooth. Drizzle glaze evenly over cakes.
  7. Bake a Second Batch
  8. It's best to make one batch of cakes at a time (don't double the batter), though you can easily double the raspberry mixture.

fresh raspberries, sugar, water, cornstarch, flour, baking powder, baking soda, salt, unsalted butter, vanilla, eggs, buttermilk, baking spray with, powdered sugar, water

Taken from www.myrecipes.com/recipe/raspberry-swirl-mini-bundt-cakes (may not work)

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