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© Meredith Corporation. All rights reserved. Used with permission.
(18 muffin-sized or 24 mini bundt cakes)
To prepare cakettes: Preheat oven to 350°F.
Grease and flour (or coat with nonstick spray for baking) two baking pans that each hold 12 small (2 1/2-inch) bundt cakes or eighteen 2 1/2-inch muffin cups; set aside.
In a medium bowl, combine cake flour, baking powder, baking soda and salt; set aside.
In a large bowl, beat granulated sugar and butter with an electric mixer on medium speed until creamy. Add 3/4 cup pureed strawberries, sour cream, vanilla, 1/2 teaspoon lemon extract and lemon peel. Add the flour mixture and beat just to combine.
In a cold and clean bowl, use cold beaters to beat egg whites until stiff peaks form. Gently fold them into the batter using a rubber spatula.
Pour batter into each bundt pan opening filling only two-thirds full. Smooth top of batter with spatula to ensure evenness.
Bake 14 to 16 minutes or until cakes are set, very light golden brown and a toothpick inserted into the centers comes out clean. Let cool on wire racks 5 minutes. Invert onto cooling rack and cool completely.
To prepare strawberry glaze: In a small bowl whisk together 1/4 cup pureed strawberries, powdered sugar, and 1/8 teaspoon lemon extract until smooth and combined. Pour into a pastry bag with small tip or a self-sealing plastic bag.
Drizzle each cakette with glaze and garnish with small sprigs of mint, if desired.