For the mini-gugelhupf, first grease the molds and sprinkle with flour. Beat the light butter or butter until creamy. Add the sugar, vanilla sugar and gradually the eggs with a mixer until creamy.
Combine flour with baking powder and stir through alternately with the whole wheat flour and milk. Divide the batter evenly among the ramekins and bake in the oven at 175 °C for half an hour, turn out and let cool.
For the glaze, stir the powdered sugar with lemon juice, divide into portions and color each unit with food coloring. Brush the mini-gugelhupf with the glaze, decorate with sprinkles.
Preparation Tip:
A mini bundt cake is also great as a gift to take home or a homemade gift.
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