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Anyway, it’s baked in a 6 inch Bundtpan. This size pan is ideal for making half batch versions of standard Bundt cakes, which are 10 inches and have a 12 cup capacity. The 6 inch Bundt has a 6 cup capacity.
Using a mixer with a paddle attachment, cream butter and sugar. Mix in eggs until thoroughly incorporated. Add vanilla, flour mixture and yogurt. Blend until smooth. Pour into prepared 6 Cup Bundt filling 3/4 full and tap gently on counter to release air bubbles.
Recipe made to fit any 6 Cup Bundt Pan. Preheat oven to 350° F. Prepare pan with shortening and flour or baking spray. In small bowl, mix together flour, baking soda and salt. Set aside. Using a mixer with a paddle attachment, cream butter and sugar. Mix in eggs until thoroughly incorporated.
Cute, sweet, and delicious are a few words to describe these mini strawberry bundt cakes. Strawberry JELL-O and strawberry extract give these little cakes a burst of sweet flavor. Strawberry extract is also used to make the simple frosting that is used to top the cakes once they finished baking.
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