Mini Bundt Cakes

Ingredients

FOR THE CAKES:

• 1 c. unsalted butter, at room temperature
• 1 1/2 c. granulated sugar
• 1/2 tsp. salt
• 3 large eggs, at room temperature
• 2 c. all-purpose flour
• 1/3 c. whole buttermilk
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract
• Nonstick baking spray 

FOR THE BLACKBERRY GLAZE:

• 1/4 c. seedless blackberry jam
• 1 c. powdered sugar
• White sprinkles, for garnish

FOR THE DARK CHOCOLATE SEA SALT GLAZE:

• 2 tbsp. whole milk
• 1 c. powdered sugar
• 4 tsp. unsweetened dark cocoa powder
• 1/8 tsp. sea salt, plus more for garnish
• Shaved chocolate curls, for garnish

FOR THE MAPLE-WHISKEY GLAZE:

• 1 c. powdered sugar
• 2 tbsp. whiskey
• 1 tbsp. maple syrup
• Chopped toasted pecans, for garnish 

Directions

1. For the cake: Preheat the oven to 350°. Beat the butter on medium-high in the bowl of an electric mixer fitted with a paddle attachment until pale and creamy, about 4 minutes. Add the sugar and salt. Beat on medium-high until light and fluffy, about 3 minutes. With the mixer running, add the eggs, one at a time, beating until well combined after each addition.
2. Add 1 cup of the flour and beat on low until just combined. Add half of the buttermilk and beat until just combined. Repeat with the remaining flour and buttermilk. Stir in the vanilla and almond extract. 
3. Spray 2 mini Bundt pans (12 3-inch cavities) with nonstick baking spray. Divide the batter evenly between the pan cavities (about 1/4 cup each) and tap the pans on the counter to level the batter. Bake until the cakes are golden brown and a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let the cakes cool in the pan for 5 minutes. Invert the cakes onto a wire rack and cool completely, about 1 hour. 
4. For the blackberry glaze: Microwave the jam in a medium microwavable bowl until melted and smooth, 15 to 30 seconds. Whisk in the powdered sugar until well combined, adding 1 to 3 teaspoons water as needed to thin. Spoon the glaze over 4 of the cakes. Garnish with sprinkles.
5. For the dark chocolate glaze: Combine the milk, powdered sugar, cocoa powder, and sea salt in a medium bowl until well combined, adding 1 to 3 teaspoons water as needed to thin. Spoon the glaze over 4 of the cakes. Garnish with shaved chocolate and sea salt.
6. For the maple-whiskey glaze: Whisk together the powdered sugar, maple syrup, and whiskey in a medium bowl until smooth, adding 1 to 3 teaspoons water as needed to thin. Spoon the glaze over 4 of the cakes. Garnish with pecans.