Strawberry Lemonade Bundtini

Are bundtinis stores popping up in your neighborhood as quickly as they are in my neck of the woods?  I'm starting to think that bundtinis are taking over the food world as the new cupcake.  Bundtinis have their own speciality shops, a huge cult-like following and a frosting to cake ratio that appeals to cake lovers everywhere.

Our local bundt cake and bundtini store has a big variety of flavors.  Everything from raspberry lemon and pecan praline to chocolate, chocolate chip and red velvet.  As a true critic of all things cake - I have to say - they're pretty amazing.  I'm kind of obsessed with the confetti buntini personally.  

When I set out to create my own bundtini, I wanted to make something a little different from the miniature cakes that I can pick up at my local bundt cake store.  I wanted to distinguish my bundtinis from those that are mass produced.  I chose to use less icing than the signature snowy, white, thick glaze that dances down the sides of a bakery bought bundtini.  I wanted a delicate, airy cake that felt light and tender as you ate it.  

Introducing the Strawberry Lemonade Bundtini.  The (not so) secret ingredient that makes these cake absolutely burst with flavor in your mouth ............... JELLO!!!  Genius, I know.  What could be more refreshing than a strawberry lemonade bundtini on a hot summer day?  

Strawberry Lemonade Bundtinis
Strawberry Batter
2 c. cake flour
2 tsp. baking powder
1 tsp. kosher salt
4 T. unsalted butter softened
1 1/2 c. sugar
3 oz. package Strawberry Jello
1/4 c. canola oil
3 eggs room temperature
1 tsp. vanilla extract
16 oz. frozen strawberries well drained and blended 

Lemonade Batter
2 c. cake flour
2 tsp. baking powder
1 tsp. salt
6 T. unsalted butter softened
11/2 c. sugar
3 oz. package Lemon Jello
6 T. canola oil
4 eggs room temperature
1 1/2 tsp. lemon extract
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Glaze
2 c. powdered sugar
4 T. fresh lemon juice
1 T. butter melted
1 tsp. lemon extract
1/2 tsp. vanilla extract

To make strawberry batter:  cream butter.  Add sugar, strawberry puree, strawberry jello, oil, eggs, vanilla and strawberry.

Gently mix in flour, baking powder and salt.

For lemon batter: Cream butter.  

Add sugar and lemon jello. 

Add oil, eggs and lemon extract.  

Fold in flour, baking powder and salt.

Pour strawberry batter into greased bundtlet pan. 

Pour lemon batter on top.  

Bake 15-20 minutes at 350.

Cool 15 minutes.  Invert on wire rack and cool completely.  

Remove cake from pan. 

Combine glaze ingredients. 

Drizzle over cooled cake. 

One of my blog followers asked me for a strawberry lemonade bundt cake recipe.  (Ask and you shall receive.)  😂 Just in case bundtinis aren't your cup of tea, you can pour this batter into a regular sized bundt pan and bake this cake for 40-50 minutes.  You might even have a little extra batter leftover for some bundtinis too.  

​Ciao!

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