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Honey Rose Mini Bundt Cakes

Mini honey bundt cakes infused with the light flavor of rose.
Print Recipe
Servings 12 mini bundt cakes

Ingredients
  

  • 0.5 cup Unsalted Butter softened
  • 1 cup Natural Honey
  • 2 tbsp Dark Brown Sugar
  • 1 tbsp Vanilla Extract
  • 2 Large Eggs
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 cups Cake Flour
  • 1 cup Whole Milk
  • 0.25 cup Dried Rose Petals food grade

Instructions
 

  • Preheat your oven to 350ºF and spray your bundt cake pans with non-stick pan spray, set aside.
  • Place the whole milk and rose petals in a blender and blend until completely smooth, set aside.
  • In a mixing bowl, combine the cake flour, baking powder, and salt. Whisk until evenly mixed.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft.
  • Add in the dark brown sugar and beat until light and fluffy.
  • Pour in the honey and mix until incorporated.
  • Mix in the eggs and vanilla extract.
  • Add in 1/3 of the dry ingredient mixture, mix until combined.
  • Add 1/3 of the rose petal milk, mix until combined.
  • Continue adding 1/3 of the dry ingredient mixture and 1/3 of the rose petal milk until everything is combined.
  • Pour the batter into the mini bundt cake pans, fill each one about 2/3 full.
  • Bake at 350ºF for 45 minutes, or until cooked through.
  • Garnish with rose petals and honey as desired.