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Chayote Mini Bundt Cakes

Course Dessert
Cuisine Mexican
Keyword Chayote Mini Bundt Cakes
Servings 12 - 13
Author 2pots2cook

Ingredients

  • Ingredients for pastry:
  • 2 eggs
  • 1 cup of finely grated Chayote
  • 1 cup flour
  • 1/3 cup oil
  • 6 Tbsp of ground hazelnut or walnuts
  • 6 Tbsp sugar
  • 1 Tbsp Vanilla Bourbon extract
  • 2 Tbsp bitter cocoa powder
  • 1 Tbsp baking powder
  • 3 Tbsp sour cream ( 12 % fat )
  • 1 tsp cinnamon powder
  • Ingredients for icing:
  • 2 Tbsp icing sugar
  • 1 tsp water
  • Few drops of blue food color, optional

Instructions

  1. Butter the bundt mini cakes dishes. If making muffins, place the paper muffin cups into the muffins baking dish.
  2. Preheat the oven to to 180 C / 356 F.
  3. In a bowl, mix eggs and sugar first. Then, add the rest of the ingredients to get nice smooth pastry.
  4. Fill 2/3 of mini bundt dishes or muffin cups.
  5. Bake for 15 minutes if baking mini bundts. If baking muffins, bake for 18 minutes.
  6. Check if ready with toothpick. If it comes out clean, cakes are baked.
  7. Leave them aside to cool completely.
  8. In a small dish of an espresso cup size, mix icing sugar with water. If necessary, add few more drops of water to get thick, creamy texture.
  9. Decorate the mini cakes.
  10. If you are inspired to get more out of it, add a few drops of blue color to the remaining icing and add it to the top.