Thanks, Terri!

The bundt-lette pan is actually called a bundt muffin pan, so I think you could use a standard muffin tin if you wanted to make individual ones. The little bundtlettes are a tiny bit smaller than a standard muffin, so I got 14 out of the batch. But I think you would get a dozen regular size muffins.

AND... NO!!!! I'm so glad you asked about the amount of butter. It should have read 1/2 cup, not 1/4 cup. Great catch - I'm so glad you double-checked. I fixed it on the recipe on my blog. Thank you so much for asking about that!!

Lori :-/

Oh thanks for the info...12 muffins works for me...not to many to cause danger..LOL

I was thinking you meant "1/4" pound..not 1/4 cup..but thought I should check..glad I could help!

I've got to turn the oven on tonight for country ribs...might as well use it to bake some "muffins" too...

Aren't the holes in bundt and angel food cake pans there for a reason? Can you really use muffin pans in the place of the little bundts with success? Looks like a great one to try!

Annie, the little bundt cakelettes don't really have a hole in them, just an indentation. If you baked the batter in a loaf pan, it would take from 45 - 55 minutes. Just adjust the timing when altering the size and shape of the pan(s) you're using. I often do that, especially since I live alone and don't always want full-size desserts on hand at all times! LOL Very important when you like to bake! ;-D

Lori

Okay those babies are in the oven..yep 12 muffins..and I didn't have any more rum...and I wanted a "hint" of 'lacohol...so I used 1 T of Jack Daniels. (only liquor left in the cupboard)..and I put it in in the beginning of cooking, because I didn't want the raw alcohol, since the boys will be eating it. It's simmering on low now..muffins are in the oven beside dinner..hope they don't come out smelling like pork ribs..LOL

I didn't sift the flour..just fluffed it all with the other dry ingredients..the buttermilk wasn't totally room temp..and I used 2 duck eggs...

Thank you, Lori: Baking is an exact thing to me; I do not feel comfortable altering on my own. However with cooking, I fly by the seat of my pants. I'm glad to have your opinion on what works with baking with different pan sizes.
Annie'71

Lori and Annie, they are devine..I snuck one while I was making dinner!!!

I'm so glad you like them, Terri! They are decadent little suckers, aren't they?! ;-D

For anyone else interested in these little gems, here is the recipe:

Vanilla Bean Butter-Rum Poundcakes

1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 vanilla bean
1-1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk, room temperature

Glaze
1/2 cup granulated sugar
1/4 cup butter
1-1/2 tablespoons water
pinch of salt
2 tablespoons dark rum

Preheat oven to 350 F. Butter and flour muffin tin.

Cream butter in bowl of mixer. Slowly add sugar and beat for two minutes. Add eggs, one at a time, beating well after each addition of egg. Add vanilla extract. Split vanilla bean and scrape inside into batter. Reserve vanilla bean pod. Beat for approximately two more minutes, until batter is fluffy and creamy.

Sift together flour, baking powder, baking soda, and salt. At low speed, add flour mixture alternately with buttermilk, ending with flour mixture.

Pour batter into prepared pan, and bake for 30 - 35 minutes, or until golden and cake tester comes out clean.

Remove pan to cooling rack set over baking sheet for 5 minutes. Remove cakes from pan to cooling rack. Poke several holes in each cake with thin skewer/ cake tester. Pour glaze slowly over cakes until cakes absorb glaze and glaze is used up. Serve when completely cooled.

Make glaze:
Put sugar, butter, water, vanilla pod, and salt to small saucepan. Stirring constantly, bring to boil. Reduce heat to low, and simmer for 5 minutes. Remove from heat and stir in rum. Remove pod when ready to pour over cakes.

Lori

Here is a link that might be useful: All That Splatters - Vanilla Bean Butter-Rum Poundcakes

Not only did I like them..the guys..LOVED them...however only the Daddy was brave enough to use the glaze..but the dozen disappeared almost as soon as all 4 were in the door..

I will use this recipe often for a "yellow" cake.

I've got some French vanilla Breyers all natural just begging for some of that sauce with a small handful of chocolate chips!!!

Yum... Did you get any photos??

Lori :D

ARE YOU KIDDING ME??? They disappeared before I could do anything but blink..LOL

Next time..I promise.

Lori, Lori, Lori... I made these little gems today. The recipe was perfect for my 6 little bundt cake pan (muffin bundt cake pan?).

I only made half a recipe for the sauce because I didn't have everything on hand, so they weren't quite the "ooey gooey" they should have been.

OMG these little things are GOOD!

Just to be sure they'd pop out of the pan, I used that pan release that was discussed on this forum, and so highly rated at recipezaar. I've used it before, and it works like a dream!

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Thanks for sharing!!!!!
Sooz

Here is a link that might be useful: Pan Release

Gorgeous, Sooz - Glad you liked them as well as I did!

Lori :D

Ohhhhh, yum, Lori!

Even with only a half-recipe for the sauce, our friend John had seconds AND took one home! We experimented, and in addition to the butter rum sauce, we did a bit of a "soak" in Amaretto (we did the Amaretto after I took the photos above).

Ohhhhhh, yum!!! I love that my baking pan is self-limiting to six servings or I'd be in real trouble! LOL

:O)
Sooz

Nice Sooz...great little gems aren't they!!! I think I may make some more cupcakes..the boys devoured them!