• Sarah L Samuels

Gingerbread Latte Mini Bundt Cakes

Updated: Jun 5

When I had my cafe I used to make this as a large loaf cake and it never lasted long. The local post lady used to pop in for a slice after work if we had some left. I decided to refine the recipe into a delicious mini cake. At the bottom you have a delicious moist ginger cake flavoured with stem ginger, then topped with creamy coffee buttercream.

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To start grease the mini Bundt tins or use a cupcake tray if you don’t have the Bundt tray.

Put the flour, bicarbonate of soda, ground ginger, stem ginger, mixed spice and salt in a large mixing bowl.


In a pan place the butter, black treacle, golden syrup and dark brown sugar. Place the pan on the hob on a low heat and stir until everything has melted.

Leave to cool slightly before adding to the dry ingredients with the milk and egg and beat until everything is fully incorporated.

Divided the mixture between the 12 individual Bundt tins and bake for 25 minutes or until a cake tester comes out clean.

Leave to cool in the tins before taking them out onto a cooling rack.

Next make the butter icing. Put the butter in a stand mixer or use a hand mixer in a deep bowl and beat until light and fluffy. Add the coffee and icing sugar gradually and enough milk to make the icing the correct consistency to pipe.

Place the butter icing into an icing bag with star nozzle and pipe a generous amount on top of each cake.

I melted some dark chocolate and put it into a coffee bean mould I had for extra decoration but this is more for the look than taste and is totally optional and not really necessary!


Ingredients:


Ginger Cake 150g Self Raising Flour

1 tsp Bicarbonate of soda

1 tsp ground ginger

1 ball of finely chopped stem ginger

1/2 tsp Mixed Spice

75g Cubed Unsalted butter

50g Black treacle

50g Golden Syrup

75g Dark brown sugar

1 Large egg

75ml Milk

Pinch of salt


Butter icing

100g Unsalted butter

200g Sieved icing sugar

1 tbsp Milk

3 tsp coffee powder mixed with 1 tsp boiling water to dissolve.


50g Dark chocolate melted for decoration if required.



Method:

  1. Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.

  2. Grease the mini Bundt tray.

  3. Put the flour, bicarbonate of soda, ground ginger, stem ginger, mixed spice and salt in a large mixing bowl.

  4. In a pan place the butter, black treacle, golden syrup and dark brown sugar. Place the pan on the hob on a low heat and stir until everything has melted.

  5. leave to cool slightly before adding to the dry ingredients with the milk and egg and beat until everything is fully incorporated.

  6. Divided the mixture between the individual Bundt tins and bake for 25 minutes or until a cake tester comes out clean.

  7. Leave to cool in the tins before taking them out onto a cooling rack.

  8. Next make the butter icing. Put the butter in a stand mixer or use a hand mixer in a deep bowl and beat until light and fluffy. Add the coffee and icing sugar gradually and enough milk to make the icing the correct consistency to pipe.

  9. Place the butter icing into an icing bag with a 1M star nozzle and generously pipe on top.

  10. Add the chocolate decoration if required.

Download recipe

GingerbreadLatteMiniBundtCakes
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Sarah’s extra slice.......


If you don’t have mini Bundt tins you can use a cupcake tray and cases and top with the buttercream.

The icing nozzle I used was a 1M.


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