Rose and Cinnamon Mini-Bundt Cakes (Drizzled with Lavender Infused White Chocolate And

Rose and Cinnamon Mini-Bundt Cakes (drizzled with Lavender Infused White Chocolate and filled with Rose, Cinnamon and Vanilla Buttercream)

1 box pound cake mix (Recommended: Betty Crocker)

3/4 cup milk

2 eggs

1/2 teaspoon ground cinnamon

2 teaspoons Rosewater

Preheat oven to 350 degrees. Spray mini-bundt cake pan with cooking spray.

Add cake mix, milk, eggs, cinnamon and Rosewater to a large mixing bowl. Mix on low for 30 seconds. Increase mixer speed to medium and mix for 3 minutes. Fill each mini-bundt halfway. Smooth tops with a spoon. Bake for 20 minutes (or until cake tester comes out clean).

Remove from baking pan and cool on a wire rack.

When cool, dust the mini-bundt cakes with powdered sugar.

Drizzle with “Lavender White Chocolate Drizzle” (see recipe listed below)

Fill the center of the mini-bundt cakes with Cinnamon-Rose Buttercream Filling (see recipe listed below) Decorate with candies, gum paste flowers or edible roses.

Lavender White Chocolate Drizzle

3 tablespoons half and half

1 teaspoon dried lavender (culinary use only)

1/2 bag of white chocolate chips

1/4 teaspoon vanilla

1/4 teaspoon Rosewater

In a glass bowl over a pot of simmering water, heat half-and-half until warm. Add dried lavender. Cover with plastic wrap and steep for about 30 minutes.

Reheat lavender infused half-and-half and add the white chocolate chips, Rosewater and vanilla to the lavender. Stir until chocolate melts and mixture is smooth.

Cinnamon-Rose Buttercream Filling

1 3/4 cups confectioners sugar

1/4 cup butter, softened

3 tablespoons milk

1/4 teaspoon ground cinnamon

1/4 teaspoon Rosewater

1/4 teaspoon vanilla

1/2 cup chopped pistachios (optional)

In a medium bowl, combine confectioners sugar, butter, milk, ground cinnamon, Rosewater and vanilla with a mixer. Beat for 1-2 minutes until very creamy. Add more milk if it consistency is too thick. Stir in chopped pistachios (optional)