Mini Turrón Bundt Cakes (ok... these aren't cupcakes, but are small and cute too! haha)

I know these aren't cupcakes, but I baked them today in order to take part in a Bundt Cake Contest organised byWholekitchen, and I can't resist posting them! haha.


Yes, it was a Bundt Cakes Contest (normal-sized ones) but... as you can imagine, I'm used to baking small things... and baking a HUGE cake scares me to death!!

So instead of overcoming my fears, I baked mini Bundt Cakes.
To make them, I had to order this (super-cute) silicon baking tray at Amazon.de

And to choose the flavour, as I'm on "Christmas Mode: ON", I couldn't resist choosing Turrón de Jijona!! So I decided to bake a recipe I found online for Turrón de Jijona Sponge Cake.
The recipe required the use of the Thermomix but I don't have one... so I adapted it to my (not-so-sofisticated) kitchen appliances.

Ingredients for 12 mini bundt cakes:

• 200 gr. Turrón de Jijona (Goodbye, dear Turrón de Jijona bar... I'll miss you!)
  
• 3 eggs
• 175 gr. sugar
• 100 gr. butter
• 1 yoghurt
  
• 200 gr. flour
• 1 sachet baking powder
  

Heat the oven to 180º. Start by mixing the eggs and the sugar with the mixer. Then, add the butter (warm) and the Turrón (in very small pieces). Finally, add the yoghurt, the flour and baking powder.

Then fill the moulds with the mixture (God, I'm SO clumsy!!!)

And then bake them for 20 mins... (I was terrified as the holes dissappeared half way through!!!)(Translation: Damm! where are the holes??)

Thank God, the holes reappeared when, once cooled down, I took them out of the mould.
To give them a "snowy" look, I used icing sugar:





I have to admit that the texture of these Mini Bundt Cakes isn't the normal one for a Bundt Cake... or at least for the Bundt Cakes baked in Spain (which are quite dense and heavy on the stomach sometimes). These Mini Bundt Cakes are actually very spongy and taste so much like Turrón!! I love them :)

That's all for today... new CUPCAKE recipes coming VERY SOON!!!