Blush Violet Steamed Mini Bundt Cake
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Spoil your sweet tooth with the most adorable treat—Mini Blush Violet Steamed Mini Bundt Cakes! These delightful treasures are a treat for your taste buds and a visual delight for your eyes! Imagine sinking your teeth into a buttery cake that’s so moist and flavorful, it’s pure bliss! The enchanting blush violet color comes from the delightful combination of Suncore Foods® Cosmos Red Cabbage, Lilac Taro Yam, and Purple Sweet Potato Powders. They make for a charming centerpiece on any dessert table or perfect for sharing with loved ones during those special moments. Once you take that first bite, we promise you’ll be reaching for seconds (or even thirds)!
Yield: 3 Mini Bundt Cakes
Bundt Cake – Dry Ingredients:
60g cake flour
5g cornstarch
A pinch of salt
Bundt Cake – Wet Ingredients:
2 egg yolks
15g sugar
40g milk
25g neutral oil (avocado)
3g vanilla extract
Meringue:
2 egg whites
¼ tsp cream of tartar
35g sugar
Suncore Foods® Powder Blend (Batter)
⅛ tsp Suncore Foods® Cosmos Red Cabbage Powder
1 tsp Suncore Foods® Lilac Taro Yam Powder
½ tsp Suncore Foods® Purple Sweet Potato Powder
Lilac Glaze:
1/4 cup powdered sugar
1 tbsp milk
A pinch of Suncore Foods® Cosmos Red Cabbage Powder
1/2 tsp Suncore Foods® Lilac Taro Yam Powder
Click Here for Step-by-Step Directions ▼
1. Prepare Steamer — Bring water to a boil, then reduce to a gentle low simmer. Prepare your steaming basket.
2. Dry Ingredients — In a bowl, sift together cake flour, cornstarch, and salt. Set aside.
3. Yolk Base — In a separate bowl, whisk egg yolks with sugar until lighter in color and slightly thickened.
4. Combine Wet Ingredients — In a small bowl, mix milk, oil, and vanilla. Whisk into the yolk mixture until fully emulsified.
5. Color + Batter Base — In a small dish, whisk together the Suncore Foods® Powders. Add to the wet mixture and blend until evenly tinted.
6. Incorporate Dry — Gently whisk in the sifted dry ingredients until smooth. Do not over mix.
7. Meringue — In a clean bowl, whip egg whites with cream of tartar until foamy. Gradually add sugar and beat to medium-stiff peaks.
8. Fold — Fold ⅓ of the meringue into the batter to lighten. Gently fold in the remaining ⅔ of the meringue, preserving the air.
9. Prepare Pans — Lightly grease 3 mini Bundt pans with neutral oil. Fill each about 80–90% full.
10. Steam — Place into the steamer and cover loosely. Steam over a gentle simmer for 18-22 minutes, until set and springy.
11. Cool — Let rest a few minutes before removing from pans.
12. Make the Glaze — In a small bowl, whisk the milk with Suncore Foods® Cosmos Red Cabbage Powder and Suncore Foods® Lilac Taro Yam Powder until fully dissolved and softly colored. Add powdered sugar and mix until smooth, then pass through a sieve for a silky finish.
13. Finish — Spoon or pour the glaze over the slightly warm cakes, letting it softly drape over the curves.
