Eggnog Mini Bundts with Maple Cinnamon Glaze

Butter and flour dust mini bundt pans or line 30 cupcake cups.

In an electric mixer, mix together butter, sour cream, granulated sugar, and brown sugar. Then add eggs one at a time, beating well between each addition. Mix in vanilla.

In a separate bowl sift together flour and salt. Put the mixer on slow speed and add half the flour mixture, then all of the eggnog, then the rest of the flour mixture. Combine well. Next mix in the cinnamon.

This next part is very important. Put the mixer on medium-high speed and beat the batter for 5 minutes. This will make the batter smooth and creamy.

Spoon or use an ice cream scooper to fill your cups or pan. Tap the pan against the counter to release any air bubbles. Place in a cold oven and turn up to 350ºF. Bake for 20-25 minutes for cupcakes or mini bundts. Check with a toothpick to ensure they are cooked in the center. Toothpick should come out clean. Remove from oven, carefully take cakes out of pan and let cool completely on a plate.

To make the glaze, heat the maple syrup in a small saucepan. Add in the confectionary sugar and cinnamon and bring to a boil, simmer for 3 minutes. Spoon over cakes.

Sprinkle with confectionary sugar. Serve warm. If you don’t serve them right away you can always heat them up in the microwave for 15 seconds before you serve them. They are so much better warm.