Mini Bundt Cakes (Print Version)

# Ingredients:

→ For the Cake

01 - 2 cups all-purpose flour
02 - 1/4 cup cornstarch
03 - 2 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 3/4 cup sour cream, room temperature
06 - 1/4 cup whole milk, room temperature
07 - 1 cup salted butter, room temperature
08 - 1 1/2 cups granulated sugar
09 - 2 large eggs, room temperature
10 - 1 large egg yolk, room temperature
11 - 2 teaspoons bourbon
12 - 1 vanilla bean, seeds scraped

→ For the Chocolate Marbling

13 - 1/4 cup unsweetened cocoa powder
14 - 2 tablespoons milk

→ For the Chocolate Glaze

15 - 3/4 cup semi-sweet chocolate
16 - 3 tablespoons cream

→ For the Vanilla Glaze

17 - 1 cup confectioners sugar
18 - 2 tablespoons milk

# Instructions:

01 - Preheat oven to 325°F (165°C) and position rack in the center. Butter and flour a mini Bundt pan thoroughly to prevent sticking.
02 - Pour bourbon into a small bowl. Scrape seeds from vanilla bean into bourbon and stir to blend well. Reserve scraped vanilla bean pod for another use.
03 - In a medium bowl, whisk together flour, cornstarch, baking powder, and baking soda until well combined.
04 - Using an electric mixer, beat butter, sour cream, and sugar in a large bowl until light and fluffy, about 3-4 minutes.
05 - Add eggs and egg yolk to the butter mixture one at a time, beating until well blended after each addition. Beat in the bourbon-vanilla mixture until incorporated.
06 - Add dry mixture in 2 additions alternating with milk in 1 addition, beating just until blended after each addition. Do not overmix.
07 - Divide batter in half. Add cocoa powder and milk to one half of the batter and mix until thoroughly incorporated.
08 - Add the first layer of vanilla batter to mini bundt pan. Follow with a layer of chocolate batter, then add the remaining vanilla batter. Use a knife or skewer to gently swirl the batters together, creating a marbled effect.
09 - Bake mini bundts for 20-25 minutes until a tester inserted near center comes out clean.
10 - Cool cakes in pan on a wire rack for 10 minutes. Invert bundts onto rack and cool completely before glazing.
11 - Melt chocolate over low heat, then stir in cream until smooth and glossy. Transfer to a piping bag for easy application.
12 - Mix together confectioners sugar and milk until smooth and pourable.
13 - Drizzle both chocolate and vanilla glazes onto the cooled mini bundts in an alternating pattern.

# Notes:

01 - The bourbon can be substituted with vanilla extract if preferred.
02 - For best results, ensure all refrigerated ingredients are at room temperature before mixing.