Take one of my favourite hot beverages, add one of my best liked cream liqueurs bake them into little pumpkin-shaped Bundts and you get Amarula Chai Latte Mini Bundt Cakes. Packed with all the flavour of their beverage namesake, delivered in baked mouthfuls.
This is my very first contribution to Bundt Bakers - a group of bakers who bake a common-themed Bundt each month. I am a closet Bundt pan hoarder. I just love all the shapes and designs and the interest they add to a dessert in the absence of frostings and the like. I first heard about this group from Olivia at Liv For Cake (see link below), who suggested I join and start putting my mountain of pans to use. I was excited about the last theme, Creative S'mores, but was not able to meet the deadline.
This month's theme is Beverages. When I saw the theme, I wasn't about to pass on the opportunity to turn a favourite beverage into a baked treat.
These Amarula Chai Latte Mini Bundt Cakes are a decadent take on my Amarula Chai Latte Creamsicle, Amarula Truffle Cocktail and Mocha Latte Chip Cake. These single serve mini treats are the perfect combination of creamy, spicy and sweet. I filled them with whipped coconut cream flavoured with chai spice, Amarula liqueur and Rodelle Vanilla Bean Paste. I topped them with dark chocolate shavings and drizzled with a dreamy, homemade caramel (will share recipe in a future post).
These Amarula Chai Latte Mini Bundt Cakes are great enjoyed on their own, but a real treat when assembled like I have done here and comes pretty darn close to its beverage counterpart.
It's been a while since I used my Nordic Ware Pumpkin Patch to make these Spicy Pumpkin Bundt Minis. How did four years fly by so quickly?? Well, the plan is to dust off a few of my pans and join in on the Bundt fun each month, so stay tuned!
Ingredients
Cake
- 250 grams coconut milk 1 cup
- 8 grams chai loose leaf tea 2 tablespoons
- 55 grams Amarula cream liqueur ¼ cup
- 340 grams all-purpose flour 3 cups
- 8 grams chai spice 1 tablespoon
- 7 grams baking powder 2 teaspoons
- 2 grams salt ½ teaspoon
- 229 grams coconut oil 1 cup, room temperature
- 3 large eggs room temperature
- 20 grams Rodelle vanilla bean paste 1 tablespoon
- 400 grams brown sugar 2 cups, loosely packed
Whipped Cream:
- 250 grams coconut milk 1 cup, chilled and liquids drained
- 9 grams Amarula cream liqueur 2 teaspoons, chilled
- 2.5 grams chai spice 1 teaspoon
- 12 g super fine sugar 1 tbsp
- 1 packet whipped cream stabilizer I use WhipIt
Toppings:
- Caramel chocolate shavings and dragees
Instructions
To make the cake:
- Preheat oven to 350º F. Prepare Bundt pans and place on a cookie sheet.
- Bring the coconut milk and loose leaves to a simmer. Remove from heat, add the Amarula and set aside to cool.
- In a large bowl, sift together the flour, chai spice, baking powder and salt.
- In a separate bowl, lightly whisk together the oil, eggs and vanilla bean paste. Add the brown sugar and continue to whisk until combined and free of any lumps. Add the coconut milk mixture by pouring through a sieve or strainer.
- Add the flour mixture to the wet ingredients and stir with a whisk until combined.
- Use an ice cream scoop to add even amounts of batter to the Bundt molds. Fill to about three quarters of the way.
- Bake on cookie sheet for 30-35 minutes on the middle rack of the oven.
- Remove from oven and allow to cool in pan on a on a wire rack for 10 minutes. Turn cakes out onto wire rack and allow to cool completely.
To make whipped cream:
- Chill a can of coconut milk overnight.
- Remove from fridge and flip the can over, but do not shake.
- Open can and scoop the solid contents into a metal bowl. (For best results, chill the mixing bowl along with the whisk attachment of a stand mixer or hand mixer, by placing them in the freezer for 5 -10 minutes before use). Add the Amarula.
- Sift in the chai spice and add the sugar and stabilizer. Whisk until stiff peaks form.
To assemble:
- Pair up the completely cooled cakes, using one for the base of the pumpkin and the other for the top.
- Pipe the whipped coconut cream around the border of the bottom piece, pour some caramel in the centre and sprinkle with chocolate shavings.
- Place the other half of the pumpkin on top and press lightly to secure.
- Drizzle with additional caramel and chocolate and top with a colourful dragee.
Olivia @ livforcake says
I love these!! SO adorable (and sound delicious) and I'm so happy that you've dusted off your Bundt pans! I am uber jealous of your collection and happy to see it back in use :). Welcome to the group!!
I Sugar Coat It! says
Thanks! Looking forward to it!!
Chelsea Damon says
This looks amazing! And you even made your own whipped cream. Oh my. It seems like a fairly simple put together. The ingredients sounds wonderful. I need need to try this. Thanks for making my mouth water! Yummed and pinned!
Chels
I Sugar Coat It! says
Thanks for yumming and pinning and mouth-watering :). It is very simple, but bursting with flavour.
Allison says
These are adorable! Deliciously adorable that is!
I Sugar Coat It! says
Many thanks, Allison! They went over well for thanksgiving.
Kathy Hester says
Those are ridiculously cute! And they sound delicious too.
I Sugar Coat It! says
I have the pumpkin patch pan to thank for that! 😉
Beeta @ Mon Petit Four says
These are so clever and adorable! I love the festiveness of them and the fact that they're mini. Plus chai flavored? YUM! These are so so great, J! 😀
I Sugar Coat It! says
Thanks, Beeta! I LOVE me some chai anything, anytime. 🙂
Sarah says
Oh goodness my belly just rumbled. These are so dang clever!
I Sugar Coat It! says
LOL... Thank you!
Lara Tartacadabra says
These are soooo cute and beautiful! Love your minishapes,they make the perfect dessert!!
I Sugar Coat It! says
Thanks! Love that pumpkin patch pan!
Lynn | The Road to Honey says
First off. . .these bundt cakes are absolutely adorable. They would be the perfect dessert to cap off a Thanksgiving meal. Secondly, they have Amarula!! This brings me back to my days in Africa. . .where I have fond memories of having a nice sip of this divine liquor. after an evening on safari. Thirdly, chai! My favorite splurge.
I Sugar Coat It! says
Thank you! That is exactly what they were, TG cap-off! I reach for Amarula whenever I hit the LCBO (1. the taste. 2. ELEPHANTS). I make my own chai blend now, so I get to go as spicy as my heart desires. 😉
Ilona @ Ilona's Passion says
Such a pretty little pumpkins! Clever idea:)
Claudia ! Gourmet Project says
I love chai tea too. can have a liter a day :-). These mini cakes are something special, really. Happy Halloween!
Sarah says
These look adorable and delicious and are extremely festive! What a perfect treat for the holidays!
Kelly says
Oh my gosh, these are the cutest mini bundt cakes! You decorated them so beautifully and I love the creative flavors! What an fun club too, so glad you get to dust off your bundt pans 🙂
Ariel says
These would be so fun for a halloween or fall party! They look so tasty! I need to get my hands on some mini bundt cake pans now!:) Thanks for sharing this post!
Annie @ Annie's Noms says
Oh my goodness, these are SO cute!!