Go Back

Easy Mini King Cakes

These Easy Mini King Cakes are a breeze to make, yet very impressive and fun! With Mardi Gras right around the corner, I was inspired to create an easy recipe for this time-honored cake. A two-ingredient cinnamon flavor filling and I used heated store-bought icing and sprinkles for a quick decoration. Don’t forget your little babies!
Print Recipe
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 2 - 7.4 oz packages of Martha White Cinnamon Sugar muffin mix
  • 1 cup of plant milk or regular milk I used unsweetened vanilla almond milk
  • 12 oz can of white store-bought icing I used cream cheese, but any white icing will work.
  • green purple and gold (yellow) sprinkles
  • Plastic mini babies

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • Preheat oven to 395℉ / 202℃ and spray mini-Bundt cake pan with non-stick cooking spray.
  • In a medium bowl, empty both muffin mixes and add milk. Use a fork to stir and mix well, just until no lumps are present.
  • Evenly distribute Bundt cake cavities with the prepared batter. (about half full each)
  • At this point, if you wish to add a bean, nut or plastic baby in one of them, push into the batter just until you can’t see it. (don’t worry about the plastic melting, it will not get that hot)
  • Bake on center rack for 13-15 minutes or until when checked with a wooden toothpick it comes out clean or with a few moist crumbs.
  • Remove from oven and place on a cooling rack and let cool for five minutes. Next, unmold and let cool completely before decorating.
  • Transfer store-bought icing into a microwave safe bowl. Heat in 10 second intervals until pourable consistency is achieved, stirring after each time. (For me, it took only two intervals, but depending on your microwave strength, it could take longer.)
  • Prepare sprinkles and lay out cakes on waxed paper.
  • Work with each cake, one at-a-time, in order for the sprinkles to stick to icing. Starting at the top of each cake, pour icing around and let drip down sides of cake.
  • Then, using a small spoon, alternate sprinkle colors from middle to outside in a line, each about 1 1/2- 2 inches wide.
  • If you wish, add a small baby to each King Cake and serve on individual party plates.
Keyword mardi gras, mini king cakes, king cake, bundt, mini bundt, easy recipe, party, Louisiana, New Orleans, Bourbon Stree
Tried this recipe?Mention @inspirationapron or tag #inspirationapron !