Mini Pink Lemonade Bundt Cakes

I saw a picture on pinterest of a pink lemonade bundt cake. It was so cute, and pink and looked pretty neat and sounded like it might be tasty. Then I realized the cake was made with a cake mix, a box of pudding, and a can of frozen pink lemonade. While I have nothing against the weird delicious chemical taste of boxed mixes, I don’t ever have any just hangin’ around in my cupboards.

I decided that I would just make a lemon bundt cake with raspberries from my garden in it, make it pink with food colouring (what is with this huge thing lately where people are so frigging against food colouring? it makes your kids hyper? I doubt it), and make a super obnoxious pink glaze and top it all off with some cute little pink sprinkles. Good god I love cute things. They turned out well. The cake itself is nice and fluffy and light and tastes all citrusy and whatnot, but the icing could be improved upon. I would like it better if it was more lemony and tasted less like icing sugar, cause icing sugar doesn’t taste all that great. And I only had one lemon. So sad. They are super cute though!!

Lemon Bundt Cake 

1 cup buttermilk
1 cup softened unsalted butter
2 cups white sugar
4 large eggs, room temp
zest of 1 lemon
3/4 cup fresh lemon juice
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup fresh raspberries
couple drops of neon pink food colouring

Preheat your oven to 350F and spray a mini- bundt pan and set aside.

Mix together the flour, baking powder, soda and salt and set aside. In a mixing bowl, cream the butter and sugar until light and fluffy. Add the raspberries and mix until they basically disappear. Add the lemon zest and the eggs, one at a time, making sure each one is incorporated. Mix the lemon juice with the buttermilk and food colouring. Add the flour into the butter/egg/sugar mess and mix on first speed while pouring in the buttermilk/lemon juice.  Divide the batter among the pan and bake for about 15 minutes, or until a toothpick inserted comes out clean. Flip out of the pan and allow to cool before glazing

Awesome Pink Glaze

umm….how did I make this..
first I did this:

1/2 cup melted white chocolate
splash of milk
1/2 cup icing sugar
neon pink food colouring

Melt the chocolate and stir in the colouring. Add the vanilla, milk, and icing sugar and mix until it’s a thick icing. Add more colour if needed!  Or water, or icing sugar to achieve the necessary/desired consistency.  Carefully spoon over the little cakes and then sprinkle with some cute sprinkles!

but then I did this:

1 cup icing sugar
juice of half a grapefruit (I didn’t have lemon)
neon pink food colouring

Mix all that stuff together until a thick icing happens. Spoon over the cakes and top with sprinkles! Wee!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s