Happy Easter Cookie
🌸 Happy Easter Mini Bundt Cakes – A Sweet Surprise in Every Carton! 🌸Celebrate Easter most delightfully with these adorable mini bundt cakes nestled inside colorful egg cartons! These little sponge cakes are baked to golden perfection, lightly dusted with powdered sugar, and served in pastel-colored cartons that mimic Easter egg packaging — but with a delicious twist!
Each mini cake is placed in a cupcake liner, making it easy to grab and enjoy without the mess. It’s a perfect combination of festive charm and homemade sweetness.
💡 Creative Ideas & Uses:🎁 Easter Gift Boxes
📝 Flavor Ideas for the Mini Bundts:
Each mini cake is placed in a cupcake liner, making it easy to grab and enjoy without the mess. It’s a perfect combination of festive charm and homemade sweetness.
💡 Creative Ideas & Uses:🎁 Easter Gift Boxes
- Use these egg cartons as sweet Easter gifts! Decorate the outside with ribbons, floral tags, or hand-lettered messages.
- Add a note: “You’re egg-stra sweet! Happy Easter!”
- These are ideal for spring bake sales or Easter brunch tables.
- Stack different-colored cartons for a vibrant dessert display.
- Skip the candy-filled eggs and hand out these mini cakes as the ultimate prize for a golden egg hunt winner.
- Let kids or guests decorate their own mini bundts with glaze, sprinkles, or chocolate drizzle.
- Set up a mini “decorate-your-own” cake bar using piping bags and toppings.
📝 Flavor Ideas for the Mini Bundts:
- Lemon zest & vanilla sponge (like the ones in your photo)
- Carrot cake with cream cheese drizzle
- Chocolate marble bundt
- Almond & orange blossom
- Coconut-lime glaze for a tropical twist
- Preparation time: 60 min.
- Latency: 20 min.
- Level: easy
Ingredients
60 g Flour
60 g Starch
125 g Icing sugar
1 packet. Vanilla
2 tsp Baking powder
125 g Butter
2 Eggs (size M)
125 ml Coconut milk
Zest and juice of 1/2 Organic lime
Powdered sugar for dusting
Preparation
1
Mix the flour, starch, icing sugar, vanilla sugar and baking powder in a bowl. Add the butter, eggs, coconut milk and lime zest. Stir with the whisk on a mixer until smooth. Grease the hollows of a Bundt cake baking tray. Pour the dough into a piping bag with a hole nozzle, fill the hollows two-thirds full. Bake in a hot oven (electric oven: 180 °C/convection: 160 °C) for 8–10 minutes (chill the rest of the dough in the piping bag). Allow the cowl to cool briefly, carefully turn it out. Clean the tin, dry, grease again. Pipe in the dough and bake. Dust the finished biscuits with icing sugar.
60 g Flour
60 g Starch
125 g Icing sugar
1 packet. Vanilla
2 tsp Baking powder
125 g Butter
2 Eggs (size M)
125 ml Coconut milk
Zest and juice of 1/2 Organic lime
Powdered sugar for dusting
Preparation
1
Mix the flour, starch, icing sugar, vanilla sugar and baking powder in a bowl. Add the butter, eggs, coconut milk and lime zest. Stir with the whisk on a mixer until smooth. Grease the hollows of a Bundt cake baking tray. Pour the dough into a piping bag with a hole nozzle, fill the hollows two-thirds full. Bake in a hot oven (electric oven: 180 °C/convection: 160 °C) for 8–10 minutes (chill the rest of the dough in the piping bag). Allow the cowl to cool briefly, carefully turn it out. Clean the tin, dry, grease again. Pipe in the dough and bake. Dust the finished biscuits with icing sugar.