Watkins Non-GMO All Natural Original Gourmet Baking Vanilla Description
- Extra Rich
- Awarded Gold Medal for Highest Quality
- No artificial Colors or Flavors
- Non-GMO
- Gluten Free
- Corn Syrup Free
- Kosher
- Crafted in the USA
Delivers extra rich gourmet flavor to all recipes that call for pure vanilla extract.
Delivers the same quality you've trusted for years - only now all natural. This kitchen staple is perfect for cakes, cookies, creme brulee, waffles, brownies, cupcakes, muffins, ice cream and more.
Free Of
GMOs, artifical flavors, artifical colors, gluten, corn syrup.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Water, sugar, glycerin, vanilla extract (water, alcohol, extractive of vanilla beans), alcohol, natural flavors, fruit juice (color).
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Mini Red Velvet Bundt Cakes
[vc_row][vc_column][vc_column_text]Treat yourself to the sweet indulgence of mini red velvet bundt cakes. Each of these bite-sized cakes offers a perfect harmony of rich cocoa and smooth, sweet cream cheese frosting. These charming, vibrantly colored cakes are artistically garnished with colorful sprinkles, fresh mint leaves and juicy raspberries, making them a feast for the eyes as well as the palate. Ideal for
holiday parties, potlucks or as a delightful treat for any occasion, they're sure to be a crowd-pleaser wherever they're served.
Mini Red Velvet Bundt Cakes
Bundt Cakes
- 2-1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup unsalted butter (room temperature)
- 1-1/2 cups sugar
- 2 eggs (room temperature)
- 1 cup sour cream
- 1 tsp. vanilla extract
- 3/4 cup milk
- 1 Tbsp. red food coloring
Cream Cheese Frosting
- 8 oz cream cheese (softened to room temperature)
- 1/2 cup unsalted butter (softened to room temperature)
- 3-1/4 cups confectioners’ sugar
- 1 tsp. vanilla extract
- 1/8 tsp. salt
Toppings
- In medium bowl, mix flour, cocoa powder, baking soda and salt together until well combined.
- In large mixing bowl, using stand mixer with whisk attachment, beat butter and sugar together until light and fluffy.
- Add eggs to butter and sugar mixture, then add sour cream, vanilla extract and milk. Mix on medium speed until well combined.
- Add red food coloring and blend thoroughly.
- Slowly add flour mixture to wet ingredients and mix until well combined.
- Preheat oven to 350 degrees F. Fill each mini silicone bundt cake mold 3/4 full and bake 20 minutes or until toothpick comes out clean.
- Remove cake bundts from molds and cool on wire rack.
- In large mixing bowl, using stand mixer, beat cream cheese and butter on high speed until smooth and creamy.
- Add confectioners’ sugar, vanilla extract and salt. Mix on low speed for 30 seconds, then high speed for 2 minutes.
- Transfer frosting into resealable plastic bag with corner tip cut. Pipe frosting onto cooled bundt cakes.
- Add decorative cake sprinkles, raspberries and mint leaves as garnish.
Get these ingredients and more at Vitacost.
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