What you need: Makes about 12 little bundt cakes or cupcakes
1 and 1/2 cups flour
3/4 cup sugar
3/4 cup unsalted butter, melted
1 tsp baking powder
2 tsp pure vanilla extract
1/2 cup milk
Pinch of salt
For the decoration:
1 cup confectioners sugar
1-2 Tbsp milk
1 cup fresh strawberries cut into strips
1 cup fresh oranges cut into strips
Gently melt the butter on low heat. When it’s all liquid, set aside. Sift the flour, baking powder and salt together, set aside.
In a medium bowl, add the eggs, sugar and vanilla. Beat until light and fluffy, adding in melted butter at regular intervals.
Gently add the sifted flour into the egg mixture until incorporated. Add in the milk and stir in with a spatula. Pour them into greased and flour dusted cupcake or mini-bundt pans.
Bake them for about 12-15 minutes in a preheated oven at 325 degrees F. Use a skewer or toothpick, and insert it into the middle of the cake. If it comes out clean, take them out and cool completely.
In a cup, add in the confectioners sugar and milk, and stir it well to get rid of any lumps. Turn the bundt cakes over, stuff a few fruit strips into the middle, and pour a spoon of sugar glaze around.
Let them sit for a few minutes before they are served. Enjoy!