Indian-Spiced Apple Cider Mini-Bundt Cakes
|1 cup||Sugar In The Raw Organic White®|
|1/2 cup||organic shortening|
|1 cup||organic apple cider|
|1 tsp.||organic vanilla extract|
|2 cups||organic all-purpose flour|
|1 Tbsp.||organic garam masala|
|1 tsp.||organic baking powder|
|2 oz.||organic cream cheese, softened|
|1/4 cup||(1/2 stick) organic unsalted butter, softened|
|1 cup||organic powdered sugar|
|1 Tbsp.||organic milk|
|1 tsp.||organic cinnamon|
Heat oven to 325°F. Spray 12 mini-bundt cups with cooking spray. Beat Sugar In The Raw Organic White® and shortening until light and fluffy. Beat in apple cider, egg and vanilla until well combined. Add flour, garam masala and baking powder; beat on LOW just until mixed.
Divide among mini-bundt cups.
Bake 20 to 25 minutes until tops are golden. Cool in pan for 5 minutes. Remove to wire rack; cool completely.
Make Spiced Cream Cheese Frosting: Beat cream cheese and butter in large bowl. Add powdered sugar, milk and cinnamon; beat until smooth. Use a pastry bag fitted with a small round tip; drizzle frosting over cooled cakes.
Tip: If you do not have a mini-bundt pan, a mini-muffin pan will also work.
Per Serving: 160 calories, 7g fat (3g saturated fat, 1.5g trans fat), 22g carbohydrates, 1g protein, 0g dietary fiber, 30mg sodium, 14g sugars